Heavenly Vegan Tiramisu Trifle

Allergens

Cashews

Ingredients

• 1 cup raw cashews, soaked overnight 1/2 cup coconut milk 1/4 cup maple syrup 1 tsp vanilla extract 8 vegan ladyfinger alternatives 1 shot of espresso, chilled 3 tbsp cocoa powder 2 tbsp vegan dark chocolate, finely chopped

Instructions

1. Drain and rinse the soaked cashews. In a blender, combine cashews, coconut milk, maple syrup, and vanilla extract. Blend until smooth and creamy. Set aside.
2. In a shallow dish, dip the vegan ladyfinger alternatives briefly in the chilled espresso to soak, one side at a time. Do not let them get too soggy.
3. In a separate bowl, whisk together cocoa powder and finely chopped dark chocolate until well combined.
4. To assemble the trifle, start with a layer of soaked ladyfinger alternatives on the bottom of each glass. Top with a generous spoonful of cashew cream, followed by another layer of soaked ladyfingers. Repeat until all ingredients are used up.
5. Finish with a sprinkling of cocoa chocolate mixture over the top layer.
6. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Chef’s Insight

Use high-quality espresso for the best flavor.

Notes

Adjust the sweetness according to taste by adding more maple syrup if desired.