Dairy-free dark chocolate or cocoa powder to serve.
Instructions
To make the coffee syrup for both recipes
To make the coffee syrup, combine 1 cup of freshly brewed coffee and ⅓ 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 "nice" tiramisu
To make the chocolate avocado mousse add the avocados, cocoa, maple syrup (2 ½ tbs) and olive oil to a blender and blend until smooth.
To make vanilla coconut yoghurt mix vanilla extract and natural coconut yoghurt in a small bowl until combined.
To assemble the "nice" tiramisu spoon a layer of the avocado mousse in to each glass or jar.
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. Follow with more mousse and continue the layers until you reach the rim of the glass. To finish spoon the vanilla yoghurt on top to serve.
Dust each tiramisu with cocoa or cacao and set in the fridge for 30 minutes before serving.
To make the "naughty" tiramisu
To make the cashew cream (naughty) combine the cashews, vanilla, soy milk, coffee (2 tsp) and maple syrup (⅓ cup) in a blender and blitz until smooth.
Spoon a layer of the cashew cream on the bottom of each glass or jar.
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. Follow with more mousse and continue the layers until you reach the rim of the glass.
Sprinkle the tiramisu dark chocolate shards and put in the fridge for 30 minutes.
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Notes
The Nutritional Breakdown is for the "Nice" Vegan Brownie Tiramisu recipe. The "naughty" version is 499 cal per serve. This is a rich dessert so I have kept the serving sizes small.
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