Vegan Tiramisu Biscuits
These vegan tiramisu biscuits are a delicious and easy-to-make alternative to the classic Italian dessert. With their fluffy biscuit base, creamy filling, and decadent coffee soak, they are sure to satisfy any sweet tooth. Whether you're serving them as a dessert at your next dinner party or simply enjoying them as a treat for yourself, these vegan tiramisu biscuits are the perfect addition to any meal.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan butter chilled and cubed
- 1 tbsp vanilla extract
- 1/4 cup almond milk
For the coffee soak:
- 1 cup strong coffee
- 2 tbsp granulated sugar
- 1 tsp cocoa powder
For the filling:
- 1 cup raw cashews soaked overnight
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 tsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine.
- Add the chilled vegan butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the vanilla extract and almond milk, mixing until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead for about 1 minute.
- Roll the dough out to about 1/4 inch thickness and use a biscuit cutter to cut out circles of dough. Place the biscuits on the prepared baking sheet.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown. Remove from the oven and let cool.
- To make the coffee soak, in a small saucepan, combine the coffee, sugar, and cocoa powder. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Set aside to cool.
- To make the filling, in a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
- To assemble the vegan tiramisu biscuits, take a cooled biscuit and brush one side with the coffee soak. Spread a spoonful of the filling over the coffee-soaked side of the biscuit. Repeat with the remaining biscuits, stacking them on top of each other to create a stack.
- Cover the stacked biscuits with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Serve the vegan tiramisu biscuits chilled and enjoy!
