TERI-MISU - VEGAN TIRAMISU
Recipes/Pictures property of Teri Gentes – permission required to republish
Looking for a wonderful dessert that’s easy to make and sure to impress? This is it! What makes it even better is you can create a classy layer cake or beautiful parfaits, allowing you to make adult and kid-friendly versions if desired. Be sure to read through the entire recipe, assemble your ingredients, and get to it. Remember to taste the crème mixture as well to ensure you are happy with the sweetness level. The best bonus here is you get to enjoy a sneak peek of the deliciousness. Oh yum!
INGREDIENTS
1 cup raw whole cashews, soaked 2 -12 hours, drained and rinsed
Approx. 1/2 cup non-dairy milk
2 tbsp date jam (see directions below)
1 tsp vanilla extract
1 tbsp brandy, optional
Pinch sea salt, optional
PLUS
2 packages plant-based cream cheese
1/3 cup date jam (To make see tips below)
2 tbsp organic coconut oil, gently warmed
YOUR SECRET INGREDIENT
2-3 oz aquafaba, room temperature
1-2 tsp Lakanto, organic cane or coconut sugar
½ tsp vanilla
¼ tsp cream of tartar, optional
Tiny pinch sea salt, optional
THE 'CAKE' LAYER
1, 354g pkg Italian made Ladyfingers, vegan sponge cake or my GF crispy cookies
2/3 cup organic expresso strength coffee, cooled or a coffee alternative
2 tbsp Brandy or coffee liqueur such as Kahlua, optional – yet so good
Cacao power, expresso powder, raw cacao nibs, chocolate shavings or curls
DIRECTIONS
ASSEMBLE
TERI’S TIPS:
TO MAKE DATE JAM:
Cover 1 packed cup pitted Medjool or Iranian dates with hot water. Soak 15-30 minutes then puree into a creamy paste. If it’s too thick add a little extra water. Adding a tsp of vanilla or brandy adds to the flavor and shelf life - approx. 5 – 7 days when stored in a glass jar in the refrigerator.
Recipes/Pictures property of Teri Gentes – permission required to republish
Looking for a wonderful dessert that’s easy to make and sure to impress? This is it! What makes it even better is you can create a classy layer cake or beautiful parfaits, allowing you to make adult and kid-friendly versions if desired. Be sure to read through the entire recipe, assemble your ingredients, and get to it. Remember to taste the crème mixture as well to ensure you are happy with the sweetness level. The best bonus here is you get to enjoy a sneak peek of the deliciousness. Oh yum!
- Dessert
- Prep time: 25 minutes plus chill time |
- Glasses: 1-2 hours or 4+ hours or overnight for cake pan
- Vegetarian/vegan, gluten-soy free, low-sugar
- Yield: Makes 10-12 servings
INGREDIENTS
1 cup raw whole cashews, soaked 2 -12 hours, drained and rinsed
Approx. 1/2 cup non-dairy milk
2 tbsp date jam (see directions below)
1 tsp vanilla extract
1 tbsp brandy, optional
Pinch sea salt, optional
PLUS
2 packages plant-based cream cheese
1/3 cup date jam (To make see tips below)
2 tbsp organic coconut oil, gently warmed
YOUR SECRET INGREDIENT
2-3 oz aquafaba, room temperature
1-2 tsp Lakanto, organic cane or coconut sugar
½ tsp vanilla
¼ tsp cream of tartar, optional
Tiny pinch sea salt, optional
THE 'CAKE' LAYER
1, 354g pkg Italian made Ladyfingers, vegan sponge cake or my GF crispy cookies
2/3 cup organic expresso strength coffee, cooled or a coffee alternative
2 tbsp Brandy or coffee liqueur such as Kahlua, optional – yet so good
Cacao power, expresso powder, raw cacao nibs, chocolate shavings or curls
DIRECTIONS
- Place cashews, liquid, 2 tbsp date jam, vanilla, brandy and sea salt in a high-speed power blender. Blast on low then high-speed scraping down sides of blender occasionally until the mixture is creamy and very smooth.
- Add the cream cheese, and the additional date jam to the blender and blend until smooth and creamy.
- Reduce blender to low speed, slowly pour a steady stream of the coconut oil through opening in the blender lid along with the sea salt. Continue to blend until emulsified. Taste adding more date jam if needed.
- Transfer to a glass bowl and set aside.
- Whip the aquafaba: In a tall, narrow glass bowl or container, whip the aquafaba with sugar, vanilla, cream of tartar if using and salt until gentle peaks form. Be patient for the best results.
- Fold into the cashew and crème cheese mixture. Set aside.
ASSEMBLE
- Line the bottom of a 10-12 in spring form pan with parchment paper and lightly brush the sides with coconut oil. Alternatively set out 10-12 martini glasses, small glass dessert bowls or expresso cups.
- To assemble in the pan or glasses, dunk the ladyfingers or cookies in the coffee/liqueur mix, and arrange a single layer in the pan or crumble and spoon one heaping tbsp or so into each glass or bowl.
- Top with a generous layer of crème and repeat with cookies then crème until all is used up.
- To finish, smooth the top and sprinkle with cacao powder and finely ground expresso beans along with raw cacao nibs or chocolate curls, if using. Chill to set.
TERI’S TIPS:
- For gluten and dairy-free look for gluten-free, vegan ladyfingers or sponge cake or use my crispy cookies recipe making them ahead
- Aquafaba is the liquid found in jarred and canned beans such as chickpeas. The aquafaba whip is optional, however it gives the cake a wonderful airy lightness and is a fun ‘secret ingredient’.
- Cream of tartar helps to stabilize the aquafaba whip, yet it is ok without it.
- Serving this with expresso or my favorite, an Americano or cappuccino, is ideal. However, if you’re affected by caffeine, chose an herbal tea, or Dandy Blend a non-caffeinated coffee alternative. For me that and a snifter of brandy is a perfect match.
TO MAKE DATE JAM:
Cover 1 packed cup pitted Medjool or Iranian dates with hot water. Soak 15-30 minutes then puree into a creamy paste. If it’s too thick add a little extra water. Adding a tsp of vanilla or brandy adds to the flavor and shelf life - approx. 5 – 7 days when stored in a glass jar in the refrigerator.