Mocha Orange Tiramisu
Servings
12
Servings
12
Ingredients
  • 1cup stronghot coffee
  • 2oz dark chocolate
  • 10.5oz firm silken tofudrained
  • 1/4cup golden cane sugar
  • 1 Tbsp natural cocoa powderplus extra for garnish
  • 2 Tbsp apple cider vinegar
  • 1tsp vanilla extract
  • 2tsp finely grated orange zestplus extra for garnish
  • 2oz cups thick portion of canned coconut creamabout 2 – 13.5cans
  • Rye crispbread crackers or gluten-free crackersas needed
  • cocoa nibsfor garnish (optional)
Instructions
  1. In medium heatproof bowl, whisk together hot coffee and dark chocolate until chocolate is melted. Set aside to cool at room temperature.
  2. Meanwhile, make creamy tofu filling. To blender, add tofu, sugar, cocoa powder, vinegar, vanilla, and orange zest. Blend until smooth and creamy with no more tofu chunks, stopping to scrape down sides of blender container as needed. Add coconut cream to blender and mix until just combined, about 1 minute. Take care: if mixture is blended too long it may split. If this happens, simply continue blending; the mixture will warm up and emulsify again. This process could take up to 5 minutes.
  3. To assemble, set an 8 inch square baking dish in front of you. Have cooled mocha mixture, crispbread or cookies, and tofu filling all close at hand. Dip crispbread in coffee mixture for 6 to 10 seconds, then quickly transfer to bottom of baking dish. Repeat until you have an even layer of dipped crispbread covering bottom of dish. Pour half of tofu filling over soaked crispbread and smooth out into an even layer completely covering crispbread. Dip more crispbread into mocha mixture and lay another layer of dipped crispbread on top of filling layer, covering completely. Pour remaining tofu filling overtop and smooth out into an even layer, again covering crispbread completely. Cover baking dish with lid or beeswax wrap and chill in refrigerator at least 4 hours or overnight.
  4. Just before serving, dust top of tiramisu with some cocoa powder and additional finely grated orange zest. For some textural contrast, a sprinkling of cocoa nibs would be lovely here, but is optional. Spoon into bowls and serve. Any leftovers will keep, covered, in refrigerator for up to 3 days.