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.
Beeramisu
Ingredients
- 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
Nutrition
Per serving:
- calories412
- protein10g
- fat23g
- carbs48g
- sugar16g
- fiber3g
- sodium58mg
Directions
01
In bowl, place cashews and dates and cover with water. Set aside for 4 hours or refrigerate overnight to soak.
02
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.
03
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.
04
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.
05
Cover each dish and refrigerate for at least 12 hours or overnight for contents to firm up and flavors to soak in.
06
Enjoy a little pick-me-up with a tumbler of stout or porter beer.
READ THIS NEXT
SEE MORE »
Fennel, Apple, and Radicchio Slaw
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Farro, Lentil, and Vegetable Soup
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.