Ingredients
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The Faux Mascarpone Cheese:
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1 cup raw cashews (soaked overnight or overnight in boiling water + immediately transferred to cold water to stop the cooking process)
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2 tablespoons lemon juice
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1 teaspoon vanilla extract
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1/2 cup unsweetened non-dairy milk beverage (e.g., almond milk, oat milk, etc.)
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The Ladyfingers :
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1 1/2 cups gluten -free all-purpose flour (such as Bob's Red Mill)
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1/2 teaspoon baking powder
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Pinch of salt
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1/2 cup unsweetened apple sauce
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1/4 cup unsweetened non-dairy milk beverage (e.g., almond milk, oat milk, etc.)
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The Coffee Syrup:
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1/2 cup brewed coffee (unsweetened, chilled)
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1/4 cup maple syrup
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The Chocolate Mousse:
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1 1/2 cups unsweetened cocoa powder
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1/2 cup unsweetened non-dairy milk beverage (e.g., almond milk, oat milk, etc.)
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1/4 teaspoon vanilla extract
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1 scoop vegan protein powder (optional)
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The Assembly And Garnish:
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1/2 cup fresh raspberries
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1/2 cup fresh blueberries
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1/4 cup chopped walnuts or pecans
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1/4 cup slivered almonds
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1/4 cup unsweetened coconut flakes
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A few drops of liquid stevia or other preferred sweetener
Directions
Sub_title: (Eggless, Gluten-Free, Soy-Free, Oil-Free, High-Protein)
Description: This creamy, dreamy vegan tiramisu is not only a stunning showstopper but also packed with exotic flavors from around the world! With no eggs, dairy, gluten, or refined sugar, you’ll be amazed at how easy and delicious it can be. Plus, it’s budget-friendly, high-fiber, and whole food plant-based!
Ingredients:
For The Faux Mascarpone Cheese:
– 1 cup raw cashews (soaked overnight or overnight in boiling water + immediately transferred to cold water to stop the cooking process)
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 1/2 cup unsweetened non-dairy milk beverage (e.g., almond milk, oat milk, etc.)
For The Ladyfingers:
– 1 1/2 cups gluten-free all-purpose flour (such as Bob’s Red Mill)
– 1/2 teaspoon baking powder
– Pinch of salt
– 1/2 cup unsweetened apple sauce
– 1/4 cup unsweetened non-dairy milk beverage (e.g., almond milk, oat milk, etc.)
For The Coffee Syrup:
– 1/2 cup brewed coffee (unsweetened, chilled)
– 1/4 cup maple syrup
For The Chocolate Mousse:
– 1 1/2 cups unsweetened cocoa powder
– 1/2 cup unsweetened non-dairy milk beverage (e.g., almond milk, oat milk, etc.)
– 1/4 teaspoon vanilla extract
– 1 scoop vegan protein powder (optional)
For The Assembly And Garnish:
– 1/2 cup fresh raspberries
– 1/2 cup fresh blueberries
– 1/4 cup chopped walnuts or pecans
– 1/4 cup slivered almonds
– 1/4 cup unsweetened coconut flakes
– A few drops of liquid stevia or other preferred sweetener
Instructions:
Step 1: Prepare the faux mascarpone cheese by blending all the ingredients together until smooth and thick. Set aside.
Step 2: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 3: Whisk together the ladyfinger ingredients in a medium bowl. Stir until well combined and a thick batter forms.
Step 4: Using a piping bag fitted with a star tip, pipe 4-inch circles onto the prepared baking sheets. Use about 2 tablespoons of batter per circle.
Step 5: Bake the ladyfingers for 12-15 minutes or until lightly golden brown around the edges. Allow them to cool completely on the baking sheet before removing.
Step 6: To make the coffee syrup, whisk together the chilled coffee and maple syrup in a small saucepan. Heat over low heat just until the syrup dissolves. Remove from the heat and let cool completely.
Step 7: For the chocolate mousse, whisk together the cocoa powder and non-dairy milk beverage in a large bowl. Add the vanilla extract and whisk until smooth. If using protein powder, mix it in now.
Step 8: Place one layer of ladyfingers on the bottom of a 9×13-inch baking dish. Brush lightly with the cooled coffee syrup. Sprinkle with a little bit of the chocolate mousse. Continue layering in this manner, ending with a final layer of ladyfingers and chocolate mousse.
Step 9: Pour the prepared faux mascarpone cheese mixture over the top of the layers
