Tiramisù
Indulge in this luscious Italian Tiramisù, made entirely plant-based with layers of coffee-soaked vegan cookies and a rich, creamy blend of cashews and coconut milk. Topped with cocoa and dark chocolate, it’s a decadent dessert that brings the classic flavors of Italy to your table—dairy-free and delicious.
Ingredients
FOR THE CREAM
- 1.75 cups cashews (soaked from the night before or boiled in water for 10 minutes)
- 1.75 cups coconut milk
- 1.75 tbsp. agave syrup
- 1.0 tsp. vanilla extract
FOR THE BASE
- 9.0 oz square vegan cookies (try store-bought ladyfingers!)
- 1.0 cup coffee
FOR THE TOPPING
- cocoa powder
- chopped dark chocolate
Preparation
- Brew a large cup of coffee, then put it in a bowl and let it cool.
- In a blender, combine the soaked and drained cashews, coconut milk, agave syrup, and vanilla extract until smooth and creamy.
- Dip the cookies into coffee, and arrange them in a layer on the bottom of a baking dish.
- Cover the cookies with a layer of cashew cream.
- Continue alternating layers of coffee-soaked cookies and cashew cream until you run out of ingredients.
- Dust the last layer of cream with cocoa and sprinkle some chopped dark chocolate on top.
- Put your tiramisù in the fridge and let it rest for at least 4 hours. Enjoy!
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