Vegan Tiramisu with Coconut Cream

Ingredients

• 24 pieces ladyfingers
• 2 cups coconut cream
• 1 cup strong brewed coffee
• 1 cup cocoa powder
• 1 4 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 cup almond milk
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 1/4 cup dark chocolate shavings

Instructions

1. 1

   Prepare the coffee: Brew 1 cup of strong coffee and let it cool to room temperature.

2. 2

   In a mixing bowl, combine the coconut cream, maple syrup, vanilla extract, and almond milk. Whip the mixture using an electric mixer on medium speed for about 3-5 minutes until fluffy.

3. 3

   In a shallow dish, pour the cooled coffee and add a pinch of nutmeg and cinnamon. Mix well.

4. 4

   Quickly dip each ladyfinger into the coffee mixture for about 1-2 seconds, ensuring they are soaked but not soggy.

5. 5

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

6. 6

   Spread half of the coconut cream mixture over the ladyfingers, smoothing it out evenly.

7. 7

   Repeat the layers with the remaining ladyfingers and then top with the rest of the coconut cream mixture.

8. 8

   Sift cocoa powder over the top layer of coconut cream, ensuring an even coating.

9. 9

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

10. 10

    Before serving, garnish with dark chocolate shavings for an extra touch of flavor.

11. 11

    Slice into squares and serve chilled. Enjoy your vegan tiramisu!