This is the vegan version of the traditional Italian dessert. This incredibly easy vegan tiramisu can be made in just 10 minutes!
9 Spelt Bread or whole-grain bread slices, crusts removed
120 ml strong coffee or espresso, chilled
2 tbs. pure maple syrup, divided
A few drops of almond extract
140 gr. raw cashews
120 ml unsweetened soy milk
60 gr pitted dates
1 tbs. lemon juice
Cocoa powder, for dusting
Conversion table: click here
🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc
👩🏻🍳 Cuisine: Italian 🇮🇹
👨👩👧👧 Yield: 7 servings
Preparation: 20 minutes
😰 Level: easy
💰 Cost (NZ): $$$$
Line a baking sheet with baking paper.
Arrange the bread in a single layer on the prepared baking sheet.
Transfer the baking sheet to a cold oven and heat to 180°C.
When the oven reaches temperature, flip the bread over, and toast for another 5 to 7 minutes. Remove from the oven.
Meanwhile, in a shallow bowl, mix together the coffee, 1 tablespoon of maple syrup, and the almond extract.
To make the cashew cream, combine the cashews, soy milk, dates, the remaining 1 tablespoon of maple syrup, and lemon juice in a high-efficiency blender. Process until smooth.
Once cool enough to handle, dip the toasted bread in the coffee mixture.
In a 20-by-20-cm glass baking dish, layer the bread followed by half of the cashew cream. Repeat with a second layer. Cover, and refrigerate until ready to serve.
Slice the tiramisu, sift cocoa powder on top, and serve.