Ingredients
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For the Chocolate Hazelnut Mascarpone:
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1 cup raw cashews, soaked in water for 2 hours
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1/4 cup unsweetened almond milk
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1/4 cup maple syrup
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1/4 cup cocoa powder
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1/4 cup hazelnut butter
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1 teaspoon vanilla extract
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1 A pinch of salt
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For the Coffee Soaking Liquid:
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1 cup strong brewed coffee (room temperature)
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2 tablespoons maple syrup
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1 teaspoon vanilla extract
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For the Assembly:
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1 package of gluten-free ladyfingers (about 24)
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1 Unsweetened cocoa powder, for dusting
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1 Vegan chocolate shavings (optional)
Directions
Quickly dip each ladyfinger into the coffee soaking liquid, ensuring not to soak them for too long. You want them to be moist but not soggy.
Arrange a layer of dipped ladyfingers in the bottom of a serving dish or individual dessert cups.
Spread a layer of the chocolate hazelnut mascarpone mixture over the ladyfingers.
Repeat the layers until you’ve used up all the ladyfingers and mascarpone mixture, ending with a layer of mascarpone on top.
Cover and refrigerate the tiramisu for at least 4 hours or overnight to allow the flavors to meld.
Before serving, dust the top with unsweetened cocoa powder and garnish with vegan chocolate shavings if desired.
This Vegan Italian Chocolate Hazelnut Tiramisu is a perfect make-ahead dessert for special occasions. Adjust the sweetness by adding more or less maple syrup to the chocolate hazelnut mascarpone, depending on your preference. Enjoy the taste of Italy without dairy or eggs!
Steps
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1
Done
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In a high-speed blender, combine all the ingredients for the chocolate hazelnut mascarpone: soaked cashews, almond milk, maple syrup, cocoa powder, hazelnut butter, vanilla extract, and a pinch of salt. Blend until smooth and creamy. |
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2
Done
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In a shallow bowl, mix together the ingredients for the coffee soaking liquid: brewed coffee, maple syrup, and vanilla extract. |
