Vegan Tiramisu
Tiramisu is a decadent dessert traditionally reserved for upscale Italian restaurants. The light sponge is soaked in coffee, layered with a thick cream filling, and topped with a generous dusting of cocoa powder. Whole food, plant-based living doesn’t get much better than this!
Prep: 20 mins
Cook: 25 mins
Yield: 5 servings
Ingredients
Ingredients
Topping
- 1 tsp vanilla
- ½ cup water
- 1 ½ cups cashews, soaked in water for at least 2 hours
- ½ cup pitted dates, soaked with the cashews
Cake
- 1 cup rolled oats
- ¾ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup pitted dates
- 1 ½ cups unsweetened plant-based milk
- 1 tsp vanilla
- ⅓ cup espresso or strong brewed coffee
- 1 Tbsp cocoa powder
Instructions
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. Drain the cashews and dates. Combine with remaining topping ingredients in a blender, and blend until smooth. Set aside.
- 3. Lightly blend the oats to make a coarse flour.
- 4. Add the oat flour, almond flour, baking soda and baking powder to a bowl and stir thoroughly.
- 5. Add the pitted dates, plant-based milk and vanilla to the blender and blend until smooth.
- 6. Pour date and milk mixture into the flour mixture and mix well to form a batter.
- 7. Pour batter into two silicone bread pans or parchment-lined bread pans, dividing the mixture equally into the two pans.
- 8. Bake for 25 minutes, remove from the oven, and let cakes cool thoroughly.
- 9. Place one cake onto a cake stand or plate. Poke holes all over the surface of the cake with a toothpick or fork.
- 10. Ladle half of the espresso over the cake and allow it to soak in.
- 11. Using half of the topping mixture, frost the top of the soaked cake.
- 12. Stack the second cake on top and repeat previous steps with coffee and topping.
- 13. Dust the top with the cocoa powder using a wire strainer.
- 14. Keep in the fridge for 4–5 days.
Cooking Tips
Cooking Tips
- 1. You can use decaffeinated coffee or a coffee substitute such as chicory root or maya nut herbal coffee.
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