Cater to several dietary requests with this mouth-watering, no-bake, vegan, dairy-free and gluten-free dessert from TV chef and nutritionist, Zoe Bingley-Pullin.
Ingredients
- 3/4 cup hazelnuts
- 3/4 cup walnuts
- 1/3 cup almond meal
- 1/2 cup medjool dates
- 2 tbs virgin coconut oil melted
- 1 cup coffee beans *to garnish
Coffee cream
- 1 cup raw cashew nuts soaked for 6 hours
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup espresso coffee
- 6 dates seeds removed soaked for 6 hours
- 2 tbs raw cacao powder
Method
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Step 1Base: In a food processor, blend all of the the hazelnuts, walnuts, almond meal, dates and coconut oil to a rough dough. Place ½ of the mix into 4 lined and medium-sized ramekins, spread evenly and press down to compact. Place in the fridge and set remainder to one side at room temperature.
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Step 2Vanilla cream: In the food processor, add the cashews, almond milk, maple syrup and vanilla extract, blend until smooth. Pour half of the vanilla cream in a bowl and set aside.
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Step 3Coffee cream: To make the coffee cream, keep the other half of the vanilla cream in the blender and add the coffee, dates, cacao powder and blend again to combine all the ingredients.
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Step 4To assemble the individual tiramisus, layer coffee cream on top of the base, followed by a layer of vanilla cream and repeat twice. The top layer should be of vanilla cream. Top with a tiny coffee bean to decorate.
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Step 5Refrigerate for 2 hours or more so the tiramisu can set.
Recipe Notes
For an extra special treat, decorate with chocolate coated coffee beans.
If you like the sound of this recipe, you might also like these Raspberry Vegan Truffles.
Recipe Reviews (1)
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