The recipe for vegan tiramisu – Vogue Paris

With the boss on one side Cameil Kaundart and on the other the naturopath Marc Le Quenven, Natural cuisine brings together 100 healthy recipes whose ingredients have therapeutic virtues. And proof that vegan cuisine is not necessarily spartan, we discover in particular a tiramisu with cashew nuts and raw cocoa butter of which here is the unfolding.

The vegan tiramisu recipe

For 6 verrines
Preparation 25min
Refrigerator at least 1 hour
-150 gr of cashew nuts
-100 gr of raw cocoa butter
-1 lemon
-180 ml of coconut milk
-1 teaspoon of vanilla extract
-50 gr of icing sugar
-200 gr of almond powder
-100 gr of whole sugar
-1 teaspoon of vanilla powder
-180 ml of coffee, cooled
-30 tablespoon of Kahlua
-Cocoa Powder

The day before, put the cashews to soak in a bowl of water. The same day, melt the cocoa butter in a small saucepan over low heat. Squeeze the lemon. In a blender or food processor, pour the cashews, coconut milk, melted cocoa butter, lemon juice, vanilla extract, icing sugar and 1 pinch of salt, then mix at high speed until smooth and creamy. In a bowl, combine the almond powder, whole sugar, vanilla powder and 1/2 teaspoon of salt. Combine coffee and kahlua in a small bowl. Divide half of the dry mixture between serving glasses, then half of the coffee mixture and half of the creamy preparation. Repeat the operation with the rest of each of the mixtures. Sprinkle with cocoa. Place in refrigerator for at least 1 hour and up to 4 days before serving.

The book Cuisine naturelle by Cameil Kaundart and Marc Le Quenven published by Marabout, 24.90 euros

Marc Le Quenven's natural cookbook published by Marabout editions

Categories Cooking

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