A twist on a classical Tiramisu made with Tofu cream and raspberries. A light, vegan summer dessert that is the star of every grill party.
I am not the biggest fan of Tofu when it comes to savory dishes. I always had the feeling it tastes like nothing and I found the consistency rather strange. But for this Tiramisu, exactly this texture and consistency makes the whole dessert super creamy! Besides that, Tofu adds a great health benefit to it with its great source of plant-based protein, omega-3, zinc, selenium and calcium.
The Tofu feels much lighter than the mascarpone and the addition of raspberries give this classical dessert a new fruity twist. I added espresso powder in this dessert but if you don’t like the coffee taste you can easily substitute with cacao powder.
If you have time I recommend making this light Raspberry Tofu Tiramisu asap or at least this weekend ;), otherwise you can save the picture below to your Pinterest Board and find the recipe later 🙂 You can find me under my name Vanillacrunnch if you are interested in seeing my Pinterest boards for inspiration
I am looking forward seeing your creation on Instagram (Tag me @vanillacrunnch ) or you can use the hashtag #bakingwithvanillacrunnch or and leave a comment here and put a smile on my face.
- 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
OMG. What a challenge. I gathered all the ingredients and had to make my own chocolate spread while the bisque was baking. The kitchen was a mess but I was having so much fun to succeed. Once the bisque was finished and cooled the next challenge was to cut it in half although it was only one centimeter thick. I did it. Bisque chocolate raspberries tofu cream bisque tofu cream chocolate powder raspberries on top ! Finished. Bravo. Now the real test to eat it and not only me but a graduated Confiseur. Pray for me!
Would love to honor to meet you in Bern Lara.