Vegan Tiramisu

 
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Just as good as the real thing, this succulent vegan, gluten-free, and paleo-friendly tiramisu makes 5-6 servings.

 
 
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Ingredients

For the sponge:

·      ¼ cup coconut oil

·      4/5 cup unsweetened almond milk

·      1 tablespoon apple cider vinegar 

·      1/4 teaspoon bicarbonate of soda (baking soda)

·      1/2  teaspoon baking powder

·      1/2 cup ground almonds

·      1 cup chickpea and fava bean flour

·      1 tbsp apple sauce

·      ½ tsp vanilla extract

For the coffee mixture:

·      1 cup strong expresso, cold (leaving ¼ cup to spread over sponges)

(There are many ways to prepare this: we used a French Press with warm water, waiting a few minutes after pouring the expresso before pressing)

·      2 cup cashews (soaked)

·      3 tbsp maple syrup

·      ½ cup pitted dates

·      1 tbsp coconut oil (melted)

·      3 tbsp white grape vinegar (or 1/3 cup Kahlua or dark rum if you want to add alcohol)

 

For the mascarpone:

·      2 x 14oz tins of full-fat coconut cream, refrigerated (use the milk from only one can)

·      2 cups cashews (soaked)

·      Juice of 1 lemon

·      3 tablespoons maple syrup 

·      1 teaspoon vanilla extract

·         1/2 tsp Nutritional yeast

Method

For the sponge:

1.  Preheat oven to 180 degrees Celsius.

2.  Place the coconut oil in a large bowl and melt in the microwave.

3.  Once melted, add the milk, vinegar, maple syrup, vanilla extract, apple sauce and ground almonds.

4.  Mix in the flour, baking powder and bicarbonate of soda, adding more milk if it’s too dry.

5.  Transfer mixture into a square baking tin lined with baking paper

6.  Bake 15-20 minutes until risen and a fork inserted comes out clean

7.  Leave the sponge in the tin to cool.

 

For the coffee mixture:

1.  Measure out the coffee in a food processor and mix in the vinegar, coconut oil, cashews, dates, and maple syrup. Process until a creamy consistency is achieved.

2.  Place in freezer until chilled and creamy enough to layer.

 

For the mascarpone:

1.  Place the coconut cream, cashews, lemon juice, maple syrup and vanilla extract in a food processor and mix until creamy.

2.  Place in freezer until chilled and creamy enough to layer.

 

To assemble:

1.  Cut the sponge into square-shaped pieces that will fit into serving glasses with a cutting board. Soak the pieces in the ¼ cup expresso.

2.  Lay a piece along the bottom of a serving glass.

3.  Spoon some coffee mixture over the sponge.

4.  Spread some of the mascarpone over the sponges.

5.  Continue adding sponge pieces, coffee mixture and mascarpone until the serving glasses are full, topping with mascarpone.

6.  Finish with a fine dusting of cocoa powder, and sprinkle of cacao nibs or dark chocolate pieces.

7.  Keeps in the fridge for a day or two.

 

 

To learn more about the nutritional science behind coffee, see this article:

 Is Coffee Good For you? Here are 8 Things The Science Says