Vegan Matcha Tiramisu

Ingredients

• 200 grams Vegan ladyfingers or sponge cake
• 3 tablespoons Ceremonial grade matcha powder
• 1 cup Hot water (80°C/175°F)
• 1.5 cups Raw cashews, soaked overnight
• 1 cup Full-fat coconut cream, chilled
• 0.5 cup Maple syrup
• 1 teaspoon Lemon juice
• 1 teaspoon Vanilla extract
• 2 tablespoons Coconut oil, melted
• 1 pinch Pinch of sea salt

Instructions

1. 1

   Whisk 2 tablespoons of matcha powder with hot water until smooth and frothy to create the soaking liquid; let it cool.

2. 2

   Drain and rinse the soaked cashews, then place them in a high-speed blender.

3. 3

   Add coconut cream, maple syrup, lemon juice, vanilla, melted coconut oil, and salt to the blender; process until completely smooth and silky.

4. 4

   Quickly dip each vegan ladyfinger into the cooled matcha tea, ensuring they are moistened but not falling apart.

5. 5

   Layer half of the soaked ladyfingers into the bottom of a glass dish or individual ramekins.

6. 6

   Spread half of the cashew cream mixture evenly over the ladyfinger layer.

7. 7

   Repeat with a second layer of soaked ladyfingers and the remaining cream mixture.

8. 8

   Cover and refrigerate for at least 4 hours (ideally overnight) to set, then dust the top with the remaining matcha powder before serving.