Name: Vegan Tiramisu
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 tsp vanilla; ½ cup water; 1 ½ cups cashews, soaked in water for at least 2 hours; ½ cup pitted dates, soaked with the cashews; 1 cup rolled oats; ¾ cup almond flour; 1 tsp baking powder; ½ tsp baking soda; ½ cup pitted dates; 1 ½ cups unsweetened plant-based milk; 1 tsp vanilla; ⅓ cup espresso or strong brewed coffee; 1 Tbsp cocoa powder

Recipes » Desserts » Vegan Tiramisu

By Jill Dalton

(10)

Tiramisu is a decadent dessert traditionally reserved for upscale Italian restaurants. The light sponge is soaked in coffee, layered with a thick cream filling, and topped with a generous dusting of cocoa powder. Whole food, plant-based living doesn’t get much better than this!

Prep: 20 mins Cook: 25 mins Yield: 5 servings

Gluten Free Soy Free

Ingredients

Topping

1 tsp vanilla
½ cup water
1 ½ cups cashews, soaked in water for at least 2 hours
½ cup pitted dates, soaked with the cashews

Cake

1 cup rolled oats
¾ cup almond flour
1 tsp baking powder
½ tsp baking soda
½ cup pitted dates
1 ½ cups unsweetened plant-based milk
1 tsp vanilla
⅓ cup espresso or strong brewed coffee
1 Tbsp cocoa powder

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat oven to 350 degrees F.
2. Drain the cashews and dates. Combine with remaining topping ingredients in a blender, and blend until smooth. Set aside.
3. Lightly blend the oats to make a coarse flour.
4. Add the oat flour, almond flour, baking soda and baking powder to a bowl and stir thoroughly.
5. Add the pitted dates, plant-based milk and vanilla to the blender and blend until smooth.
6. Pour date and milk mixture into the flour mixture and mix well to form a batter.
7. Pour batter into two silicone bread pans or parchment-lined bread pans, dividing the mixture equally into the two pans.
8. Bake for 25 minutes, remove from the oven, and let cakes cool thoroughly.
9. Place one cake onto a cake stand or plate. Poke holes all over the surface of the cake with a toothpick or fork.
10. Ladle half of the espresso over the cake and allow it to soak in.
11. Using half of the topping mixture, frost the top of the soaked cake.
12. Stack the second cake on top and repeat previous steps with coffee and topping.
13. Dust the top with the cocoa powder using a wire strainer.
14. Keep in the fridge for 4–5 days.