Tiramisu is traditionally made with mascarpone, sponge cake ladyfingers, coffee, and alcohol. Of course, you can make a vegan version of the traditional Italian dessert but this recipe has some serious flavor changes! Not only have the dairy products been vastly improved with whole foods like cashews and coconut cream, but the strong coffee flavors have been replaced with Christmassy gingerbread spices and the raw "ladyfinger" layers have been soaked in fragrant chai tea.
Gingerbread Tiramisu [Vegan, Gluten-Free, Raw]
To Make the Gingerbread Sponge:
- 1 cup almonds
- 1/2 cup gluten-free oats
- 1 tablespoon flaxseed
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon each of ground cloves, ground nutmeg, and sea salt
To Make the Chai Soaking Syrup:
- 2 chai tea bags or 2 tablespoons chai leaves
- 3/4 cup boiling water
- 2 inches of ginger sliced
To Make the Cashew Cream:
- 2 cups cashews, soaked overnight or at least 30 minutes in very hot water
- 1/2 cup coconut cream, from the top of an unshaken coconut milk can
- 1/2 cup non-dairy milk
- 1/8 cup cacao butter, melted
- 1 tablespoon almond butter
- 5 tablespoons coconut sugar
- 1 1/2 teaspoon blackstrap molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ginger
- 1/4 teaspoon sea salt
- juice of one lemon
To Serve (optional):
- 1/2 cup coconut whipped cream
- cacao powder to dust
- First, pour boiling water into a mug, add the tea bags or leaves through a strainer, and set aside to steep.
- Blend all the gingerbread sponge ingredients in a high-speed blender until a fine crumb. Set aside in a bowl.
- Press 2 tablespoons of the gingerbread crumb into the base of three large ramekins or six small ones to form the base.
- Pour 2 teaspoons of the chai soaking syrup over each gingerbread base.
- Pour about 1/8 cup of the cashew cream on top of each base and place in the freezer for about 10 minutes for the cream to set.
- Repeat the steps until the mixtures have been used up. Try not to press the gingerbread biscuit between each layer. Instead, sprinkle and press lightly.
- Return to the fridge/freezer to set again and put your coconut whipped cream into a piping bag.
- Once the layer has set slightly, carefully pipe small peaks onto the top of each tiramisu and dust with a sprinkle of cacao.
- Return to the refrigerator and let set for at least an hour before eating.
Good for up to five days in the refrigerator.