TIRAMISU MINIS 🍰☕🍰

Hello My Dearest Foodies,

The inspiration to make this untraditional TIRAMISU came from the MOCHA OMBRE I made for Valentine’s Day. It is actually almost the same, with couple of tiny adjustments to make the taste closer to the traditional version that I used to love so much.

Although, it’s been a very long time since I ate Tiramisu, I do believe that I got the taste very close. Well, I am going to ask my daughter for a second option, but I am quite confident that she will confirm it, lol. However, if any one of you, my Dear Foodies will make it, I would be really curious to know what you think.

TIRAMISU MINIS
Healthy Remake of Tiramisu
Vegan – Gluten Free
Author: Lena’s Vegan Living

INGREDIENTS for 4

BOTTOM LATER
• Quinoa 1 cup (follow the cooking instructions on the package)
• Almond flour 1 cup
• Dates 1 cup (pitted and soaked for 15min)
• Virgin coconut oil ¼ cup (melted above steam)
• Espresso (40 mil, cold))
• Rum extract 1 tbs
• Mini spring cake forms 4 (4”)

PROCESS
• In a food process start blending the dates by pressing pulse few times.
• Scrape the sides and blend on full speed until smooth.
• Add the rest of the ingredients and continue blending by pressing pulse.
• Scrape the sides and blend on full speed until smooth.
• Transfer the mixture into a bowl, couple with lid or plastic and place it into a refrigerator for couple hours.
• When ready, divide the mixture into 4 equal parts.
• Roll each part in your palms and place it at the bottom your cake form.
• Press down with your fingers until you get flat surface.
• Place it back into a refrigerator.

1st CREAMY LAYER
• Raw cashews 1 cup (soaked for 6 hours and rinsed)
• Fat coconut cream 1 cup (canned)
• Maple syrup ½ cup
• Cacao 1tbs
• Espresso (40 ml, cold)
• Rum extract 1 tbs

PROCESS
• In a food process start blending 1 cup of cashews by pressing pulse button few times.
• Scrape the sides, add rest of the ingredients and blend until smooth.
• Now you may fill 1/3 of cake each form.
• When ready, place them into freezer for at least 4 hours.

TOP CREAMY LAYER
• Coconut cream 4 cups (canned)
• Maple syrup ½ cup
• Rum extract 1tbs
• Raw cacao to garnish
• Good quality semi sweet dark chocolate to garnish (optional)

PROCESS
• In a bowl, whisk the coconut cream with maple syrup and rum extract.
• Now you may apply the cream on top of your cakes and place them into freezer for at least 2 hours.
• Before you ready to serve, transfer them to refrigerator for at least one hour.
• Be careful while removing them from the cake form.
• Sprinkle with cacao and garnish with chocolate before serving.

Note: This dessert must be stored in a refrigerator.

BON APPETIT THANK YOU FOR VISITING 🍒 🍌🍑🌿🍍🍓🍇
MORE RECIPES AVAILABLE AT Lena's Vegan Living Blog