Easy gluten free and vegan Tiramisu

Vegan Tiramisu is the best dessert to bring to friends to surprise them how a plant based way of living can be indulging and joyful, without deprivation.

Often tiramisu contains sugar, dairy and gluten and for people with digestive issues and autoimmune problems it can lead to bloating and inflammation.

In my coachings, I find it very important to inspire a real lifestyle change instead of a diet.
Finding healthy alternatives for common treats and dishes is one of the first steps on a health journey.

INDULGING & SIMPLE RECIPE : GLUTEN FREE VEGAN TIRAMISU

INGREDIENTS

300 g silken tofu

150 g (½ cup) coconut cream from the top of a can of coconut milk

4 tbsp coconut sugar

1 tbsp maple syrup

200 g (7 oz) gluten free tiramisu biscuits (example: Schär)

250 ml (1 cup) coffee very strong

vanilla extract

cocoa powder

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INSTRUCTIONS

Brew the coffee.

For the creamy layer

Briefly drain the silken tofu, and put it in a bowl.

Scoop off the creamy, fatty part from the top of a can of coconut milk. Add the creamy layer to the silken tofu.

Add the coconut sugar, maple syrup and vanilla and blend until completely smooth. It works best with a hand held immersion blender.

Cover the bottom of your tiramisu dish in biscuits soaked in coffee.

Cover the biscuits with a layer of the creamy mix.

Add more layers of coffee soaked biscuits and cream, finishing with a layer of cream.

Sprinkle on cocoa powder.

Refrigerate for at least 1 hour to let the tiramisu flavours develop a little. For best results, I suggest leaving it in the fridge for at least 4 hours.