Tiramsu

Whole-Food, Plant-Based Tiramisu

Yes! You read that right! This sweet and decadent tiramisu is made with a secret ingredient, which makes it 100% whole-food and plant-based. You can take it up further using a coffee substitute like matcha tea, dandelion tea, or strong-steeped black tea. Play with the flavors and enjoy this whole-food, plant-based tiramisu as a dessert or a sweet anytime treat! 

As an Amazon Associate and member of other affiliate programs, I may earn from qualifying purchases.

Source: 30 Minute Whole-Food, Plant-Based Cookbook

The Secret Ingredient

Tiramisu is traditionally made with super sweet ladyfingers or cake pieces, neither of which are part of a plant-based diet. Enter our secret ingredient – whole-grain bread. I soaked it in maple-sweetened coffee and paired it with a sweet and thick cashew cream.

Plant-Based Sweets and Desserts

My philosophy on sweets, treats, and desserts when following a plant-based or whole-food, plant-based way of eating is to add them in occasionally. This lifestyle should not feel restrictive, but you should create daily habits that align with your goals.

I am not eating whole foods, but plant-based food for disease management. I am eating whole-food, plant-based for weight loss, weight management, overall wellness, and energy, so I create and stick with daily habits that align with those goals.

Plant-Based Tiramisu

Whole-Food, Plant-Based Tiramisu

Whole-Food, Plant-Based Tiramisu

Yield: 6 to 8

Ingredients

  • -9 whole-grain bread slices, crusts removed
  • -1/2 cup brewed strong coffee or espresso, chilled
  • -2 tablespoons pure maple syrup, divided 1/8 teaspoon almond extract
  • -1 cup raw cashews (I like Foods Alive)
  • -1/2 cup unsweetened plant- milk
  • -1/4 cup pitted dates
  • -1 tablespoon lemon juice
  • -Cocoa powder, for dusting

Instructions

    1. Line a baking sheet with parchment paper.
    2. Arrange the bread in a single layer on the prepared baking sheet.
    3. Transfer the baking sheet to a cold oven, and heat to 350°F.
    4. When the oven reaches temperature, flip the bread over, and toast for another 5 to 7 minutes. Remove from the oven.
    5. Meanwhile, in a shallow bowl, mix together the coffee,
    1 tablespoon of maple syrup, and the almond extract.
    6. To make the cashew cream, in a high-efficiency blender, combine the cashews, soy milk, dates, remaining 1 tablespoon of maple syrup, and the lemon juice. Pro- cess until smooth.
    7. Once cool enough to handle, dip the toasted bread in the coffee mixture.
    8. Layer the bread followed by half of the cashew cream in an 8-by-8-inch glass baking dish.
    Repeat with a second layer. Cover, and refrigerate until ready to serve.
    9. Slice the tiramisu, and sift cocoa powder on top.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 169mgCarbohydrates: 28gFiber: 3gSugar: 9gProtein: 8g
© veginspired

Prefer to Watch The Video?

30-Minute Whole-Food, Plant-Based Cookbook

This recipe is just one of over 100 30-minute recipes in my 30-Minute Whole-Food, Plant-Based Cookbook! If you want to quickly get tasty plant-based recipes on your dinner table in under 30 minutes, this book is for you!

Order it from Amazon or wherever books are sold!