Using my recipe for Slightly Salty Chocolate Brownies as a base, these Decadent Chocolate Brownie Tiramisu Two Ways brings sweet cravings to heel whether you are feeling naughty or nice. With traditional coffee and chocolate flavours, these puddings are a new take on an old favourite.
I intended to post a healthy noodle dish today but the tummy wants what the tummy wants and this tummy wants chocolate. I think my tummy and the Elf’s tummy are in sync because she was as enthusiastic in her quality assurance role as I have ever seen her. The Husband made the brownie making this recipe a true family collaboration.
I created this decadent chocolate brownie tiramisu two ways for two reasons. Firstly, so the Elf could partake in this chocolatey dessert too – we simply omit the coffee leaving the chocolate avocado mousse and chocolate brownie – and secondly so that we can indulge even when we are trying to be healthy. Two versions with two agendas.
The “naughty” tiramisu recipe most closely resembles the traditional version with creamy coffee infused cashew cream, sweet espresso syrup laced with Kahlua and topped with shaved dark chocolate. Can I hear an Amen to the gods of chocolate and all things decadent.
The second version, while tasting wicked is reasonably prim. Again using my slightly salty chocolate brownie recipe (complete with hidden pumpkin and banana) and an avocado mousse for added chocolate, this version uses a straight coffee syrup (minus the booze) for a clean yet decadent treat. Clean yes, boring? Never.
Whether you’re feeling in the mood for an over the top decadence or simply a little G-rated sweetness, I have the tiramisu for you. For the devilish; chocolate brownie, creamy cashew cream, Kahlua coffee syrup and shaved chocolate. Do-gooders? Chocolate brownie, chocolate avocado mousse, coffee syrup straight up and vanilla coconut yoghurt.
They say necessity is the mother of invention and this Mother needed a treat. Enjoy. x
[social_warfare]
Decadent Vegan Tiramisu Two Ways
Ingredients
Nice
- 300 grams Slighty Salty Chocolate Brownie or any brownie
- 2 ripe avocados
- 2 1/2 tablespoon 50 ml maple syrup
- 4 - 5 tablespoon around 80 - 100ml cacao or cocoa
- 2 teaspoon olive oil
- 3/4 cup coconut yoghurt
- 1 cup freshly brewed espresso 250ml
- 1/3 cup 60ml maple syrup
- 1 tsp 5ml vanilla extract for vanilla coconut yoghurt
- Dairy-free dark chocolate or cocoa powder to serve.Naughty
- 300 grams Slighty Salty Chocolate Brownie or any brownie
- 2 cups 500ml raw cashews
- 1/3 cup maple syrup
- 2 teaspoon 10ml espresso
- 1 1/2 7.5ml teaspoon vanilla extract
- 1/4 - 1/2 cup soy as needed to blend
- 1 cup freshly brewed espresso 250ml
- 1/3 cup 60ml maple syrup
- 3 tablespoon 45ml Kahlua (optional)
- Dairy-free dark chocolate or cocoa powder to serve.
Instructions
- To make the coffee syrup, combine 1 cup of freshly brewed coffee and 1/3 cup of maple syrup in a small saucepan and bring to a boil. Reduce heat and simmer for 4 minutes or until the syrup begins to thicken. Take off the heat to cool and continue to thicken. If making the "naughty" version of tiramisu, add Kahlua.
- To make the cashew cream (naughty) combine the cashews, vanilla, soy milk, coffee (2 tsp) and maple syrup (1/3 cup) in a blender and blitz until smooth.
- To make the chocolate avocado mousse (nice) blend (in a blender or processor) the avocados, cocoa, maple syrup (2 1/2 tbs) and olive oil until smooth.
- To make vanilla coconut yoghurt (nice), mix vanilla extract and natural coconut yoghurt in a small bowl until combined.
- Depending on which recipe version you are creating, assemble the dessert in layers using either the chocolate avocado mousse or the cashew cream. Break the brownie in to large crumbs and chunks and place a layer in each glass.
- Spoon one or two tablespoons of coffee syrup over the brownie.
- Add a layer of either mousse or cashew cream on top of the brownie.
- Add more brownie and more coffee syrup.
- For the "naughty" version continue to build to the top of the glass, sprinkle with dark chocolate shards and put in the fridge for 30 minutes.
- For the "nice" version, add a dollop of mousse to the brownie layer followed by a good dollop of vanilla coconut yoghurt. Dust with cocoa or cacao and set in the fridge for 30 minutes.
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-mia3-2.cdninstagram.com/vp/855595f9d6450edef85083e895962529/5D3297E8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-mia3-2.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
Wow-wee! These look and sound A M A Z I N G. And I love your brownie recipe too 🙂
Thank Lis! The naughty one is ridiculous – I ate way too much. I hope you are great x