These Vegan tiramisu cups are a delicious dessert inspired by the Italian classic! Coffee infused almond sponge, topped with a chocolate coffee chia pudding and a fluffy coconut yogurt cream.
This is a very filling and dense dessert so keeping the portions small is the way to go. I substitute the classic cream layer in the tiramisu with a coconut yogurt layer to make it healthier as well as making the coffee chocolate layer as a chia pudding so this is definitely a healthier version of the Italian classic.
Healthy Tiramisu Cups
Prep Time: 20 min
Cooking Time: 30 min
2 Cups almond flour
1/2 tsp Baking powder
1/4 tsp Baking soda
1/3 Cup Coconut sugar
2 Tbsp Coconut oil 1/2 Cup Almond mik
4-6 Tbsp Strong Coffee
1 Cup coconut yogurt
1 Tbsp Cornstarch
1 tsp Vanilla
1 Tbsp Maple syrup
2/4 Cup Chocolate almond milk
3 Tbsp Cacao
1/4 Cup Strong coffee
3 Tbsp chia seeds
Prepare chocolate pudding by adding all chocolate pudding ingredients in a bowl and mix until well combined. Let set in the fridge while you prepare the rest of your tiramisu elements.
Preheat oven at 350ºF/176ºC. Line a baking tin with parchment paper.
In a bowl add all sponge base ingredients and mix until well combined. Add to baking tin and cook for 25-30 min until slightly brown. Let cool down completely about 20 min ( Don’t worry if the cake is crumbly you will add the crumbly base to your cups!)
Prepare cream by combining all cream ingredients into a bowl and mix until well combined. Set aside.
Assemble Tiramisu cup by adding a layer of sponge base and add 2 tbsp of strong brewed coffee. Add chocolate chia pudding & top with coconut cream mixture.
Place in fridge for 30 min. Enjoy!