Mocha Tiramisu Cups
Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 2 hours 15 minutes
These delicious, decadent dessert cups layer a coffee-infused coconut cream mousse with crumbled Mocha Chocolate Chip MacroBars® and a light cocoa powder dusting.
Yield: 2 - 4 servings
Ingredients
- 1 cup full-fat coconut cream
- 3/4 cup silken tofu, drained
- 1 ½ - 2 tbsp instant espresso powder, to taste
- 1/4 cup pure maple syrup
- 1 tsp vanilla bean paste
- pinch of salt
- 2 Mocha Chocolate Chip MacroBars®, torn into small pieces
- 1 - 2 tbsp cocoa powder
- 1 - 2 tbsp shaved dairy-free dark chocolate
Directions
1. Place the coconut cream in the fridge to chill for at least 12 hours, preferably overnight. Once thoroughly chilled, the contents should separate into two layers.
2. Scoop the solid top layer of cream into a mixing bowl and place in the fridge, reserving the liquid for another use.
3. In a food processor or blender, combine drained tofu, instant espresso powder, maple syrup, vanilla bean paste, and salt. Blend until smooth and creamy, adjusting espresso powder and maple syrup to taste.
4. Using an electric mixer, whip chilled coconut cream until stiff peaks form, about 2-3 minutes.
5. Gently fold the espresso mixture into whipped coconut cream, then beat until fully combined, lighter in color, and soft peaks form.
6. Cover the bowl and place in the fridge to chill for 1-2 hours, or until slightly thickened.
7. When ready to serve, place MacroBars bits at the bottom of a serving glass, spooning espresso mousse on top. Repeat until glass is nearly full. Finish with a light dusting of cocoa powder and a sprinkle of shaved dark chocolate. Enjoy!
Mocha Tiramisu Cups
https://www.gomacro.com/recipes/mocha-tiramisu-cups/
2024-12-01T00:00:00
These delicious, decadent dessert cups layer a coffee-infused coconut cream mousse with crumbled Mocha Chocolate Chip MacroBars® and a ligh…
PT15M
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Appetizer & Snacks
2\u002D4
1 cup full-fat coconut cream
3/4 cup silken tofu, drained
1 ½ - 2 tbsp instant espresso powder, to taste
1/4 cup pure maple syrup
1 tsp vanilla bean paste
pinch of salt
2 Mocha Chocolate Chip MacroBars®, torn into small pieces
1 - 2 tbsp cocoa powder
1 - 2 tbsp shaved dairy-free dark chocolate
PT15M
PT0M
PT2HOURS15M
Appetizer & Snacks
2\u002D4
1 cup full-fat coconut cream
3/4 cup silken tofu, drained
1 ½ - 2 tbsp instant espresso powder, to taste
1/4 cup pure maple syrup
1 tsp vanilla bean paste
pinch of salt
2 Mocha Chocolate Chip MacroBars®, torn into small pieces
1 - 2 tbsp cocoa powder
1 - 2 tbsp shaved dairy-free dark chocolate
Place The Coconut Cream In …
Place the coconut cream in the fridge to chill for at least 12 hours, preferably overnight. Once thoroughly chilled, the contents should separate into two layers.
Scoop The Solid Top Layer …
Scoop the solid top layer of cream into a mixing bowl and place in the fridge, reserving the liquid for another use.
In A Food Processor Or …
In a food processor or blender, combine drained tofu, instant espresso powder, maple syrup, vanilla bean paste, and salt. Blend until smooth and creamy, adjusting espresso powder and maple syrup to taste.
Using An Electric Mixer, Whip …
Using an electric mixer, whip chilled coconut cream until stiff peaks form, about 2-3 minutes.
Gently Fold The Espresso Mixture …
Gently fold the espresso mixture into whipped coconut cream, then beat until fully combined, lighter in color, and soft peaks form.
Cover The Bowl And Place …
Cover the bowl and place in the fridge to chill for 1-2 hours, or until slightly thickened.
When Ready To Serve, Place …
When ready to serve, place MacroBars bits at the bottom of a serving glass, spooning espresso mousse on top. Repeat until glass is nearly full. Finish with a light dusting of cocoa powder and a sprinkle of shaved dark chocolate. Enjoy!
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