Vegan Protein Tiramisu

Pump up the plant-based protein with this vegan bake by subbing flour for FORM Nutrition's best-selling Tiramisu protein powder.
Ingredients:
 
2 vegan vanilla sheet cakes (see recipe below)

135g raw cashews

110ml Planet Organic Almond Drink

500g (1 can) rich, thick coconut cream - chilled

3 tablespoons agave/maple syrup

1 teaspoon vanilla extract

1 tablespoon cocoa powder

4 shots/120ml espresso (or condensed instant coffee if you don’t have access to a coffee machine)

2 tablespoons Kahlua or other coffee liqueur

Vegan Vanilla Sheet Cakes
 
Ingredients:
 
200g plain flour (or gluten free alternative)

100g Form Performance Protein - Tiramisu flavour

300g sugar

¾ teaspoon salt

360ml Planet Organic Unsweetened Almond Drink

3 teaspoons vanilla extract

120ml olive oil

1 tablespoon apple cider vinegar
 

Method:

First, make your sheet cake:

- Preheat oven to 180C

- Grease a large baking tray about 2” deep with plant based spread or olive oil – lightly flour and leave to one side.

- Sift flour and protein mix into a mixing bowl. Add the remaining dry ingredients and stir.

- Next, combine the liquid ingredients and add this to your dry mixture.

- Stir until smooth with no remaining large lumps. Pour batter into pan, taking care to ensure mix is evenly distributed.

- Bake in preheated oven for 20 minutes until a knife can be inserted and come out clean.

- Leave to cool.

Then turn into an indulgent protein-rich dessert:

- Take your sheets of protein vanilla cake and cut into approximately 40 slices (20 per sheet), 1” wide.

- In a jug, add the espresso/instant coffee and stir in the Kahlua and water until you reach around 70ml. Put to one side.

- Place the cashews in a pot filled with boiling water and simmer for about 8-10 minutes - cashews are ready when soft.

- In a blender, combine cashews, almond milk, agave/maple syrup and vanilla extract. Blend until you reach a smooth, thick ‘milkshake’ consistency.

- Ensure the coconut cream is chilled enough to harden, draining any remaining water from the can. Add to a mixing bowl and beat until light and fluffy.

- Slowly pour in the cashew mix and fold until fully combined - place in fridge.

- In a large rectangle dish, snugly fit in half of the cake slices so there are no gaps.

- Drizzle a fair amount of the coffee mixture and spread half of the coconut cream.

- Repeat until all your sheetcake has been used up.

- Sift cocoa powder over the top and place in fridge to chill overnight.

- Serve and enjoy!

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