About the Recipe
You will not believe how delicious this Tiramisu is! Although vegan and gluten-free, it's just as delicious as the original. Hannah sweet potatoes and homemade gluten-free cake are at the center of this much healthier version of this wonderful Italian dessert.
Ingredients
For Dipping:
1 cup espresso, very strong coffee, or herbal coffee alternative such as Dandy Blend, cooled (you may not use all coffee)
For Decorating:
2 Tbsps cocoa powder
For Cake:
1 ½ cups GF oats, ground into flour
1 ½ cups almond flour
2 tsps baking powder
1/4 tsp baking soda
1⁄2 cup maple syrup
1 unsweetened plant milk
1 tsp apple cider vinegar
½ cup apple sauce
For Hannah Sweet Potato Mascarpone Cream:
2 cups Hannah sweet potato, baked or microwaved, cooled
1 cup unsweetened plant milk
2 cups plain non-dairy yogurt
3 Tbsps maple syrup, or to taste
Preparation
Brew strong coffee or herbal coffee alternative, let it cool down.
Preheat the oven to 350°F. Prepare a 10×15-inch silicone baking pan or line your pan with parchment paper.
In a large bowl, whisk together all dry ingredients, set aside.
Process all wet ingredients in a blender until thoroughly combined.
Add the wet ingredients to the dry, mix until well incorporated. If the mixture is too thick, add more milk.
Spoon the mixture onto the baking sheet. Dip your hands in water and smooth the surface out with your palms.
Bake for 15-18 minutes until the sides begin to slightly brown and an inserted skewer comes out clean.
Take the cake out of the oven and let cool completely on a cooling rack.
Meanwhile, process all ingredients for the mascarpone cream in a high-speed blender. Add more maple syrup if desired, set aside.
Assembly:
Pour cold coffee in a shallow dish that will fit half of the cake. Set aside.
Prepare a container to put the cake in.
Cut the cake in two equal halves.
Dip one half of the cake in the coffee so it can absorb some of the liquid but do not leave it in too long as it would fall apart.
Place the dipped half into the prepared container. Cover it with half of the Mascarpone cream.
Dip the second half of the cake in coffee, and place on top of the cream.
Cover with the rest of the cream, smooth the surface out.
Using a fine sieve, sprinkle cocoa powder over the top.
Chill tiramisu in the refrigerator for at least an hour.
Consume within three days.This is placeholder text.
No animals were harmed during the creation of this recipe!
