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on February 26, 2013

February 26th, 2013 233

Here is our version of a vegan AND gluten free tiramisu.

Let me start by saying that this is a little bit labour intensive, but in my opinion – well worth it.  🙂

After you’ve made your ‘lady fingers’ (we made them a day ahead)  …

Dunk them in some ‘Level Ground’ fair trade decaf coffee and line them up along the bottom of a glass loaf pan.

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Cover them with a dusting of ‘Camino’ dark cocoa powder.


Place the following in a pot over low heat…

  • 1c of ‘So Delicious’ unsweetened coconut milk
  • 1/2c of ‘Level Ground’ decaf coffee (make it strong!)
  • 1/4c of coconut sugar
  • a generous splash of vanilla

Stir over the heat until the sugar has completely dissolved.

Remove from the heat and add in…

  • 1/2c of raw cashews
  • 1tbsp of chia seeds

Set aside and let it cool.

While the coffee/coconut milk mixture is cooling, open a can of ‘Native Forest’ coconut milk (place the can in the fridge the night before you make your dessert) and remove the ‘solid’ stuff.

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You should get about one cup of coconut cream.

Place it in a blender with 2-3 tablespoons more of the cooled decaf coffee and blend until combined.

Set aside in a separate bowl.

Once the coffee/coconut milk mixture has cooled (room temp is fine) place all of that in the blender and whiz away.

Pour almost all of the coffee/coconut milk mixture (I save a few tablespoons to dress the plate) over the ‘lady fingers’ followed by all of the coconut cream.

Give the tiramisu a generous dusting of ‘Camino’ cocoa powder, cover and place in the fridge for at least four hours.

Serve with a little espresso and great company!

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