Exquisite Vegan Tiramisu – A Perfect Combination of Flavors

Allergens

Cashews, Coconut, Almonds

Ingredients

• 1 cup raw cashews, soaked overnight
• 2 cups unsweetened almond milk
• 1/2 cup coconut cream
• 3/4 cup coconut sugar
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon sea salt
• 1 1/2 cups strong brewed coffee, cooled
• 2 tablespoons vegan dark chocolate, finely chopped
• 20
• 25 ladyfingers (gluten
• free and vegan)
• 1 teaspoon ground cinnamon

Instructions

1. Drain and rinse the soaked cashews and add them to a blender along with almond milk, coconut cream, coconut sugar, vanilla extract, and sea salt. Blend until smooth and creamy. Set aside. In a shallow dish, pour the cooled coffee and set aside. Dip each ladyfinger into the coffee quickly and line the bottom of a 9x5 inch loaf pan. Layer half of the soaked ladyfingers, covering the bottom of the pan completely. Pour half of the cashew cream over the layer of ladyfingers and spread evenly with a spatula. Sprinkle chopped dark chocolate on top and dust with ground cinnamon. Repeat the process with the remaining ladyfingers, coffee, and cashew cream. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to let flavors meld.

Chef’s Insight

The key to a great tiramisu is the balance of flavors - coffee, sweetness, and creaminess. Make sure to use good quality ingredients for the best results.

Notes

The cashews need to be soaked overnight for the best texture.