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Vegan Tiramisu




What you’ll need:

-Vitamix (or other high powdered blender)

-1 cup purified water

-1 cup raw cashews

-¼ cup cane sugar

-1 vanilla bean

-1 tablespoon tapioca starch

-1 tbsp coconut oil


Coconut Cream

What you’ll need:

-1 can full fat coconut milk

Additional Ingredients

What you’ll need:

-1 tbsp maple syrup

-1 tbsp vanilla extract or liqueur of choice

-3 ounces (½ bag Bakeology Snickerdoodle Cookie Bites)

-½ cup cooled espresso/strong coffee


-Blend water, cashews, cane sugar, vanilla bean, tapioca starch & coconut oil in a blender until all ingredients are combined & mixture is warm/hot to the touch, approximately 5 minutes.

-Transfer mixture to a saucepan and heat on medium-low while whisking constantly for approximately 5 minutes, until mixture is thick & custard-like.

-Cool custard in an ice bath.

-Meanwhile hand whip coconut milk with a whisk.

-Fold in ¾ cup coconut cream into the custard mixture. Add maple syrup & vanilla or liqueur.

-Soak Snickerdoodles in cooled espresso/strong coffee for approximately 30 seconds.

-In ramekin/glass container of choice, begin layering cookies, custard mix, & whipped coconut cream. Top with cinnamon.

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