Guys, let me present you with my newest creation: vegan tiramisu puds with a chocolate twist!
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If you follow me on Instagram (and if you don’t, you definitely should), you will know I have a (slightly unhealthy) addiction to coffee. You will also know that I can’t go a day without chocolate. Combine the two together and ta-dah! That’s basically how this recipe came about.
![](https://www.letseatsmart.com/wp-content/uploads/2020/05/vegan-chocolate-tiramisu-pudding-recipe-683x1024.jpg)
Biscuit pieces soaked in coffee and rum topped with homemade chocolate ganache and delicate whipped cream. This dessert is to die for!
![](https://www.letseatsmart.com/wp-content/uploads/2020/05/vegan-chocolate-tiramisu-pudding-recipe-3-683x1024.jpg)
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Vegan Chocolate Tiramisu Puds
Super easy, fast and delicious recipe for a Tiramisu inspired vegan pud with a chocolate twist! Biscuit pieces soaked in coffee and rum topped with homemade chocolate ganache and delicate whipped cream. This dessert is to die for!
Ingredients
- 200 ml vegan double cream alternative
- 1/2 tsp vanilla extract
- 70 g dark chocolate
- 8 digestive biscuits
- 50 ml espresso
- 2 tbsp rum** or any other alcohol of choice (brandy, marsala or coffee liqueur works well)
- 1-2 tbsp cocoa powder
Instructions
- Make the espresso. Once cool, add the alcohol, stir, transfer into a shallow bowl and set aside.
- Pour the cream into a bowl*. Using an electric whisk, whip until it forms stiff peaks. Using a silicone spatula, gently fold in the vanilla extract.
- Break the chocolate and place into a heatproof bowl. Sit over a pan of simmering water (a bain marie) and allow the chocolate to melt. Once melted, fold in 3 tablespoons of the whipped cream until combined.
- Dip four digestive biscuits in the espresso and rum mixture, one at a time then transfer into a glass, two in each one.
- Divide the chocolate mixture between the two glasses, then place in the fridge for 5-10 minutes to set.
- Dip the remaining four digestive biscuits in the espresso and rum mixture, and place on top of the chocolate mixture, two in each glass.
- Top with the remaining whipped cream – you can do this with a spoon or transfer the cream into a piping bag and pipe the cream for a neater pattern.
- Place in the fridge and chill for at least 30 minutes.
- To serve, dust with cocoa powder.
Notes
* Leave the cream in the refrigerator right up until you’re ready to whip it. ** If you want to make a non-alcoholic tiramisu pud, just leave the liqueur out.