Description
A plant-based twist on the classic tiramisu, made with layers of Oreo cookies, dairy-free ingredients, and espresso for a delightful dessert.
Ingredients
Scale
- 4 packs of Oreo cookies
- 1 mug of brewed espresso
- 250g of dairy-free block butter (softened)
- 420g of icing sugar
- 2 teaspoons of vanilla bean paste
- 80g of dairy-free vanilla yogurt
- 4 Oreos (for the filling, crushed)
- 100ml of dairy-free whipping cream
- More Oreos (for decoration)
Instructions
- In a large mixing bowl, combine the softened dairy-free butter and icing sugar. Beat with an electric mixer until fluffy and well combined (3-5 minutes).
- Mix in the vanilla bean paste and dairy-free yogurt. Beat until fully incorporated (around 2 minutes).
- Gradually fold in the dairy-free whipping cream until smooth and light.
- Fold in 4 crushed Oreos until evenly distributed.
- Quickly dip each Oreo into the brewed espresso (1-2 seconds per side).
- In a 9×9 inch dish, layer half the dipped Oreos at the bottom. Spread half of the cream mixture on top.
- Repeat with the remaining dipped Oreos and top with the remaining creamy mixture. Smooth out the top layer.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Notes
Ensure the dairy-free butter and whipping cream are at room temperature for ideal blending. For the best flavor, consider using high-quality vegan ingredients.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 45g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan, dessert, tiramisu, oreo, no-bake, coffee flavor
