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Vegan Tiramisu Parfaits

Vegan Tiramisu Parfaits
Rating Love5
Yields1 ServingDifficultyIntermediatePrep Time40 minsCook Time20 mins
CategoryCuisine, , Cooking Method,
Base
 1 cup flour (gluten-free, if desired)
 1/2 cup almond meal
 1/2 cup almond milk
 2 scoops Vanilla KOS Protein
 1/4 cup coconut sugar
 1/4 cup coconut oil
 2 tbsp apple sauce
 1 tbsp apple cider vinegar or lemon juice
 1/2 tsp vanilla extract
 1/2 tsp baking powder
 1/4 tsp baking soda
Coffee Cream
 3/4 cup strong coffee, cold leave ¼ cup aside for sponge soaking later
 1 ½ cup cashews soaked for >2 hrs
 1/4 cup maple syrup
 1/4 cup kahlua
 2 tsp coconut oil
Coconut Cream
 3 cans coconut creamtake out the liquid at the bottom
 1/4 cup coconut milk from one of the cans of coconut cream
 2 tbsp maple syrup
 1/2 tsp vanilla extract
 KOS Organic Cacao Powder for sprinkling
1

To make the base, preheat oven to 350 F and line a baking tray with parchment paper.

2

In two bowls, mix the dry ingredients and wet ingredients together separately.

3

Slowly add the wet ingredients into the dry ingredients and whisk until well combined.

4

Pour into baking tray and bake for 15-20 minutes. Set aside to cool.

5

For the coffee cream, put all ingredients in a blender and blend until smooth. Set aside in the fridge.

6

For the coconut cream, put all ingredients in a blender and blend on low until smooth and fluffy.
Be careful not to over-blend as you'll lose fluffiness! You may need to stop in between to scrape sides.

7

For layering, make sure that the base is cool before starting. To layer, cut out sponge to the size of the single-serving jar or container. Slice that circle in half for your two layer thickness for one serving.

8

Place the sponge in the bottom of the jar and using a spoon, pour two spoonfuls of coffee into the jar.

9

Add a layer of the coffee cream, then coconut cream and sprinkle a generous amount of cacao powder. Repeat the process for each jar. Top with coconut chips if desired.

10

Store in refridgerator and enjoy!

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Ingredients

Base
 1 cup flour (gluten-free, if desired)
 1/2 cup almond meal
 1/2 cup almond milk
 2 scoops Vanilla KOS Protein
 1/4 cup coconut sugar
 1/4 cup coconut oil
 2 tbsp apple sauce
 1 tbsp apple cider vinegar or lemon juice
 1/2 tsp vanilla extract
 1/2 tsp baking powder
 1/4 tsp baking soda
Coffee Cream
 3/4 cup strong coffee, cold leave ¼ cup aside for sponge soaking later
 1 ½ cup cashews soaked for >2 hrs
 1/4 cup maple syrup
 1/4 cup kahlua
 2 tsp coconut oil
Coconut Cream
 3 cans coconut creamtake out the liquid at the bottom
 1/4 cup coconut milk from one of the cans of coconut cream
 2 tbsp maple syrup
 1/2 tsp vanilla extract
 KOS Organic Cacao Powder for sprinkling

Directions

1

To make the base, preheat oven to 350 F and line a baking tray with parchment paper.

2

In two bowls, mix the dry ingredients and wet ingredients together separately.

3

Slowly add the wet ingredients into the dry ingredients and whisk until well combined.

4

Pour into baking tray and bake for 15-20 minutes. Set aside to cool.

5

For the coffee cream, put all ingredients in a blender and blend until smooth. Set aside in the fridge.

6

For the coconut cream, put all ingredients in a blender and blend on low until smooth and fluffy.
Be careful not to over-blend as you'll lose fluffiness! You may need to stop in between to scrape sides.

7

For layering, make sure that the base is cool before starting. To layer, cut out sponge to the size of the single-serving jar or container. Slice that circle in half for your two layer thickness for one serving.

8

Place the sponge in the bottom of the jar and using a spoon, pour two spoonfuls of coffee into the jar.

9

Add a layer of the coffee cream, then coconut cream and sprinkle a generous amount of cacao powder. Repeat the process for each jar. Top with coconut chips if desired.

10

Store in refridgerator and enjoy!

Vegan Tiramisu Parfaits

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