Ingredients
lady fingers
For the filling:
625 g yoghurt (22 oz)
200 g raw soaked cashew nuts (7.1 oz)
3 tablespoons all-purpose flour or 1/2t agar
150 g powdered sugar (1 1/4 cups)
130 g coconut oil, melted (1/2 cup+2T)
1 T vanilla
240 ml freshly brewed and cooled coffee (1 cup)
2-4 tablespoons coffee liqueur or Amaretto, to taste
1-2 tablespoons unsweetened cocoa
dk chocolate shavings for garnish
Preparation
Soak cashews for 8hrs
In a food processor, combine yoghurt & cashew nuts process until smooth. Add flour & sugar process to a smooth paste. Pour coconut oil & vanilla into the mixture and process until smooth again. You want the mixture a little runnier then you like your tiramisu bc it will thicken a bit in the fridge.
Soak ladyfingers in the coffee & alcohol until almost thoroughly soft (they will soften more after combined. Pour half of the filling over the ladyfinger layer, distributing it evenly. Place second layer of soaked ladyfingers, pour remaining filling on top. Sift cocoa over the tiramisù and transfer to fridge. Let sit for several hours or overnight.
