This light and dreamy dessert is a tasty alternative to authentic Italian tiramisu. Not too sweet and made with cashew cream, it’s a contemporary version of an old favorite. This version does not include the espresso commonly found in tiramisu. Instead, it’s made with a coffee- and chocolate-flavored stout. Um, YES. It also gives the option of biscotti instead of ladyfingers, but if you’d prefer to stick more closely to tradition, there are plenty of vegan ladyfinger recipes online!
Soaking cashews in water draws out their phytic acid and enzyme inhibitors. This makes for creamier results and makes nuts easier to digest. Be sure to discard the cashew soaking liquid.
1 cup raw cashews
2 pitted Medjool dates
1/2 cup spring water
1 Tbsp coconut oil, softened
Seeds from vanilla bean
12 vegan ladyfinger cookies or plain-flavored biscotti
1/2 cup good quality coffee- and chocolate-flavored stout craft beer
1 oz vegan dark chocolate, grated
In bowl, place cashews and dates and cover with water. Set aside for 4 hours or refrigerate overnight to soak.
Drain well and place in high-speed blender along with spring water, coconut oil and vanilla bean seeds. Whirl at high speed for about 3 minutes, stopping occasionally to scrape down sides of bowl. Cream should be light and fluffy. Set aside.
In square baking dish, place ladyfingers or biscotti in single layer. Drizzle with stout. Do not let them sit for longer than 20 minutes, or they will fall apart.
Line up 4 single-serve (4 oz) glass dessert dishes. Break a soaked ladyfinger or biscotti in half and place halves side by side in bottom of each dessert dish. Spoon 2 Tbsp cashew cream on top of each and smooth out. Repeat layers and sprinkle tops with grated chocolate.
Cover each dish and refrigerate for at least 12 hours or overnight for contents to firm up and flavors to soak in.
Enjoy a little pick-me-up with a tumbler of stout or porter beer.