Vegan Ti-RAW-Misu
A delicately flavoured coconut sponge layered underneath a silky smooth cream with the perfect hint of coffee and rum that will fool many a dairy-eater or die-hard tiramisu fan.
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Serves: 4
Calories: 935kcal
Ingredients
For the sponge:
- 175 g cashews (dry, not soaked)
- 50 g desiccated coconut
- 50 ml coconut cream (the thick white part from the top of a tin of coconut milk)
- 75 ml maple syrup
For the coffee and rum cream:
- 150 g cashews (soaked overnight or for at least 30 minutes in hot water)
- 100 ml water
- 50 ml maple syrup
- 20 ml rum
- 50 ml freshly brewed coffee
- ½ tsp vanilla extract
- 125 ml coconut oil (melted and at room temperature)
To serve:
- raw cacao powder (substitute: cocoa powder)
- cacao nibs
Instructions
To make the sponge:
- To make the sponge add the un-soaked cashew nuts and desiccated coconut to a blender and blitz to form a crumb.175 g cashews, 50 g desiccated coconut
- Add the 50ml coconut cream and 75ml maple syrup to the blender and blitz together to make a dense cake-like texture.50 ml coconut cream, 75 ml maple syrup
- Press the ‘sponge’ into the base of your four serving dishes and put them in the fridge to firm up.
To make the coffee and rum cream:
- To make the cream blend all of the cream ingredients (except for the the oil), using a high-powered blender. Start blending on a slow speed for around 30 seconds and then once the ingredients are combined put the speed up to high and blend until the cream is smooth, silky and light (around 30 seconds to 1 minute).150 g cashews, 100 ml water, 50 ml maple syrup, 20 ml rum, 50 ml freshly brewed coffee, 1/2 tsp vanilla extract
- Feel free to add more coffee or rum if you like the flavour a little stronger.
- Add the coconut oil to the cream, blend for 10 seconds to combine.125 ml coconut oil
To finish the desserts:
- Pour the cream on top of the sponge and put the desserts in the fridge to firm up for around 5 hours. You can serve it sooner with a lighter, custard-like texture or if you leave it longer, overnight for example, it will firm up to more of a cheesecake-like texture.
- Before serving dust the tops with cacao powder and sprinkle over some cacao nibs.raw cacao powder, cacao nibs
Video
Notes
Vegan / Dairy Free / Egg Free / Wheat Free / Gluten Free / Soy Free / Refined Sugar Free
Recipe inspired by: ?? Verona, Italy
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
Nutrition
Calories: 935kcal | Carbohydrates: 49g | Protein: 17g | Fat: 80g | Saturated Fat: 44g | Sodium: 22mg | Fiber: 5g | Sugar: 25g | Net Carbohydrates: 44g
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