Gluten-free and vegan tiramisu
Ingredients
For the crust
- 100 g gluten-free oats or walnuts (or a mix of both)
- 200 g dates
- 1/2 tsp instant coffee
- 1/4 tsp sea salt
For the filling
- 150 g cashews
- 45 g desiccated coconut
- 80 ml (2 3/4fl oz) maple syrup
- 185 ml (3fl oz) full-fat coconut milk
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp instant coffee granules
- optional: 2 tbsp coffee liqueur, like Kahlua (if not using, replace with an additional 1/4 tsp of instant coffee granules)
- 1/4 sea salt
For the topping
- cocoa powder, for dusting
- 2 tbsp cacao nibs
- sprinkles, to decorate
Instructions
For the crust
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In a food processor, grind the walnuts or oats, salt and coffee until it resembles a coarse flour. Add the dates and process until smooth and the mixture forms a ball. You may need to add 1-2 tsp water to help the mixture blend easier.
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Line a 23cm (9in) springform cake tin or loaf tin with parchment paper. Press the crust into the bottom of the tin and press down evenly for a smooth layer. Place in the freezer until the filling is ready.
For the filling
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Soak 75g (23⁄4oz) cashews and the coconut in boiling hot water for 20 minutes. Drain the water and add the cashews and coconuts to a blender.
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Add the remaining filling ingredients to the blender and blend until completely smooth. Taste and adjust the flavours as desired.
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Pour the filling on top of the frozen crust. Place back in the freezer for 4 hours or overnight.
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Dust with cocoa powder and sprinkle with cacao nibs or sprinkles before serving.
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Serve frozen or slightly softened from the fridge.