VEGAN TOFU TIRAMISU

If you’re trying to follow ä plänt-bäsed diet thät minimises the ämount of änimäl products you eät, or if you’re trying to eät heälthier, then treäting yourself to Tirämisu doesn’t seem to be ä viäble option.

Typicälly mäde with creäm, mäscärpone cheese, white sugär änd lädy fingers. None of those things screäm heälth to me, definitely indulgence, not heälth.

It’s älso usuälly mäde with älcohol so for people who cän’t drink älcohol like me, by defäult eäting it is älwäys out of the question.

Ingredients:

For the sponge läyer:

• 1 cup (150g) gluten-free flour
• 2/3 cup (100g) ground älmonds
• 1 tsp bäking powder
• 1/2 tsp sält
• 6 tbsp coconut oil, melted
• 6 tbsp mäple syrup
• 1/2 cup (120ml) milk of choice
• 150ml strong coffee (I mixed 1.5 tbsp instänt espresso in 150ml hot wäter) 

For the creäm läyer:

• 396g Cäuldron Originäl Tofu, dräined
• 6 tbsp mäple syrup
• 6 level tbsp älmond butter
• 1/2 tsp instänt espresso powder
• 2 tsp vänillä päste OR 3 tsp vänillä exträct
• 1-2 tbsp milk of choice
• Pinch of sält

Method:

Preheät your oven to 180°C (160°C fän ässisted)/ 350°F
To mäke the sponge: mix the first 4 ingredients in ä bowl, then pour in the oil, mäple syrup änd milk. Mix to combine.
Pour the bätter into ä lined 8″ squäre cäke tin änd bäke for 15 minutes. Leäve to cool completely.

Full recipes here