Vegan Tiramisu
Automatically translated from Romanian. See the Romanian original
Vegan fasting Tiramisu with a smooth cashew and vanilla cream and a crunchy almond and cocoa crust flavored with espresso.
Ingredients
Method
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Soak the cashews and almonds in plain water for 8-9 hours.
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Place the cashews and peeled almonds in a food processor and pulse for a few seconds, then gradually add the melted coconut oil and almond milk.
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Turn the food processor to high speed and add the remaining cream ingredients, mixing until you achieve a smooth cream.
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Leave the cream in the refrigerator while you prepare the crunchy crust.
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Pulse the ingredients for the crust (almonds, wheat flakes, espresso, brown sugar, molasses, cocoa) in the food processor, without over-mixing, so that pieces of crunchy almond remain.
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Assemble the dessert in layers, alternating crust and cream, and sprinkle cocoa and coffee beans on top for garnish.
The story behind this recipe
I'm not a die-hard Tiramisu fan, but I love the taste of coffee and vanilla together. I've been wondering if there was a vegan Tiramisu recipe, and I found one—I don't even remember which site—which I adapted to the products I had on hand. I apologize for not taking more pictures during the preparation, but I hope I am clear enough that you won't miss any steps. The base for our cream is cashews from Alevia, and the "crust" is made from oat flakes and almonds.
For the cream, I used: 1 cup of cashews, 1/4 cup of almonds, 1 teaspoon of vanilla extract / 1 vanilla bean, 2 tablespoons of honey, 1/2 cup of almond milk, 1 tablespoon of melted coconut oil, and a pinch of fine salt.
First, hydrate the cashews and almonds for 8-9 hours in plain water. Put the cashews and the peeled almonds into a food processor and pulse for a few seconds, then gradually add the coconut oil and milk. Process on high speed and add the rest of the ingredients. Mix until you get a smooth cream, like in the photo below.
Leave the cream in the refrigerator while we deal with the crunchy crust. For this, you need 1 handful of almonds, 1 tablespoon of wheat flakes, 20 ml of concentrated espresso, 1 teaspoon of brown sugar, 1 teaspoon of molasses, and 1 teaspoon of cocoa. Pulse everything in the food processor, but not too much, so that you have crunchy almond pieces left in the crust.
Assemble in turns (I chose to serve it in small jars) with a layer of crust, cream, crust, cream, and on top, I sprinkled cocoa and coffee beans for decoration.
Buon appetito!
