You will need:
For the cream:
2 cups soaked cashews
2 cups of cashew/almond milk
1 tsp of vanilla essence
1 tbsp of cacao powder
2 tbsp maple syrup
3 tbsp of amaretto (optional)
1 tsp of agar agar powder
pinch of salt
pinch of cinnamon
1 espresso shot
1/2 espresso shot for chocolate cream
2 tbsp coconut oil (melted)
For the biscuit layer:
200 grams of LOTUS BISCOFF cookies (or vegan cookies of your choice)
1/4 cups of oats
1/2 espresso shot
1 tbsp of coconut oil melted
How to make it:
Soak 2 cups of cashews in lukewarm water for at least 4-5 hours before starting.
To a blender add your cookies of choice, the oats and blend until very fine.
Place the mixture into a small bowl and add 1/2 espresso shot and 1 tbsp of melted coconut oil. Then combine with clean hands. The texture should be crumbly but still have a dry consistency so that you can easily sprinkle it into a jar. Then set aside and clean your mixer.
Next, add the soaked cashews, cashew/almond milk, vanilla essence, maple syrup, amaretto, salt, cinnamon, coconut oil and the espresso shot to your mixer. Blend the mixture on high speed for at least 5 min. Start by pulsing a few times to help your blender out a little. If your blender struggles to break down the nuts try giving the mixture a little stir (when the blender is off please :) ), or add a tiny bit more milk.
Blend for 2 min. Then switch off and let the blender rest for a few seconds (so it doesn't overheat). Blend for another 2-3 min. This is very important to make the cream as fluffy and light as possible and to ensure a completely smooth texture.
In a small pot add 4 tbsp of water and 1 tsp of agar agar. Be sure to stir the agar agar into the water with a whisk immediately to avoid lumps. Bring to a boil, whisking continuously. Then add to the cream mixture and blend for 30 sec.
Divide the cream mixture into two equal halves, leaving one-half in the blender and pouring the other half into a bowl. To the half in the blender add the cacao powder and 1/2 shot of espresso and blend until well combined.
Now, assemble 4 glass jars and sprinkle in a layer of your cookie mixture at the bottom (about 1 1/2 tbsp). Press the cookie layer down against the glass with your fingers a little. Next, add a quarter of the plain cream filling from the bowl to each jar. Place them into the freezer for 10-15 min to firm up before adding the next layer. (Leave the chocolate cream in the mixer at room temperature for this time period).
Once firm, add another layer of the cookie mixture to each jar and press down very lightly with your fingers (the cookie layer should be about 0.5 cm thick). Then, continue with a layer of the chocolate cream filling from the mixer. Again a quarter of the mixture to each jar.
Place into the refrigerator for at least 2 hours before serving but preferably overnight.
Before serving, sprinkle with some cacao powder or garnish with some fresh mint and fruit.
If you have leftover cookie mixture you can make the fun little truffles from my picture with only 3 ingredients.
Mixing continuously, add more espresso (about 1-2 tbsp) to the cookie mixture until you get a dough like consistency.
Now, roll the mixture into little ball shapes with your hands. Preferably 4 truffles so you can serve them with your tiramisu jars.
Next, melt 2 tbsp of coconut oil in a small pot and stir in 1 heaping tbsp of cacao powder. Mix well until it looks like melted chocolate.
Coat the truffles in the chocolate and place in a plastic container to cool in the fridge until serving.
Makes 4 jars.