VEGAN SPECULOSU

Since we for sure are the biggest sweet tooths on the planet, we decided it would be unfortunate not to share this delicious recipe with you lovely bunch. This classic dessert is rather easy to make and (very) hard to resist. We used speculoos instead of regular biscuits to switch it up a bit and give a Belgian touch to this Italian treat. There's no way you won't enjoy this incredibly lovely vegan tiramisu with speculoos.

BAKING TIME: 50 minutes (+ 25 minutes resting in the fridge) // SERVINGS: 4 // MEAL: desserts

INGREDIENTS

- 100g speculoos
- 2 cups of coffee
- 1/2 cup cane sugar
- 1/4 cup cocoa butter
- 1/2 cup soy milk
- 1 tsp agar agar
- 1/2 cup soy cream
- 1 vanilla pod
- 2 tsp cocoa

STEP-BY-STEP

1. Dip the speculoos into the coffee, then cover the dish with the dipped speculoos. 

2. Heat up soy milk in a pan and add cane sugar and the vanilla pod. Mix well and add agar agar, then boil for 3 minutes. 

3. Take the pan off the stove. Cut the cocoa butter into small pieces and add to the mixture.

4. Let the mixture cool down for a bit. Whip the soy cream until it is stiff and mix it together with the cocoa mixture. 

5. Pour half of the cream over the speculoos, add a new layer of speculoos and pour the other half of the cream over the speculoos. Put the tiramisu in the fridge for 25 minutes.

6. Before serving, sprinkle some cocoa on top of the tiramisu. 

*Tip: You can always add 1 tbsp of Amaretto to the coffee.