Recipe

Ingredients:

• 1 coconut milk tin
• 150g cashews
• 10g erithol or any other sweetener
• slice whole wheat bread
• 2 tbsp instant coffee
• 200ml water or plant milk
• cocoa powder a.s.

Optional:

• 1 tbsp coffee liquer

Directions:

The night before:

Put the coconut milk in the fridge and soak the cashews in water.

The following day:

The coconut cream should be separated from the coconut water in the tin. With a spoon, move the coconut cream to a bowl, add the erithol and whip it with an electric mixer. Transfer the bowl to the fridge and in a blender process the coconut water with the cashew. You should get a smooth cream. Combine it with the coconut cream. 

In a bowl dissolve the instant coffee in the water. Add the coffee liqueur if using.

Assemble the tiramisù in a baking dish or in glasses if you want to make single servings. Create the layers alternating bread dipped in coffee, the cream  and cocoa powder. Cover the tiramisù and let it rest in the fridge for a few hours, better overnight. Before serving, give another dusting of cocoa powder. Enjoy!

Note: if it’s a hot day, I suggest putting the tiramisù in freezer for 15 to 30 minutes before serving!