Ingredients
24 vegan ladyfingers or sponge fingers
1 1/2 cups strong brewed espresso, cooled
1 tsp vanilla extract or non-alcoholic amaretto
1 1/2 cups vegan mascarpone (cashew or tofu-based)
1 cup chilled coconut cream or vegan whipped cream
1/3 cup maple syrup or agave nectar
2 tbsp cocoa powder, unsweetened
Instructions
1. Blend cashews (or tofu), coconut cream, vanilla, and maple syrup until smooth.
2. Brew espresso and let it cool. Mix with vanilla or coffee syrup.
3. Lightly dip vegan ladyfingers into espresso. Don’t oversoak.
4. Layer ladyfingers and vegan cream in a dish. Repeat.
5. Dust with cocoa powder. Refrigerate 6 hours minimum.
Notes
Use chilled coconut cream for best texture.
You can freeze individual portions up to 1 month.
Silken tofu works great for nut-free version.
- Prep Time: 30
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg