5 Vegan Pains Au Chocolat, baked to packet instructions & cut in half width ways.
1 tin Coconut Milk, Cream reserved – water part discarded
1 pack (170g) Vegan Cream Cheese
1 tbs Cacao Powder
3 tbs Icing Sugar
2 tsp Vanilla Extract
1/2 cup/120ml Good Quality Coffee, brewed over ice
2 tbs Spiced Rum (optional)
4-5 tbs Dark Chocolate, shaved over the top
Coffee Beans, 3-4 per tiramisu (optional)
In a large mixing bowl add the coconut cream, cream cheese, cacao, sugar, vanilla & 2 tbs of brewed coffee. Whisk the mixture until it’s thick and creamy and holds itself. This should take you around 2-3 minutes.
Mix together the rum & left over coffee in a small mixing bowl.
To build your tiramisu, individually dip pieces of pan au chocolate into the rum & coffee mixture then place them into your serving containers (I used small glasses).
Alternate between layers of soaked pains au chocolat & tiramisu cream. Garnish your tiramisu with chocolate shaving & a few coffee beans.
You can either serve right or away or keep the tiramisu in your fridge, covered for up to 2 days.