While not really an Italian classic, this yummy dessert has come to be associated with Italian cuisine…right up there with pasta. My version is delish and lighter on the hips.
MAKES 8 SERVINGS
2 tablespoons unsweetened organic almond milk
2 tablespoons avocado oil
1/2 cup silken tofu
1 tablespoon pure vanilla extract
1 teaspoon chia seeds, soaked in 6 teaspoons water for 30 minutes
1/4 teaspoon sea salt
1/4 teaspoon baking soda
6 tablespoons coconut sugar
Preheat oven to 350o and lightly oil an 8×8 square pan. Set aside. In a medium mixing bowl, whisk together the first 5 ingredients. In a separate bowl, combine all remaining ingredients and stir very well. Pour wet into dry and stir until just evenly combined, then pour into the prepared pan. Bake 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Meanwhile, make the cream:
3/4 cup Suzanne’s Specialties Rice Mellow Creme
3/4 cup vegan cream cheese
1/2 teaspoon lemon juice
1/4 teaspoon pure vanilla extract
2 tablespoons coconut sugar
Blend all ingredients together until completely smooth. You will not use all of the cream in the Tiramisu, but it’s best to make a full batch for smooth blending… and you can always use the leftovers to frost another treat.
3 1/2 tablespoons brewed espresso
1 1/2 tablespoons rum or vanilla extract
Combine both ingredients in a small dish.
To assemble: Line a 9×5 loaf pan with plastic wrap. Cut the cake in half, placing one half in the bottom of the loaf pan. Brush with some of the espresso mixture, then smooth on a layer of cream. Place the other half of the cake on top, then cover with the rest of the espresso and another layer of cream. Refrigerate at least 2 hours before serving to let the espresso sink into the cake layers. Before serving, dust with cocoa powder and chocolate chips, if desired.