Vegan Tiramisu with Cashew Cream and Coffee

Ingredients

• 1 cup espresso
• 24 pieces ladyfinger cookies
• 1 cup cashew nuts
• 1 cup cocoa powder
• 1 third cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup almond milk
• 2 tablespoons coconut oil
• 1 pinch salt

Instructions

1. 1

   Soak the cashew nuts in water for at least 4 hours or overnight. Drain and rinse before use.

2. 2

   Prepare 1 cup of strong espresso and let it cool to room temperature.

3. 3

   In a blender, combine soaked cashews, almond milk, maple syrup, vanilla extract, coconut oil, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed. This will be your cashew cream.

4. 4

   Dip each ladyfinger cookie into the cooled espresso for about 1-2 seconds, ensuring they are soaked but not soggy.

5. 5

   In a 9x9 inch dish, layer half of the soaked ladyfingers at the bottom.

6. 6

   Spread half of the cashew cream over the layer of ladyfingers evenly.

7. 7

   Repeat the process with the remaining ladyfingers, soaking them in espresso and layering them on top of the first layer.

8. 8

   Spread the remaining cashew cream over the second layer of ladyfingers.

9. 9

   Sift cocoa powder over the top layer of cashew cream to create a dusting.

10. 10

    Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.

11. 11

    Before serving, dust with additional cocoa powder if desired and slice into squares. Enjoy your vegan tiramisu!