Tiramisu

Vegan Tiramisu Recipe
vegan, plant-based, refined sugar-free

Ingredients:

Sponge fingers:
1/3 cup Unsweetened applesauce
1/4 tsp Salt
1/2 cup Pure maple syrup or raw honey
1 tsp Pure vanilla extract
3 Tbsp Tapioca or cornstarch
1 cup Whole wheat flour
1/2 tsp Baking powder

Cream:
400 g Firm tofu, drained (1 block)
1/2 cup Raw cashews or almonds
Juice of two lemons
1 Tbsp Miso paste
1 tsp Pure vanilla extract
1/4 cup Pure maple syrup or raw honey

Additional Ingredients: 
1 cup Coffee, cooled to room temperature
Cocoa Powder for dusting top

Instructions:

Sponge fingers

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together all ingredients until well combined.
3. Place batter in an icing piping bag (or a ziplock bag with one corner cut).
4. Squeeze out approximately 1 inch wide x 3 inch long strips of batter on the lined baking sheet.
5. Bake for 10-15 minutes until the sponge fingers begin to brown.
6. Once baked, soak sponge fingers in the cooled coffee for a few minutes and place half in a single layer on a dessert dish. If the dish is small, you can divide the sponge fingers into thirds for the layers. 
7. Prepare the cream.

Cream

1. Add all ingredients to a blender and blend until smooth.
2. Pour 1/2 of the cream over the layer of sponge fingers.
3. Add a second layer of sponger fingers and top with the rest of the cream.
4. Depending on the size of your dessert dish, you may need to adjust the amount of layers.
5. Let tiramisu set in the refrigerator for at least a few hours or overnight.
6. Dust with the cocoa powder just before serving.