No-Bake Protein Tiramisu

Tati Rodriguez
@tativegancooking
Total
20min
Prep
20min

Ingredients

  • 2 scoops Coffee Ka’Chav
  • 1 ½ cups unsweetened plant based yogurt, thick style
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup strong brewed espresso or coffee, cooled
  • 16 to 20 vegan ladyfingers or simple vegan cookies
  • 1 tablespoon sugar, optional
  • Unsweetened cocoa powder, for dusting

How to make

  1. In a bowl, whisk together the plant-based yogurt, Coffee Ka’Chava, maple syrup, and vanilla until completely smooth and creamy. The texture should resemble a thick mousse. Place in the fridge for 5 to 10 minutes to firm slightly.
  2. Quickly dip each cookie into the cooled espresso, making sure not to soak too long so they don’t fall apart.
  3. Arrange a layer of dipped cookies at the bottom of your serving dish or glasses.
  4. Sprinkle a thin layer of sugar after each layer of cookies
  5. Spread a layer of the Coffee Ka’Chava mousse over the cookies and smooth evenly.
  6. Repeat with another layer of espresso dipped cookies and finish with a final layer of mousse.
  7. Cover and refrigerate for at least 2 hours, or overnight for the best texture. Before serving, dust the top with cocoa powder. The layers will soften into a creamy, rich tiramisu with a nourishing protein boost.