Decadent Chocolate Brownie Tiramisu Two Ways

• Produce

  • 2 Avocados, ripe
  • 1/4 cup Soy

• Condiments

  • 1 Cashew cream
  • 1 Coffee syrup
  • 13 1/4 tbsp Maple syrup

• Baking & Spices

  • 5 tbsp Cacao or cocoa
  • 2 1/2 tsp Vanilla

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 2 cups Cashews, raw

• Snacks

  • 300 g Slighty salty chocolate brownie

• Drinks

  • 50 tsp Espresso

• Dairy

  • 1 Coconut yoghurt
  • 3/4 cup Coconut yoghurt

• Desserts

  • 1 Avocado chocolate mousse

• Beer, Wine & Liquor

  • 3 tbsp Kahlua

Found on mygoodnesskitchen.com

Description

Directions

• To make the coffee syrup, combine 1 cup of freshly brewed coffee and 1/3 cup of maple syrup in a small saucepan and bring to a boil. Reduce heat and simmer for 4 minutes or until the syrup begins to thicken. Take off the heat to cool and continue to thicken. If making the naughty version of tiramisu, add Kahlua.
• To make the cashew cream (naughty) combine the cashews, vanilla, soy milk, coffee (2 tsp) and maple syrup (1/3 cup) in a blender and blitz until smooth.
• To make the chocolate avocado mousse (nice) blend (in a blender or processor) the avocados, cocoa, maple syrup (2 1/2 tbs) and olive oil until smooth.
• To make vanilla coconut yoghurt (nice), mix vanilla extract and natural coconut yoghurt in a small bowl until combined.
• Depending on which recipe version you are creating, assemble the dessert in layers using either the chocolate avocado mousse or the cashew cream. Break the brownie in to large crumbs and chunks and place a layer in each glass.
• Spoon one or two tablespoons of coffee syrup over the brownie.
• Add a layer of either mousse or cashew cream on top of the brownie.
• Add more brownie and more coffee syrup.
• For the naughty version continue to build to the top of the glass, sprinkle with dark chocolate shards and put in the fridge for 30 minutes.
• For the nice version, add a dollop of mousse to the brownie layer followed by a good dollop of vanilla coconut yoghurt. Dust with cocoa or cacao and set in the fridge for 30 minutes.