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Decadent Vegan Tiramisu Two Ways

These Decadent Chocolate Brownie Tiramisu Two Ways bring sweet cravings to heal whether you are feeling naughty or nice. Both vegan. Both delicious.
Calories 0

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.