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Oatmeal Tiramisu (Vegan & Gluten-Free)

 Ho ho ho! It's time to up your breakfast game with this instant oatmeal tiramisu! Did I mention it's vegan and gluten-free? And the oat cake layer is double-chocolate? And it's done in the microwave within one minute?

vegan tiramisu

As great as baked oatmeals or overnight oatmeals are, they get a bit less exciting over time. So I came up with this idea to spice up the beloved oatmeal-based breakfasts - make it into a tiramisu! It has a decadent and chocolatey oatmeal cake base, silky and rich cream layer that's made of coconut cream and silken tofu, and finally topped with cacao powder and garnished with dark cherries. It has that exquisite look that sets a festive mode on any morning but at the same time, it is super easy to make! You can also prepare it the previous night and store it in the fridge.

This recipe makes one personal size serving, I used a 3.8 inch mold. If you want to make a bigger or smaller one, scale up or down the amount of each ingredient. 

baked oatmeal

INGREDIENTS:

Oatcake layer -

1/2 cup instant oatmeal

1 tablespoon unsweetened cacao powder

1 tablespoon coconut sugar

1/3 cup soy milk or plant milk of choice

1 tablespoon of cacao nibs (optional)

Cream layer -

1/2 cup coconut cream

1/4 cup silken tofu

1 tablespoon sugar

1/2 tablespoon coconut oil, softened

Coffee mixture - 

1/4 cup cold expresso

1 tablespoon coffee liqueur (optional) 


TO MAKE:

- In a microwave-safe ramekin dish, mix all the oatmeal cake ingredients, and microwave for one minute, stir and let it stand for 30 seconds, it'll solid up into a cake texture, set aside to cool down;

- Beat the coconut cream in a mixing bowl with an electric hand mixer, until fluffy and stiff peaks form;

- In another bowl, mix the tofu, sugar and coconut oil until well combined and smooth, fold in the coconut cream with a spatula;

- Stir together the cold expresso and coffee liqueur, you can skip the liqueur if you want to make it nonalcoholic;

- Prepare the mold you want to use, press down the cooled oatcake into the bottom, sprinkle on a little coffee mixture evenly on the oat layer, then fill the cream mixture on top;

- Let the tiramisu set in the freezer for 1 hour or leave in the fridge overnight. Before serving, dust with cacao powder and garnish with dark cherries. Enjoy!





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