Tiramisu
Custard
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
Instructions
-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.