Vegan cashew mocha tiramisu with date caramel

A high-protein tiramisu with no refined sugar to add to your desserts. Vegan, ready in a quick 20 minutes and made from silken tofu, cashew butter and firm dates. Layered straight into the glass.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 523 kcal per serving
• Protein: 27 g
• Fat: 22 g
• Carbs: 58 g

Ingredients

• 300g silken tofu
• 4 tbsp cashew butter
• 80g dates
• 50ml espresso
• 4 tbsp rolled oats
• 2 tbsp soya protein isolate
• 2 tsp cocoa powder
• 1 pinch of sea salt

Method

You’ll need: stick blender · mixing bowl

1. Blend the silken tofu with the cashew butter and soya protein isolate into a smooth cream.
2. Stone the dates and blend them with the pinch of sea salt and a little water into a creamy caramel.
3. Mix the oats with the freshly brewed espresso in a small bowl.
4. Layer the soaked oats, date caramel and tofu cream alternately in two glasses.
5. Dust the top layer generously with cocoa powder.
6. Chill the glasses for a few minutes and serve the tiramisu straight from the fridge.

Good to know

This dessert proves that a fully plant-based treat doesn't have to compromise. With its soft texture and rich coffee flavour, it satisfies your sweet tooth in style.

Swaps

Cashew butter → almond butter (nuttier flavour). Rolled oats → buckwheat flakes (gluten-free). Espresso → decaf coffee (better for the evening).

Cooking tips

For an even firmer texture, leave the glasses to set in the fridge overnight.

Storage

Covered, the tiramisu keeps fresh in the fridge for up to two days.

Allergens

Contains tree nuts and soya; oats contain gluten unless certified gluten-free. Not for children (espresso). Contains: gluten (oats).

Frequently asked questions

How long does cashew mocha tiramisu keep in the fridge?

Covered, the tiramisu keeps fresh in the fridge for up to two days.

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