Pumpkin Tiramisu

My contribution to the grand Thanksgiving dinner menu!

May I present: Vegan, grain free and gluten free Pumpkin Tiramisu, sweetened with maple syrup and topped with delicious coconut whipped cream!

Serves: 4

Ingredients

• 2 cups raw cashews
• 1 can full fat coconut milk, refrigerated over night
• 4 tablespoon maple syrup, divided
• 1 teaspoon vanilla extract, divided
• ½ cup fresh squeezed lemon juice
• ⅓ cup + 2 tablespoon coconut oil, melted
• 16 oz pumpkin puree
• ¼ teaspoon ground ginger
• ½ teaspoon cinnamon
• pinch of nutmeg
• 4-6 large cookies of your choice (or these cookies are great in it too)
• Raw cacao powder, for dusting

Instructions

Soak cashew nuts in water for at least 2 hours.

Carefully remove the can of coconut milk from the fridge - do not shake! Scoop out the coconut cream that has accumulated at the top of the can into a medium bowl. Discard remaining coconut liquid or save for use in a different recipe.

Add 1 tablespoon of maple syrup and ½ teaspoon vanilla extract to the coconut cream and whip with a hand mixer. It may take several minutes for the cream to stiffen so be patient! Store in the refrigerator.

Drain and rinse cashews and combine with lemon juice, 3 tablespoon maple syrup, ½ teaspoon vanilla extract and coconut oil in a food processor. Blend on high speed until smooth; it may take several minutes to achieve a non-gritty texture.

Drop about 1 - 1.5 tablespoon of the cashew cream into your dessert glasses so the bottom is covered. Now add the pumpkin puree to the remaining cashew mixture in your food processor together with the ginger, cinnamon and nutmeg and blend until smooth. Taste for sweetness; add more sweetener if needed.

To assemble the tiramisu, crumble cookies between your fingers and divide evenly between your dessert glasses, then top with pumpkin-cashew cream and 1-2 tablespoon of coconut whipped cream. 

Dust with cacao powder and refrigerate for at least 3hours before serving. Enjoy!

Notes

Your dessert glasses should hold at least 10 fl oz which would fill them to the rim. If you plan to cover the glasses, you may need bigger containers.

If you do not have time to soak the cashews, you may have to add extra liquid to the cashew cream mixture; about 1-2 tablespoon of filtered water or coconut milk.

These can last up to 3 days in the refrigerator.

Source: Rose | The Clean Dish