The Vegan Tiramisu is a very indulgent dessert, made with cookies and a vegan cream based on silken tofu and coconut milk. Therefore, a dessert without eggs, milk, or any type of animal derivative. Sweetened with agave syrup and flavored with turmeric powder. It can also be made in a gluten-free version using permitted ingredients.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6 People
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5.3 oz silken tofu
- 1 tsp agar agar
- 1 pinch turmeric powder (optional)
- 3.5 oz agave syrup
- 3.4 fl oz coconut (liquid part)
- 1.25 cups coconut milk (only the creamy part)
- cookies (vegan)
- unsweetened cocoa powder
- coffee
Tools
- 1 Bowl
- 1 Blender
- 1 Saucepan
- 4 Cups
Steps
To separate the coconut cream from the liquid, place the can in the fridge overnight.
The next day, separate the two ingredients.
Bring the coconut water to a boil with the agar agar for one minute.
Then pour the liquid into the blender jar, add the tofu, agave syrup, and the coconut milk cream.
Blend and strain to make it smoother.
Let the cream cool in the fridge for an hour.Dip the cookies in coffee and place them in cups or a baking dish.
Pour half of the cream, make another layer of cookies, and finish with the cream.
Sprinkle with cocoa and chill in the fridge for at least 2 hours.
WARNING: consult the Italian Celiac Association’s handbook and read the ingredients carefully, to ensure no gluten contamination
Tips
It can be frozen and served as a semifreddo.
It keeps in the freezer for 3 months and in the refrigerator for 4 days.
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