A crunchy crust with a hint of espresso is tiered under a creamy, luscious cashew cream, layered with homemade coconut flour lady fingers dunked in an exquisite mixture of coffee, rum, and kahlua. Do not be intimidated by the ingredient list! Many of the ingredients are repeated throughout the recipe. See notes for ingredient substitutions.
Ingredients
CRUST
1 cup almond meal
2 tbsp coconut flour
2 tbsp coconut oil, melted
3-4 tbsp brewed espresso
LADY FINGERS
¾ cup coconut flour
5 tbsp coconut oil
3 tbsp maple syrup
2 tsp blackstrap molasses
3 tbsp sucanat
2 tbsp brewed espresso
CREAM LAYER
2¾ cups cashews, soaked overnight and patted dry
¼ cup maple syrup
½ cup coconut cream (scooped out from one chilled can of coconut milk; must be chilled before opening)
½ cup coconut oil
¼ tsp hazelnut extract
1 tsp vanilla extract
¼ tsp rum extract
3 tbsp sucanat
COFFEE SYRUP
½ cup brewed espresso
2 tbsp rum
1 tbsp kahlua
GARNISH
2 tbsp cocoa
1 tsp espresso powder
Instructions
Preheat oven to 350 degrees F.
For the crust, mix all the ingredients in a medium bowl until a dough forms. Press the dough into a cake pan. Bake in preheated oven for 30 minutes. Allow the crust to cool completely before assembly.
For the lady fingers, combine all ingredients in the same bowl you used earlier. Shape the cookies with your hands into the shape of traditional lady fingers (or any shape you desire). Bake in preheated oven for 10-15 minutes. Let rest until completely cool before assembly.
For the cream mixture, add in cashews and maple syrup in the food processor or high-powered blender. Pulse until mixture resembles a thick cream. Scoop out the coconut cream from the chilled can of coconut milk. Save the coconut water underneath for another coconutty recipe. Add in the coconut cream, hazelnut, vanilla, and rum extract. Give the food processor another whirl. Then, add in the coconut oil and sucanat.
For the coffee syrup, combine the espresso, rum and kahlua together and mix with a spoon.
For the assembly, pour ½ of the cream mixture into the crust. Dip ladyfingers into the coffee syrup for about 10 second before layering onto the cream mixture. Repeat until all the lady fingers have been dunked and layered. Pour on the rest of the cream mixture. Spread evenly with a plastic spatula, then sift cocoa and espresso powder onto your finished product.
Chill in fridge for at least 3 hours before eating.
Notes
If you don't have a particular extract, do not fret; simply use what you have. Almond extract is a good substitute for hazelnut extract. Use 1 tsp. of actual rum if rum extract is not available. Blackstrap molasses can be substituted with brown rice syrup, or honey for a non-vegan version.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-tiramisu-cheesecake/