Mocha Orange Tiramisu Recipe - alive magazine

Name: Mocha Orange Tiramisu Recipe - alive magazine
Ingredients: 1 cup (250 mL) strong, hot coffee; 2 oz (57 g) dark chocolate; 10 1/2 oz (300 g) firm silken tofu, drained; 1/4 cup (60 mL) golden cane sugar; 1 Tbsp (15 mL) natural cocoa powder, plus extra for garnish; 2 Tbsp (30 mL) apple cider vinegar; 1 tsp (5 mL) vanilla extract; 2 tsp (10 mL) finely grated orange zest, plus extra for garnish; 2 cups (500 mL) thick portion of canned coconut cream, about 2 - 14 oz (400 mL) cans; Rye crispbread crackers or gluten-free crackers, as needed; Cocoa nibs, for garnish (optional)

www.alive.com

This innovative recipe swaps the traditional dairy cream filling for a tofu-based one and uses rye crispbread instead of the traditional cookies.

View full recipe on www.alive.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools:

Blender
Microplane
Kitchen scale
Double boiler
Chef's knife
Cutting board
Mixing bowl
Whisk
Saucepan
Measuring cup
Measuring spoon
Spatula
Baking dish
Glass
Refrigerator

Ingredients

1 cup (250 mL) strong, hot coffee
2 oz (57 g) dark chocolate
10 1/2 oz (300 g) firm silken tofu, drained
1/4 cup (60 mL) golden cane sugar
1 Tbsp (15 mL) natural cocoa powder, plus extra for garnish
2 Tbsp (30 mL) apple cider vinegar
1 tsp (5 mL) vanilla extract
2 tsp (10 mL) finely grated orange zest, plus extra for garnish
2 cups (500 mL) thick portion of canned coconut cream, about 2 - 14 oz (400 mL) cans
Rye crispbread crackers or gluten-free crackers, as needed
Cocoa nibs, for garnish (optional)