Light Raspberry Tofu Tiramisu
Prep time:
Cook time:
Total time:
Serves: 8
- Cake
- 3 tbsp chickpea flour
- 1 cup spelt flour
- ⅓ cup cornstarch
- 1 cup hot water + 2 tbsp espresso powder
- ¾ cup coconut sugar
- 2 tbsp coconut oil
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- Cream layer
- 1¾ cup pureed tofu
- 5 tbsp vegan butter, melted
- ⅓ cup maple syrup
- ¼ cup almond butter
- 2 tbsp orange juice
- -
- ½ cup vegan chocolate spread
- -
- 2 cups fresh raspberries
- Preheat your oven to 350F
- For the cake combine the flours with the cornstarch, baking powder, and the salt and set aside
- Add the espresso-water mixture, coconut sugar, coconut oil and vanilla until well combined
- Fill into round baking tin and bake for about 16 minutes
- Let cool down and slice horizontally when cooled down
- -
- For the cream combine all the ingredients in your blender
- -
- Spread the chocolate spread on the under part of the cake
- Place the raspberries on it and spread half of the cream on it
- Carefully place the upper part of the cake on the cream and again assemble the cream on top
- Put in the fridge for at least 5 hours (best served the day after)
- Dust with cacao powder before serving
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/light-raspberry-tofu-tiramisu/
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