Happy New Year!
The holidays may be over, and you may want to go on a cleanse, but before you do I urge you to give this vegan chestnut tiramisu a try!
I’ve always been a big fan of tiramisu as a vegan and before giving up animal products. When Rika from Vegan Miam asked me to do a guest post for her blog I took it as my opportunity to start experimenting with different flavors of this fabulous Italian dessert. First I tried pumpkin, then came sweet potato, and next on my list was chestnut. While I adored all three flavors, the chestnut stood out to me for it’s nuttiness, inherent richness, and comfort quality. I’ve shared this dessert with quite a few friends, and even took it with me to the family Thanksgiving dinner. It’s been a hit every time! I’m looking forward to making it throughout 2015 as well!
- ⅓ cup arrowroot or organic cornstarch
- ¼ cup water
- 1 cup canned coconut milk full fat
- 1 cup chestnut puree
- ¾ cup maple syrup 1 tsp cinnamon
- ½ tsp nutmeg
- 1½ cup all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup + 2 tbsp soy milk
- ½ cup canola oil
- 2 tbsp apple cider vinegar or white vinegar
- ½ tbsp almond or vanilla extract
- ½ cup amaretto
- ¼ cup water
- 4 tablespoons instant espresso
- 12 ounces semisweet chocolate chips dairy-free, ground in a food processor or finely 2 tbsp powdered sugar (optional)
- In a small mixing bowl, stir together the arrowroot and water. Set aside while you work on the other ingredients.
- In a small sauce pot bring the coconut milk to a simmer, then add the chestnut puree (which you’ll have to mash with a fork to soften), maple syrup, cinnamon and nutmeg.
- Whisk to combine the ingredients.
- Slowly whisk in the arrowroot liquid, and continue to whisk for a few minutes as it begins to thicken. Once thick, remove the cream from the heat, and pour it into a mixing bowl and allow to cool for 15 minutes.
- Once cool place plastic wrap over the cream––allowing the wrap to press directly to the cream––and set in the refrigerator for at least one hour.
- Preheat oven to 350°F and grease a 9-inch round cake pan.
- Whisk together your dry ingredients in a mixing bowl, then set them aside to whisk together your wet ingredients.
- Slowly pour the wet into the dry, and stir to combine. Be careful not to overmix the ingredients.
- Pour the batter into your greased cake pan, and bake for 25 minutes.
- Test the doneness of the cake with a toothpick.
- Allow to cool for at least a half an hour.
- Place the Amaretto, water, and espresso in a jar and cover tightly with a lid.
- Shake to combine the ingredients and help the espresso melt. If you don’t have a jar with a lid, simply stir the ingredients in a bowl until the espresso has melted.
- To assemble the tiramisu
- Remove the cake from the cake pan, and cut in half into semi-circles.
- Then turn each semi-circle into two layers by halving them horizontally.
- Place the bottom semi-circles back into the cake pan, then drizzle about 1/4 cup of the espresso soak over the cake.
- Spread the chestnut cream over the cake, covering it completely, then sprinkle the chocolate chips over that.
- Repeat this with the second layer of cake, espresso soak, and chestnut cream.
- Finish the tiramisu off with ground espresso beans or ground instant espresso.
- Serve immediately with a sprinkle of powdered sugar, or allow it to set overnight.
I’m wishing you a 2015 filled with fabulous food, abundant joy, and so much love. xo