For bottom
Dry Ingredients
80 g Rice flour
20 g Almond powder
25 g Corn starch (or any starch)
1 tsp Baking powder
Wet Ingredients
110 g Soy milk
40 g Sugar
40 g Oil
Salt
1 tbsp Instant coffee
For cashew nut cream
160 g Raw cashew nuts (soaked over night)
2 cups Plant based milk
7 tbsp Sugar
2 tbsp Lemon juice
8 tbsp Coconut oil
2 tbsp Lecithin (If you don't have it no worries!)
Vanilla extract
2 tsp Agar-agar powder (mix with 200ml of hot water)
For the topping
4 tbsp Cacao nib
2 tbsp Sugar
For the cream, have a look how to make in my cashew nut cream post.→ https://www.peas-full.com/2018/05/11/cashew-nut-cream/ ★be careful this cashew nut cream recipe is 1/2 of amount for this vegan tiramisu recipe. ★
Ingredients
For bottom
Dry Ingredients
80 g Rice flour
20 g Almond powder
25 g Corn starch (or any starch)
1 tsp Baking powder
Wet Ingredients
110 g Soy milk
40 g Sugar
40 g Oil
Salt
1 tbsp Instant coffee
For cashew nut cream
160 g Raw cashew nuts (soaked over night)
2 cups Plant based milk
7 tbsp Sugar
2 tbsp Lemon juice
8 tbsp Coconut oil
2 tbsp Lecithin (If you don't have it no worries!)
Vanilla extract
2 tsp Agar-agar powder (mix with 200ml of hot water)
For the topping
4 tbsp Cacao nib
2 tbsp Sugar
