Enjoy the rich flavors of tiramisu with this no-bake, vegan version. This dessert is a fun take on a traditional Italian treat. It has a creamy cashew filling between two ladyfinger cookies that have been soaked in espresso.
Ingredients:
- 1 cup raw cashews, soaked overnight
- 1 cup coconut cream
- 1/4 cup maple syrup
- 2 tbsp coconut oil, melted
- 1 tbsp vanilla extract
- 2 cups brewed espresso, cooled
- 1/4 cup coffee liqueur optional
- 24 vegan ladyfinger cookies
- 2 tbsp cocoa powder
Instructions:
In a blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, and vanilla extract until smooth and creamy
In a shallow dish, mix brewed espresso and coffee liqueur if using
Quickly dip each ladyfinger cookie into the espresso mixture, ensuring they are soaked but not soggy
Arrange a layer of soaked ladyfinger cookies in the bottom of an 8x8-inch baking dish
Spread half of the cashew cream mixture over the cookies
Repeat with another layer of soaked cookies and cashew cream
Cover and refrigerate the tiramisu cake for at least 4 hours or overnight to set
Before serving, dust the top of the cake with cocoa powder
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