Coffee Mylk Tiramisu

Tirami-WHO? Oh, Su. Dower and Hollingsworth’s Coffee Mylk Tiramisu is one to impress your mates with. And ready in just three simple steps… Handy really, if you’re as impatient as we are.

Check out this duo’s site for more criminally good lookin’ AND wholesome recipes: www.dowerandhollingsworth.com

Ingredients

For the biscuit layer

1 cup cashew nuts
¾ cup dates, pitted
2 tbsp Rebel Kitchen Coffee Mylk
2 tbsp coconut oil, melted
1 tsp vanilla extract

For the chocolate mousse layer

1 medium avocado
¾ cup dates
6 tbsp Rebel Kitchen Coffee Mylk
4 tbsp coconut oil, melted
3 tbsp cacao powder
1 tsp vanilla extract



For the coffee cream layer

1 cup coconut cream
¼ cup Rebel Kitchen Coffee Mylk
2 tbsp coconut oil,melted
2 tbsp maple syrup
1 tsp vanilla extract
Optional: cacao powder for dusting on top

Method

For the biscuit base, combine the ingredients in a food processor and whizz for a minute or so until a crunchy, sticky mixture forms. Spoon this into the base of your ramekins or glasses.

To make the chocolate mousse layer, combine all the ingredients in a food processor or blender and blend until a smooth chocolatey mixture forms – spoon this on top of the biscuit bases and pop them in the freezer while you make the final layer.

For the coffee cream layer, simply add all the ingredients to a mixing bowl and stir well. Spoon this on top of the chocolate mousse layer and top with a dusting of cacao powder.

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