Tiramisu Bites
This recipe is adapted from The Loopy Whisk
Makes five cupcake-sized tiramisu bites
Ingredients
Crust:
1/2 cup chocolate melted with 1 tsp of liquid coconut oil
2 tbsp maple syrup
1/2 cup ground almonds
1/2 cup chia seeds
Mouse/Coffee layer:
1 cup cashews soaked overnight or 30 minutes soaked in boiling water
2 tbsp maple syrup
2 tsp melted coconut oil
2 tbsp strong espresso coffee - or more according to taste
Vanilla layer:
1/3 cup cashews soaked overnight or 30 minutes soaked in boiling water
1/4 cup coconut cream - the thick part only
2 tbsp maple syrup
1 tsp vanilla extract
cocoa powder for topping
Instructions
Crust: grease the molds with coconut oil. In a bowl mix first dry ingredients and add liquid ingredients. It’s easier to mix if you transfer the bowl to the fridge for 15 minutes and mix all the ingredients by hand once they are cold. Divide the mix into the molds and firmly press. Set in freezer for at least 15 minutes.
Mousse/Coffee layer: in a food processor mix the cashews until you get a smooth paste. Add the rest ingredients except the coconut oil. Once you reach desire mousse-type consistency and flavor add the coconut oil and lightly pulse. Distribute the mix on top of the crust and set in freezer for at least 30 minutes.
Vanilla layer: in a food processor mix the cashews until you get a smooth paste. Add the rest ingredients and mix until you reach a creamy consistency. Distribute the mix over the coffee layer and freeze overnight.
To serve: once frozen it’s easy to remove the tiramisu bites from the molds. Transfer to fridge and dust top layer with cocoa powder to serve.