Vegan tiramisu with gingerbread and brownies. The recipe is plant-based, gluten-free, refined sugar-free, low in fat, relatively healthy, and can be made nut-free. Great Christmas dessert which is easy to make
Start making the gingerbread (and brownies) first. For the gingerbread, transfer all dry ingredients to a bowl and whisk together the wet ingredients in a different bowl
Pour the wet ingredients into the dry ingredients and whisk until combined
Pour the batter into a muffin mold (or any other cake mold - it actually doesn't matter) and bake in the oven at 375 degrees F (190 degrees C) for about 25-35 minutes or until a toothpick comes out clean (the time depends on the mold you use)
To make the cream blend all ingredients together in your high-speed blender or food processor. If your tofu isn't firm, you will need to use less coconut milk
For the chocolate sauce, simply mix all ingredients in a small bowl with a whisk. If the sauce is too thick, add more maple syrup, if it's too thin add more cocoa powder
Assemble the tiramisu in glass jars like pictured above in the blog post. Enjoy!
PS: You might end up with some gingerbread and brownie leftovers which isn't a bad thing after all!