Tuesday, October 16, 2012

Scraps and Snippets ~ Mocha Tiramusu ~ Vegan MoFo #12

Mocha Tiramisu 

This is my second attempt at tiramisu. The first was a fail. I tried to make ladyfingers and they were doughy and just weren't cutting it. So I tried to come up with something else that might get the whole deliciousness of tiramisu across without trying to remake the classic recipe and find that it failed again. This crust is amazing. Like smash-it-into-balls-and-eat-them-for-the-heck-of-it-good. The texture of the dessert is pudding creamy. I wanted to give lucuma a shot because it's got a caramelly underlying taste. But I don't think it's needed so feel free to sub equal amounts of powdered sugar for the lucuma.  Also, if you want a firmer texture more like traditional tiramisu try adding two more tablespoons of "cream cheese" to the mixture.


1 Cup almonds (or hazelnuts)
approx 20 normal sized dates (add more if you need to make the crust stickier)
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon ground coffee (or 6 or so beans)

Process this until it sticks together but is not gummy. If too crumbly add 2-3  dates and try again. If too sticky add a few more nuts. Press into individual ramekins, 8 x 11 or a 9x13 pan.


1 Cup chocolate chips
7 TBSP brewed coffee
1/3 Cup non-dairy milk of choice

Heat liquid, add chocolate and stir until melted.

Pour a thin layer of ganache over crust. You should have quite a bit left. You will need it. Set it aside and put the pan/pans in the refrigerator while you make the filling.


2 TBSP non-dairy cream cheese
1 and 1/2 packages silken tofu
1 and 1/2 Cups powdered sugar
5 TBSP brewed coffee
3 TBSP cocoa powder
3 TBSP of lucuma powder (or additional powdered sugar)
1/2 Cup of the ganache

Blend thoroughly. Spoon this layer into the pan/pans. Drizzle remaining ganache over dessert. Refrigerate at least one hour before serving, overnight is ideal. The longer it sets the better the texture is.