Now you can enjoy tiramisu without the fuss. These parfaits have all the luscious creamy coffee and chocolate flavor of tiramisu in a fraction of the time. If you don’t have parfait glasses, martini glasses are a good choice, but any small dessert dishes will suffice. This recipe is reprinted by permission from Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less* by Robin Robertson © 2011.
- ½ cup hot black coffee
- ⅓ cup sugar
- 1 (8-ounce) container tofu cream cheese
- ⅓ cup cashew butter
- 1 teaspoon vanilla extract
- 8 to 12 vegan shortbread cookies
- ¼ cup Kahlua or other coffee liqueur
- Cocoa powder, for dusting
Combine the coffee and sugar in a small bowl, stirring to dissolve the sugar. Set aside to cool.
In a blender or food processor, combine the cream cheese, cashew butter, vanilla, and the reserved coffee mixture. Blend until smooth and creamy.
Break a cookie into the bottom of each of 4 parfait glasses or other dessert glasses. Drizzle each with 1 teaspoon of Kahlua and top with a spoonful of the cream cheese mixture. Repeat with the layering of the cookies, Kahlua, and cream cheese mixture, until the glasses are full, ending with a layer of the cream cheese mixture, dusted with cocoa powder. Serve at once or refrigerate and serve chilled.
Note: This dessert tastes best (and firms up a bit) if allowed to chill in the refrigerator for an hour or two, but is also perfectly yummy if eaten right away.
Winner of the 2009 VegNews Veggie Awards, chef and consultant, Robin Robertson has written 20 other vegan and vegetarian cookbooks. In addition to Quick-Fix Vegan* others include: Quick-fix Vegetarian*, 1,000 Vegan Recipes*, Party Vegan*, and Vegan on the Cheap*. Her website, Global Vegan Kitchen, allows you to read about her books and see some sample recipes.
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