Simple vegan freezer tiramisu
Who says you shouldn't have gorgeous desserts just because you're vegan? Try it out
© Vega
Ingredients
- 100g Oats
- 200g Dates
- ½tsp Instant coffee
- ¼tsp Sea salt
- 150g Cashew nuts
- 45g Desiccated coconut
- 80ml Maple syrup
- 185ml Coconut milk full fat, the type from a can
- 3tbsp Coconut oil
- 1tsp Vanilla extract
- 1tsp Instant coffee granules
- 2tbsp Vegan coffee liqueur, like Kahlua® (If not using, replace with additional 1/4 tsp of instant coffee granules.)
- ¼tsp Sea salt
- Cocoa powder for dusting
- 2tbsp Cacao nibs or vegan chocolate sprinkles, for decoration
Method
Step 1
In a food processor, grind the walnuts or oats, salt and coffee until it resembles a coarse flour. Add the dates and process until they are smooth and the mixture forms a ball. You may need to add 1 to 2 teaspoons of water to help the mixture blend easier.
Step 2
Line a 9- inch spring form cake tin or loaf tin with parchment paper. Press the crust into the bottom of the tin and press down evenly to give a smooth layer. Place in the freezer until the filling is ready.
Step 3
Soak 75 g of cashews and the coconut in boiling hot water for 20 minutes. Drain water and add cashews and coconuts to a high-speed blender.
Step 4
Add the remaining filling ingredients to the blender and blend until completely smooth. Taste and adjust the flavours as desired.
Step 5
Pour the filling on top of the frozen crust. Place back in the freezer for 4 hours or overnight.
Step 6
Dust with cocoa powder and sprinkle with cacao nibs or sprinkles before serving.
Step 7
Serve frozen or slightly softened from the fridge.
