Vegan Tiramisu

Ingredients:

• 1 package ladyfingers (24-30 cookies)
• 1 cup brewed espresso or strong coffee, cooled
• 1/4 cup brandy (optional)
• 1 cup raw cashews, soaked in water for 2-4 hours
• 1/2 cup full-fat coconut milk
• 1/2 cup pure maple syrup
• 1/4 cup fresh lemon juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup unsweetened cocoa powder

Instructions:

1. Place the cooled espresso or coffee in a shallow dish. Add brandy (if using) and stir to combine.
2. Drain and rinse the soaked cashews. In a blender, combine the cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and sea salt. Blend until the mixture is smooth and creamy.
3. Arrange a layer of ladyfingers on the bottom of an 8×8 inch baking dish. Brush or spoon some of the espresso mixture over the ladyfingers to moisten them.
4. Spread half of the cashew cream mixture over the ladyfingers. Repeat with another layer of ladyfingers brushed with espresso mixture and the remaining cashew cream mixture.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
6. Before serving, sift the cocoa powder over the top of the tiramisu. Slice and serve.

This vegan tiramisu is a creamy and decadent dessert made with layers of ladyfingers soaked in coffee and brandy (optional), and a cashew cream mixture flavored with coconut milk, maple syrup, lemon juice, and vanilla extract. The tiramisu is topped with a dusting of cocoa powder for a final touch. This dessert is perfect for impressing guests, or simply treating yourself to something special. Enjoy!