I don’t know a person who would say: I don’t like tiramisu! But on plant based diet it’s not that easy to make this dessert. I made a cream base from millet. This is such a versatile grain as it’s grate for both sweet and savory dishes.
- 100 g millet
- 250 ml coconut milk
- pinch of salt
- 2 tbsp maple syrup
- 1 espresso
- 50 ml amaretto
- few biscuits (I used Lotus Biscoff)
- cocoa powder
- 1 scoop of chocolate protein powder (or cocoa powder)
- 5 tbsp coconut milk
- cocoa nibs
Soak millet for 8 hours or overnight. On the next day cook it on coconut milk with pinch of salt until it soak all the milk. Blend while still warm with maple syrup adding more coconut milk if needed.
Combine espresso with amaretto. Soak the biscuits in the mixture for a moment.
Prepare the serving dishes. Add few tbsp of millet cream, sprinkle with cocoa powder, add soaked biscuits. Repeat the layer.
Prepare the chocolate sauce by combining chocolate protein powder with coconut milk. You can use cocoa powder instead of protein powder and add maple syrup to sweeten the sauce. Pour it on top of your tiramisu. Sprinkle with cocoa nibs.