Vegan tiramisu

Name: vegan tiramisu
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 350 g organic chickpeas pot, organic; 70 g coconut blossom sugar; 300 g creamy coconut natural vegetable dairy, cup; 300 g whole grain digestive biscuit; 100 ml espresso cooled down; 3 el amaretto; 20 g cocoa beans; el cocoa powder

Vegan tiramisu of chickpeas, coconut blossom sugar, creamy coconut, biscuits, espresso, amaretto, cocoa nibs and cocoa powder.

Ingredients

Kitchen Stuff

1 food processor or hand mixer
6 whiskey glasses
1 tea strainer

Directions

Let the chickpeas drain well in a sieve and collect the moisture. The chickpeas themselves are not used.
Beat the chickpea fluid in a food processor or with the hand mixer as stiff as possible. This will take a few minutes.
If it is stiff, add the coconut blossom sugar gradually and while beating. Beat another minute.
Fold in the creamy coconut.
Crumble the biscuits coarsely into pieces of about 1 cm. Pour the espresso and the amaretto over and mix with the cacao ribs.
Divide ⅓ of the coconut foam over the glasses. Make a layer in each glass of half of the biscuit mixture.
Repeat and finish with the coconut foam.
Sprinkle the top with the cocoa powder using the tea strainer.