Vegan Tiramisu with Pecan Base
Ingredients
Base
- 1 cup pecans
- 6 dates
- 1/4 tsp decaf instant coffee
- 1 tsp vanilla
Filling
- 1 3/4 cup cashews (not soaked)
- 1/4 tsp decaf instant coffee
- 1 cup of soy milk
- 1/3 cup maple syrup
- 1/3 cup melted cacao butter or coconut oil
- 1 tsp vanilla
- pinch of sea salt
- cacao powder for dusting
- coffee beans for decorating
Preparation
Add pecans to the food processor and process until ground.
Add the rest of the crust ingredients and process again.
Divide the base between small jars and press with fingers to cover the bottom.
Combine all of the filling ingredients in a high-speed blender and blend until smooth.
Pour filling on top of the crust for each jar.
Dust with cacao powder and add coffee beans.
Refrigerate for 6 hours or overnight to set.
