A beautiful Creamy Vegan Tiramisu Dessert with thick layers of Espresso soaked sponge, rich, dark chocolate ganache and a light, cocoa infused cream. Packed full of the traditional flavours you want minus the allergens you don't! It actually benefits from sitting overnight before serving; the perfect make ahead end to a romantic dinner for two or party for more! (Top14free Dairyfree, Eggfree, Glutenfree & Soyfree)
Line a shallow baking sheet with greaseproof paper and preheat oven to 150C (fan).
In a large mixing bowl whisk together the oil, sugar and golden syrup. Pour in the liquid and continue to whisk until the golden syrup has dissolved completely.
Weigh out the flours into a separate bowl and stir in the ground chia until combined. Fold into the liquid ingredients.
Smooth out onto the lined baking sheet and cook for around 20minutes, until golden brown on top.
Cut while warm and then set aside to cool. For a drier sponge return to the oven as it cools after switching off.
For the Chocolate Ganache
While the cake bakes, warm 100ml of coconut milk in a saucepan over a low heat. Break the chocolate into a bowl and pour over the coconut milk. Stir until the chocolate has melted and set aside to cool for about 20minutes.
For the Cocoa Cream
Whisk the cream cheese and coconut milk together with an electric mixer until it starts to combine. At this point sift in the cocoa powder, add the ground chia and beat until light and fluffy. Spoon into a piping bag.
For the Tiramisu
The assembly is the same for small, individual or large desserts. Start by dipping the sponge into the Espresso. Lay at the bottom of your serving dishes or glass and spoon over a small amount of the coffee.
Next pipe or spoon on a layer of the chocolate ganache and place in the fridge while you repeat with the other glasses. This will allow the ganache to set slightly in the glass and give you more distinct layers.
Pipe over the final layer - the cocoa cream. Smooth the top & dust with cocoa powder and a generous sprinkle of grated chocolate. Leave in the fridge until serving.
*I used one 00g tin of Coconut milk that had been refrigerated overnight. If you can get hold of coconut cream then use it to replace the coconut milk in the cream layer as you will get a better set.A note on cooking times:For more defined layers you can leave the ganache to set before piping the cocoa cream on top. This will take a couple of hours but you can leave overnight.