Vegan Tiramisu

Ingredients

For the ladyfingers:

• 1 1/2 cups almond flour

• 1 cup brown rice flour

• 1/2 maple syrup (or other sticky sweetener of choice)

• 1 cup lite coconut milk from the can

• 2 tsp vanilla extract

• 2 tsp baking powder

• 1/8 tsp salt

*feel free to skip this step and use store bought ladyfingers as well*

For the cream:

• 1 cup raw cashews soaked in water 4-6 hours or soaked in boiling hot water for about an hour

• 1/4 cup + 1 tbsp maple syrup

• 1/2 cup lite coconut milk from can (I recommend using Thai Kitchen)

• 1 can of full-fat coconut milk or coconut cream refrigerated overnight (again I recommend Thai Kitchen)

• 1 tsp vanilla

• 1/8 tsp salt

For assembling:

• 4 large shots of espresso or about a cup of strong brewed coffee

• About 2 tbsp cocoa powder for dusting

Method:

1. Preheat the oven to 350F.

2. To make the ladyfingers, whisk together all the dry ingredients in a mixing bowl. Add in the wet ingredients and stir until well combined and thick.

3. Transfer the batter to a piping bag (or plastic bag if you don't have a piping bag) and cut the tip so that you have a wide circle.

4. Pipe medium length rectangles (ends will be rounded) onto a cookie sheet covered with parchment paper. There is a lot of batter so you may have to use 2 baking trays. Place the piped lady fingers into the oven and let them bake at 350F for 30 minutes. Allow to cool completely before assembling the tiramisu.

5. Now to make the cream: add cashews, 1/4 cup maple syrup, lite coconut milk, vanilla and salt to a blender. Blend on a high speed until the mixture is completely smooth.

6. Take the full-fat coconut milk out of the fridge and scoop all of the thick cream into a mixing bowl (the cream separates from the coconut water in the fridge and the cream will be on top). Add the remaining tbsp of maple syrup to the mixing bowl and with an electric mixer, whip the coconut cream until it becomes light and fluffy similar to the texture of whipped cream.

7. Pour in a little bit of cashew cream at a time and keep whipping until all the cashew cream has been transferred into the mixing bowl. Cover the bowl in plastic wrap and place in the freezer for about 30 minutes.

8. After 30 minutes, take the cream out of the freezer and give it another good whip.

9. Now you can assemble your tiramisu. I used a small/medium rectangular pyrex dish to layer my cream and ladyfingers. If you want more layers, you can use a smaller but deeper dish.

10. Pour your espresso or strong brewed coffee into a shallow dish so that you can easily dunk your ladyfingers. Now dunk a few ladyfingers at a time in the coffee (a few seconds per side until they soften) and start to cover the base of your dish with the dunked ladyfingers. After you have an entire layer of ladyfingers laid out, top with a thick layer of the cream. Repeat this process until all the ladyfingers and cream have been used up (you'll want the top layer to be the cream so you can get a smooth dusting of cocoa powder on top). Once you have finished layering, allow the tiramisu to set up in the fridge for at least a couple of hours. When you are ready to eat, dust the top with cocoa powder and enjoy :) Store in the fridge for up to five days, but I'm sure it'll be gone way before then!