Vegan Tiramisu with a Twist

local_grocery_store Ingredients

• 1 sponge cake, store-bought or homemade (approx. 9-inch square)
• 1/2 cup strong coffee, brewed and cooled
• 2 cups raw cashews, soaked overnight and drained
• 1 can coconut cream, refrigerated overnight
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 2 tbsp cocoa powder

restaurant_menu Method

1. 1.Blend soaked cashews, coconut cream, maple syrup, and vanilla extract until smooth and creamy.
2. 2.Cut sponge cake into small squares and dip them in cooled coffee.
3. 3.In a serving dish, layer the coffee-soaked sponge cake and cashew mascarpone mixture, starting with the sponge cake and ending with the cashew mascarpone mixture.
4. 4.Sprinkle cocoa powder on top.
5. 5.Refrigerate for at least 2 hours before serving.

lightbulb_outline Tips

• chevron_rightMake sure to use raw cashews and soak them overnight for the creamiest texture.
• chevron_rightIf you don't have coconut cream, you can use full-fat coconut milk instead. Just make sure to refrigerate it overnight and scoop out the solid cream on top.