Vegan Tiramisù that Tastes Legit

A few months ago I ranted on Instagram about how raw “cheesecakes” are just not it.  They are insanely overrated and just taste nothing like the real thing, and the same goes for raw “tiramisù” cakes.  So, if you fear that this recipe will be one as such, fear no more!

I’ve always been a big fan of Italian cuisine, and this dessert was my ABSOLUTE FAVORITE before going vegan.  Something about the coffee- and rum-infused ladyfingers that just fall apart in your mouth, layered with a creamy, slightly cheesy, sweet vanilla dream . . . just had my heart.  The phony, frozen “healthy makeovers”, featuring a date-and-walnut base with an overwhelming coconut flavor just did not do it for me.

As with many, if not most of my recipes, this is one that required a lot of research, problem-solving, thinking, and trial-and-error.  Being determined to come up with a recipe that will convince a purist like myself, I knew I wasn’t going to stop until I was satisfied with the result.  One that tasted like the real thing, contained the “forbidden”, “toxic” liquor and caffeine, and didn’t have the mouthfeel and temperature of an ice block.

I won’t bore you with the nitty-gritty details of how I came about with this recipe, but let’s just say that math is more useful than we give it credit for.  Really.

And here we have it ❤

A close up of the texture . . .

It holds up beautifully refrigerated, it’s creamy, it’s delicious . . . this really is a trip to heaven.  This vegan tiramisù defies odds and makes you think twice about the fact that all vegan is made from grass.  (Not)

Alright.  Without further ado, let’s get into the recipe!

Get to know me! (Q&A 1)

I recently hit 3,000 followers on Instagram (@sinfullygreen).  How amazing is that?  (Thank you all!!)  And since more than half of my followers came within the last two months or so, I thought I’d let you get to me know me a little better, so I asked you to leave me questions on my post.

Before that, though, I’d like to address a major change I’m making to my Instagram – I will no longer be posting recipes on there; instead, I will start posting on here.

Why?  Because it’s getting messy, and I want a way to be able to categorize my recipes, so that not only I, but all of you, can find them easily!  I was debating whether I should do YouTube or blogging, and I have decided to go with blogging, since I’ll able to create more content with the same amount of time.

Alrighty.  With that said, let’s get right into the questions!

Hearty White Bean Soup – simple, creamy, dairy-free, and vegan!

While I was in Seattle, Washington this summer, I visited a vegan restaurant (Chaco Canyon) and was introduced to the White Bean Soup, something I’ve never quite tasted before.  From there I knew there was no turning back.  How can you ever go wrong with a soup that’s hearty, satisfying, delicious, and healthy too?

So obviously I had to recreate my own version at home – and being a big fan of spuds, I just had to throw a few of them in there.

This may be TMI for guys, but when I’m on my period, I love eating soups.  They are easy to digest, give you the energy, and make you less bloated.  So this was a perfect compliment to my time-of-the-month.

Absolutely comforting, satisfying, loaded with veggies and goodness and most importantly, STARCHES.  There’s really not much to say besides

mmmmmm . . .

I’ll go pick up a spoon.  Be right back.  Meanwhile, keep reading for the recipe.  

Cookie Cereal!

Hey.  Long time no see!

I’ve been away to make video recipes on YouTube instead, but realized that I can’t keep up with all the work . . . at least for now.  So I’m back to posting recipes on here!  I also like that I can writer more on here 😛

I finished my SAT and last AP exam for the year a few days ago – and what better way to celebrate than to whip another new creation?

The texture of these was just AWESOME.  Reminds me of those Pepperidge Farm chocolate chunk cookies I lived on back in the day.  Crunchy but not hard like a rock, crumbly . . . just awesome.

And I can’t believe the texture could be this good while being gluten free . . . 

You’re probably thinking . . . well, aren’t these just small cookies?

Okay.  These are no longer just small cookies when you can have dessert as a meal, while fueling your body with nutritious goodness.

Cookies and milk for breakfast?  SOLD.

Is there such a thing as healthy, oil-free banana bread?

Short answer – YES!

Exams have been bombarding our schedules lately and I’m craving desserts.  Coincidence?  I think not.  After all, “stressed” is just “desserts” spelled backwards.

WARNING: THIS RECIPE IS DANGEROUS.  You will want to eat it all before anyone sees it or even before it has a chance to cool.

Seriously.  Just look at that beauty!

I just can’t get enough of it.  This bread is simply too scrumptious to describe.  I always have a-third of the entire loaf in one sitting without ANY regrets!  And the best part is I CAN indulge again and again because it’s nourishing as well.  It’s a win-win!

Holiday Gravy

This would have to be the best part of my Thanksgiving meal.

Something about it just says comfort.  Rich, extra-savory, and absolutely delectable, this is super-versatile gravy has endless possibilities.  I chose to serve it over my tofurkey, and it just MADE the dish.

This is perfect to make or bring to holiday season dinner party.  I present to you my easy, plant-based, and much healthier version of this traditional sauce.  Read on for the recipe!

How to get more sleep (and how not to procrastinate)

Sleep is probably the single thing that we are most deficient in these days – even many healthy eaters and fitness gurus do not manage to cater to their sleep requirements. I know that I used to struggle with sleep, going to bed after midnight (when I was in middle school . . . insane); but once I got into the routine of sleeping before 10 every day, I just can’t go back to being a sleep-deprived zombie. Here are some of my tips and what’s worked for me 😉

Cookie crumb butter! The latest and greatest is here.

Cookie crumb butter?  Yes, you read that right.

Speculoos cookie butter has been around the corner of every supermarket, but this much healthier homemade version is here to conquer.

You guys.  The latest and greatest is here!  I present to you this new creation of mine – the king of all heavenly spreads.  It’s creamy, yet crunchy at the same time with that characteristic graham cracker texture.  It has very quickly become my everything, and I’m sure it will be yours too  ❤

I admit that I did make a mess in my kitchen . . . and I had to make FOUR different batches just to figure out how to work a cookie into a spread that’s delicious and healthy and also keeps well at room temperature.  But definitely worth the extra work!

BBQ Roasted Chickpeas ;)

I’ve been really craving savory foods lately . . . especially Blue Diamond’s wasabi-shoyu-flavored roasted almonds.  But they sell a small fancy tin of NOTHING at a RIDICULOUS price . . . which just isn’t fair!  A girl’s gotta satisfy her cravings, right?

So I came up with this cheaper, healthier alternative.  I guess it’s a win-win for my body, my wallet, and the environment.  How exciting!  And of course, I’m sharing it with all of you 😉

Savory . . . crunchy . . . scrumptious.

Chewy chocolatey treasures ♥

I recently got a new food processor and couldn’t be more thrilled!  As I’ve also been looking for a chewy raw bar that isn’t ridiculously high in fat for just a minuscule 1-by-1 inch square (because who wouldn’t like to eat more 😛 ), I thought I’d experiment with an idea I’ve thought of – making a bar with dates and cacao as a base instead of dates and nuts.  (I’d also like to try out mulberries and dates, but let’s face it, not everyone lives where everything’s available . . .)

As it turns out, the results were everything I’ve been looking for in a raw bar.  One bite and my heart melted.

Rich, chewy, chocolatey, and oh-so-sweet to say the least, these babies are also packed to the gills with potassium, iron, and fiber!  They really are a dream come true for a healthy eater with a secretly dangerous sweet tooth.

I just can’t get enough.