However, let's talk coffee. I drink it in the morning, sipping that steaming cup of black gold while I plan my day and listen to relaxing tunes. I drink it during class to keep my head up and sharp in statistics, I drink it on coffee dates with my girls and I drink whenever I like it. You feel me? Don't get me wrong, my main source of liquid is still water ;)
So why not eat the coffee? Tiramisu does not have the best reputation in terms of being healthy, low in calories and high in protein but I decided to change that. And it turned out amazing, let me tell you! I added two lotus biscuits at the end for decoration purposes but this is totally optional and I excluded those from my calculation, but feel free to top your tiramisu with whatever you like!
makes 3 big and 6 small portions
Protein-Packed Vegan Tiramisu
For the "biscuit"-layer
- 3/4 cup oats (blended into a flour)
- 1 cup dates (if using medjoul dates, you might have to adjust the amount)
- 2 tbsp coconut nectar
- 2 scoops Nutrition Plus Vanilla Protein
- 6 tbsp cold strong espresso
- 1/2 tsp rum-extract
For the cream-layer
- 1 cup vegan curd cheese (quark), I used Alpro Go On
- the solid part of 1 can coconut milk (the cream)*
- 1/3 cup Nutrition Plus Cappuccino Protein
- 6 dates, soaked in boiling water for about 10 minutes
- 1/2 bar dark vegan chocolate
- 2 lotus biscuits
- Combine the oat flour, dates, coconut nectar and protein in a food processor and blend until sticky but still crumbly.
- Press into your desired jar/glass/container.
- In a small bowl, mix together the coffee and the rum extract and soak the biscuit layer with it.
- To make the cream, add all ingredients into a high speed blender and blend until smooth, fluffy and creamy.
- Pour over the first layer and freeze them.
- Melt the chocolate in a small bowl over hot water. Take out the jars, crumble the cookie on top and drizzle with chocolate.
- Let sit in the fridge for about 2-3 hrs.
- Enjoy! xx