Cheat’s Chocolate Tiramisu

Cheat’s Chocolate Tiramisu

All the joy of a classic tiramisu, but with a healthier, high-protein and non-complicated twist: a soft chocolate oat base, silky vanilla tofu cream, espresso drizzle, and flakes of sea-salted chocolate. It’s indulgent, satisfying, and yes… you can have it for breakfast (or brunch, or just because). High in plant-based protein and made with some of my favourite Pana Organic products, this cheat's chocolate tiramisu hits that perfect balance of rich, creamy, chocolatey decadence and nourishing goodness.

Prep Time: 15 Minutes

Cook Time: 14 Minutes

Serves: 5

Ingredients:

Base:

• 1/2 cup oat flour
• 1/2 cup almond meal
• 1/2 cup soy milk, plus more if needed
• 1/4 cup vanilla protein powder
• 1/4 cup maple syrup
• 1 tbsp Pana Organic Cacao Powder
• 1 tsp organic vanilla extract
• 1 tsp baking powder
• 40g Pana Organic Tasmanian Sea Salt Chocolate, roughly chopped
• pinch of salt

Vanilla Cream:

• 1 and 1/2 vanilla coconut yoghurt
• 150g firm tofu
• 1/3 cup nut butter (peanut, almond or cashew)
• 1/4 cup maple syrup
• 1 tsp organic vanilla extract
• pinch of salt

Other:

• 2 shots of espresso
• 2 tsp Pana Organic Cacao Powder
• 1 tbsp shaved Tasmanian Sea Salt Chocolate

Preparations:

1. Preheat your oven to 175°C and line a square baking tin.


2. In a mixing bowl, combine the oat flour, almond meal, vanilla protein powder, cacao powder, baking powder, and a pinch of salt.


3. Add the soy milk, maple syrup, and vanilla extract, and stir until a thick dough forms. Add a little extra soy milk if needed. Fold in the roughly chopped Tasmanian Sea Salt Chocolate.


4. Press the mixture evenly into the prepared baking dish, smoothing the top. Bake for 10–14 minutes, or until just set. Allow the base to cool completely.


5. Add the vanilla coconut yoghurt, firm tofu, nut butter, maple syrup, vanilla extract, and a pinch of salt to a blender or food processor and blend until smooth and creamy. Alternatively, whisk (electric whisk will remove more lumps).


6. Brew espresso and let it cool slightly.


7. Slice the base into rectangles and fill the bottom of a container or loaf tin with half of them. Brush over half of the the espresso. Spread half of the vanilla cream evenly over the base. Repeat for the other half of the layers.


8. Refrigerate for 2 to 4 hours, or until set and chilled.


9. Dust the top of the cream layer with cacao powder and sprinkle over the shaved Tasmanian Sea Salt Chocolate. Slice and serve.

Watch the video: https://www.youtube.com/embed/HjD5hK7E6qE

Source URL: https://chloeevegan.com/recipe/cheats-chocolate-tiramisu/

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