Vegan Biscoff Tiramisu
INGREDIENTS
150 ml Creamed coconut
300 g Silken tofu
50 g Sugar super-fine, white
1 pack Biscoff biscuits
15 g Cocoa powder
1 mug Strong coffee
INSTRUCTIONS
In a food processor, combine the silken tofu, coconut cream and sugar. Combine until smooth.
Make a cup of strong coffee. I used a Nespresso pod but you could use instant, just make sure its strong. Pour the coffee into a bowl which is easy for you to soak the biscuits in.
Get a small baking dish ready. Place each biscuit in the coffee for a second, then flip the biscuit for another second and remove from the coffee and into the dish. Don’t leave the biscuit in the coffee longer than this otherwise it will all break apart! Place each coffee soaked biscuit next to each other. In my baking dish, I had room for approximately 8 ½ Biscoff biscuits. Layer the cream mixture on top of the biscuits, evenly. Continue this process until your cream/ biscuits have run out. Ensure that your top layer is a cream layer! Place this into the fridge for at least 1 hour to set.
Remove from the fridge and sieve your cocoa powder on top of the cream layer. Serve immediately! Enjoy.