The best dairy free tiramisu, so creamy you wouldn't believe that it’s plant-based! Made with tofu, dates, and almonds, it's a great way to indulge in this Italian dessert classic.
Add the tofu, maple syrup, coconut oil, soy milk, almond butter, rum, vanilla and a pinch of salt to a high speed blender. Bend for 60 seconds until silky smooth.
Add the dates to a food processor, and process on high for 20 to 25 seconds or until forms into a ball. Break up the ball and add back into the food processor.
Dissolve the herbal/instant coffee in hot water and add to the dates. Add the almond flour and sea salt and blend on high for 90 seconds until it forms into a ball.
Divide the crust between 6 small jars or dessert cups and press with your fingers to cover the bottom.
Pour the filling on top of the crust.
Refrigerate for 6 hours or overnight to set.
Dust with a generous amount of cocoa powder.
Notes
*If your dates are a bit dry, soak them in hot water for about 5 minutes to soften them.