Vegan Tiramisu with Strawberries

• Prep Time: 20 minutes
• Setting Time: 1-2h
• Servings: 2
• Requires: Blender, mixing bowl, spoon, chopping board

Strawberry sauce:

• 8 strawberries
• 1 teaspoon of chia seeds
• 1 teaspoon maple syrup
• A drop of vanilla paste

Almond base:

• 50g whole almonds
• 6 pitted dates
• Pinch of salt
• Pinch of cinnamon
• A teaspoon of coconut sugar
• A teaspoon of coconut oil

Cashew cream:

• 150g of cashew nuts
• 200ml thick coconut milk tinned
• 20ml maple syrup
• 50ml coconut oil
• A drop of vanilla paste
• Pinch of cinnamon

• For the strawberry sauce

  • Blend strawberries leaving a little textured
  • Mix in a bowl with the other ingredients and leave to stand for at least 15mins for the chai seeds to absorb the water from the strawberries

• For the almond base:

  • Blend all of the ingredients in a food processor until they start to come together. Don’t over blend it you still want abit of crunch and chunks left from the almonds.

• For the cashew cream:

  • Soak the cashew nuts for 30 mins in warm water
  • Blend all of the ingredients until super smooth
  • Set half of the mix aside and then blend the other half with 4 fresh strawberries

• To assemble the tiramisu

  • Get two cups of glasses
  • Put the almond base into the bottom filling about an 8th of the glasses
  • Then pour the first cashew mix into the glasses (the one without the strawberries in)
  • Places the glasses into the freezer to firm up for 15 minutes
  • Add a large tablespoon of strawberry sauce as the next layer
  • Pour in the strawberry cashew cream layer up to just below the top of the glass.
  • Sprinkle the top with a bit of the almond and date base mix if you have any leftover
  • Sprinkle on cacao powder and garnish as you like with berries and the strawberry sauce
  • Place in the freezer to set fully for one-two hours

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