Gluten-free, vegan tiramisu
This gluten-free, vegan tiramisu is a no-bake dessert that I’m pretty sure it will become one of the most prepared dessert recipes at your home.
- 12 slices Little Northern Bakehouse Millet and Chia
- 1 cup water
- 3 tablespoons espresso instant coffee
- 3 tablespoons sugar
- 1 cup raw cashews soaked for 20 min in hot water
- 2 teaspoons vanilla
- 1 teaspoon apple cider vinegar
- 2 tablespoons sugar
- ⅔ cup water
- Cocoa powder
- Dark chocolate for shaving
Start by soaking the raw cashews in hot water.
Dissolve the espresso instant coffee and sugar in the cup of water over the stove on low heat. Set aside when done and let it cool.
Drain the cashews and blend in a high-speed blender with the vanilla, apple cider, sugar, and water. Blend until creamy.
To prepare the bread, cut the edges, and then cut each slice into 9 equal pieces.
To assemble the tiramisu divide the cubed slices of bread into 6 small mugs, evenly drizzle about three tablespoons of the coffee mix in each cup, top with two to three heaping tablespoons of the cashew cream. Sprinkle with cocoa and shaved dark chocolate.
Note: This tiramisu recipe tastes best chilled for a couple of hours or overnight.
Calories: 348kcal | Carbohydrates: 47g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 237mg | Potassium: 142mg | Fiber: 2g | Sugar: 16g | Vitamin A: 151IU | Calcium: 84mg | Iron: 2mg