• 2 cups Flour
  • 1/4 cup + 2 tablespoons Cocoa Powder
  • 1 tablespoon Baking Powder
  • 1 cup + 1/2 teaspoon Sugar
  • 1/3 cup Oil
  • 1 cup Soy Milk
  • 2 teaspoons Vanilla
  • 1 pound Vegan Cream Cheese
  • 1/2 cup Soy Creamer – plain
  • 1/2 cup Powdered Sugar, sifted
  • 1 cup Brewed Espresso
  • 1/3 cup Amaretto
  • 1/2 cup Vegan Chocolate Chips, melted

Vegan Chocolate Tiramisu

 

 

 

Method:

Preheat oven to 350*. Line 8×8-baking pan with parchment paper and spray with vegan baking oil. Sift together flour, 2 tablespoons cocoa powder and baking powder. Stir in 1 cup sugar, oil, soy milk and 1 teaspoon vanilla until smooth. Pour into prepared baking pan and cook until toothpick comes out clean and cake bounces back when lightly touched, 30 minutes. Cool for 10 minutes on rack. Remove from pan and cool completely. Once cooled, cut cake in half and then into 1” bars. Set aside. With an electric mixer, cream together cream cheese, 1 teaspoon vanilla, soy creamer and powdered sugar.  Cover and refrigerate. Melt chocolate chips and let cool slightly. Set aside.Whisk together espresso, amaretto & 1/2 teaspoon sugar until blended. Dip one cookie at a time into the espresso and arrange in a single layer side by side covering the bottom of an 8×8 glass baking dish. Drizzle half the melted chocolate over the cookies. Spoon 3/4 cup of the cream cheese mixture over the chocolate in an even layer. Repeat dipping cookies into espresso and arrange a single layer side by side, drizzle with remaining chocolate and top with another 3/4 cup cream cheese mixture. Wrap with plastic wrap and refrigerate for 4 hours. Remove plastic and sift cocoa powder over top of the tiramisu. Slice and serve. Mangia!

 

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