Vegan Tiramisu
Total Time: 10 hours, 30 minutes
Servings: 16
Ingredients:
Crust
- 1/2 cup walnuts
- 1/2 cup pecans
- 3/4 cup dates
- 2 Tbsp. cold-pressed coffee
- 1/4 tsp. Redmond Real Salt Ancient Sea Salt
- 2 tsp. Nutiva Organic Coconut Oil with Buttery Flavor
Ladyfingers
- 1/2 cup almond meal
- 1/2 cup TigerNut Flour
- 1 cup dates
- 2 Tbsp. cold-pressed coffee
- 1 tsp. vanilla extract
- 1 Tbsp. pHresh Products Organic Cacao Powder
- 1 tsp. Nutiva Organic Coconut Oil with Buttery Flavor
Cream
- 1-3/4 cups cashews
- 2 Tbsp. coconut oil
- 3 Tbsp. maple syrup
- 1 Tbsp. vanilla extract
- 3/4 cup Milkadamia Unsweetened Vanilla Macadamia Milk
Toppings
- pHresh Products Organic Cacao Powder
Instructions:
- Soak cashews in water for 4 hours; drain well. Line an 8”x4” baking pan with parchment paper.
- In a blender, blend walnuts and pecans into a flour. Add dates, coffee, salt, and coconut oil; blend until combined. Press evenly into the bottom of the prepared pan.
- Blend ladyfinger ingredients until smooth. Using half the mixture, form a layer over the crust. Refrigerate.
- Blend cream ingredients until smooth and thick, adding more milk if needed.
- Over the crust, layer half the cream mixture, then the remaining ladyfinger mixture, and finally the remaining cream. Refrigerate for 6 hours.
- To serve, sprinkle cacao powder on top using a mesh strainer and cut into squares.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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