I must admit that in my pre-vegan days, Tiramisu was one of my favorite desserts! I loved it, and there was a bit of sadness when I realized I might never taste it again, after becoming vegan. Until last week, when I got an amazing recipe from a fellow Israeli chef who had to have this wonderful treat despite the fact that he is vegan now
I had to change the ingredients a bit, to mach the North American market, and I also added an extra layer of biscuits (I know, I’m baddddd…..). Just a little bit more indulgence… what’s wrong with it?? Once in a blue moon
This recipe comes with a warning: It’s not the healthiest thing in the world… yes, it’s not crapy as most commercial desserts are. Most of it is home made, good stuff. But there are some commercial biscuits, and the amount of fat and sugar (relax – just maple syrup! still very sugary though) is sky rocketing.
So if you are ready to enjoy (Oh yea baby!), this is the recipe for you:
What you need:
* 2 cans of coconut cream (or 3.5 cups)
* 10 flat spoons of corn starch
* 5 tbs cocoa powder (plus some more to sprinkle on the last layer)
* 12 spoons maple syrup
* 2 tbs vanilla extract (the real thing please!)
* About 2 packs of tea biscuits
* 1/4 cup almonds or coconut milk
* Pecans for garnish
What to do:
* Make the third layer: in a pot, mix 1 can of coconut cream with 5 flat spoons of corn starch, 5 tbs cocoa powder, 2 tbs vanilla extract and 6 spoons of maple syrup on a low heat until it’s thickens a bit. Let cool.
* Spread half of the mix on the biscuits layer. Add more biscuits that were dipped in the almonds or coconut milk, and then spread the other half.
* Leave the Tiramisu in the fridge. Before serving sprinkle some cocoa powder as the final layer. Garnish with pecans on top.
Special thanks to Chef Avi-Jan Levi for the great Idea!