Having just spent nearly five weeks in India without any coffee (which wasn’t so bad but I strangely developed a taste for black tea), and the great thing is that now that I’m home I don’t seem to feel the need for the daily espresso or two that I used to have. Happy days.
However I have been thinking a lot about coffee desserts. I’m not sure what’s going on but it’s got me thinking about creating a raw tiramisu…
Now my husband Andy loves a tiramisu but I would usually chose something citrusy. However I do think that the combination of rich dark chocolate, coffee and vanilla is wonderful, so it had to be tiramisu.
So here it is – my latest dessert creation! Cute little raw vegan cupcake tiramisu cheesecakes and I’m really happy with the result. A deliciously crunchy, rich base with a gooey, chocolatey coffee mousse centre and creamy vanilla topping.
Once again I’ve added my little secret ingredient chestnuts to the mousse for extra richness and texture, you’ve got to try it. I also tried using silicone cup cake cases for the first time and they worked like a dream!
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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