Vegan Tiramisu
Vegemisu
There is something uniquely seductive about the aroma of coffee. Even if we do not drink it, the scent of it brewing can be intoxicating. Sometimes it is lovely to taste a little of that magical drink, and tiramisu is the perfect opportunity because coffee joins a symphony of other flavors.
Traditional tiramisu is a timeless classic, and its vegan version fulfills every expectation while bringing a new elegance to the pleasure of dessert.
Tiramisu is a soft, creamy cake. What I miss in it is a “crunchy element,” something for the teeth to engage with once the cake is in your mouth. That is why I added pieces of dark chocolate to this recipe, although you can leave them out if you are making it for Grandma. I have also always disliked the idea of raw eggs in a cake and a large amount of rich cheese that can sit heavily on the stomach. The vegan version is just as simple to prepare and avoids those questionable ingredients. In short, this is a tiramisu-inspired vegan cake, enriched with a little chocolate and based on cashew cream. It is gently and pleasantly sweet, yet nourishing and wholesome, making it a wonderful dessert for special occasions.
You can use gluten-free or spelt ladyfingers. When choosing a sweetener, select the option that feels best for you.
health in a little nut
Cashews are small treasure chests of valuable nutrients, just like other nuts. They are full of healthy fats, minerals, and protein. They can satisfy hunger and restore energy, serving as a small, complete meal. Ayurveda favors them because they are much easier to digest than other nuts, especially when prepared by soaking or gently roasting. They soothe the nervous system, create a sense of satisfaction, and restore strength. Their natural sweetness satisfies the desire for something sweet, while their texture satisfies the desire for crunch, particularly when dry-roasted. Be mindful of the portion, as they are little packages of calories, albeit wholesome and filling ones. Inspired by: Joyful Belly
INGREDIENTS
– one cup rolled oats
– two cups cashews
– three tablespoons brown sugar
– one tablespoon rice malt syrup
– a few drops of lemon juice
– a pinch of salt
– ladyfingers
– dark chocolate
– unsweetened Turkish coffee
– cocoa powder
PREPARATION
Soak the oats and cashews overnight. Place the cashews in a separate bowl with plenty of water. Soak the oats in a cup with only enough water to cover them. Discard the cashew soaking water when making the cake. The cream still needs some liquid, so add just enough fresh water for the blender to run. Blend the oats, cashews, sugar, salt, rice malt syrup, and a few drops of lemon juice into a cream. A good blender is helpful so the cream becomes smooth. Any sweetener will work, including honey, maple syrup, or agave. I happened to have brown sugar and rice malt syrup, so that is what I used. It is important to make the cream without heating it. If the oats warm up, they become slimy and sticky, which is not the texture we want. Once the cream is ready, assemble the tiramisu in layers: ladyfingers dipped in coffee, pieces of chocolate, and cream, then repeat and dust the top with bitter cocoa. This time I used small glass jars to make it fun to eat, although it is easier to assemble everything in one large dish. Refrigerate for a few hours before serving. Enjoy!
