Mamiko’s Vegan Tiramisu

Coni Hörler Photography

 

Vegan Tiramisu

This is one of our most popular desserts and everyone comes back for seconds! Mamiko’s delightful tiramisu involves three stages, but do not be alarmed, the preparation is surprisingly simple…

Yields approximately 12 portions(24cm ×24cm)

Coffee ‘cake’

2cup coconut pulp (you can also use any kind of nut pulp or coconut flakes)
2/3 cup date paste
3TBS cacao powder
6TBS coconut oil, melted or solid
1/4 tsp salt
60ml shot espresso (using 20g of coffee beans)
1tsp cinnamon

Process all the ingredients  and press into a square cake tin. Chill in freezer.

Chocolate mousse

1 cup coconut milk (or any kind of nut milk or soy milk )
150g firm tofu
1/2 cup date
1/2 tsp vanilla extract
1/8 tsp salt
6TBS cacao powder
1/4 cup coconut oil or cacao butter, melted

Blend all the ingredients in your food processor.

Pour onto the base, chill in freezer for 1/2 – 1 hour.

Vanilla cream

1cup coconut milk (or any kind of nut milk or soy milk)
300g firm tofu
1/2 cup honey (or any kind of sweetener)
2 tsp vanilla extract
1/8 tsp salt
3/4 cup coconut oil cacao butter, melted

Blend all the ingredients in your food processor.

Pour the vanilla cream on top of chocolate cream. Chill in the freezer until serving.

Garnish with cacao powder and cacao nibs before serving.

 

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