Vegan Tiramisu For Two
This Vegan Tiramisu for two from Chloé Crane-Leroux & Trudy Crane's cookbook is the perfect date night recipe. Plant-based & easy to make, it's a delicious sweet treat you'll love.
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Servings: 2 servings
Ingredients
- 1 cup extra-strong coffee
- 1 tablespoon coconut sugar
- 8 ounces silken tofu
- 1/2 cup unsweetened coconut cream
- 1/2 cup raw cashews, - soaked overnight, see note
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 pinch flaky sea salt - or to taste
- 1 packet plain vegan cookies - such as graham crackers or digestives
- 2 tablespoons cacao powder
Instructions
- Prepare the extra-strong coffee and dissolve the coconut sugar in it while still warm. Put the coffee into the fridge to cool.
- Wrap the tofu in a few paper towel sheets. Press between two plates for at least 15 minutes to soak up some of the excess liquid.
- To a high-speed blender, add the tofu, coconut cream, cashews, maple syrup, vanilla, and a pinch of sea salt and blend until super smooth and creamy.
- When ready to assemble, pour the coffee into a shallow dish or bowl. Begin the bottom layer of the tiramisù by soaking the cookies in the coffee one by one, turning them in the coffee for about 10 seconds so they are soaked with coffee but not falling apart.
- Layer the cookies on the bottom of two wide glasses or jars, then dollop some of the cashew cream on top. Repeat with the remaining cookies and cream for about 3 or 4 layers of each, or until you reach the top of the glasses or jars. Dust the top with cacao powder and refrigerate for at least 2 hours or up to overnight before serving.
Equipment
Notes
- You can fast-track the cashews by soaking them in boiling-hot water for 30 minutes to an hour.
Tried this recipe?Let us know how it was!