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Leftovers chocolate-orange tiramisu with candied almonds 

Leftovers chocolate-orange tiramisu with candied almonds

This luscious pud evolved from using up leftover Chocolate courgette loaf, Vegan chocolate orange mousse and Whipped coconut cream that happened to be to hand, hence the name.

SERVES 6-8

GLUTEN FREE

 ½ Chocolate courgette loaf (see here), cut into 3cm cubes

250ml (a cupful) of Vegan chocolate orange mousse (see below)

1 ½ quantities Whipped coconut cream (see below)

135g almonds, chopped

2½ tbsp rice malt syrup

2 tbsp instant coffee granules

2 tbsp boiling water

  • Preheat the oven to 180C/gas 4. Spread the almonds on a lined baking tray, drizzle with 2 teaspoons of the rice malt syrup and toast for about 6 minutes, until golden and fragrant. Set aside.
  • Place the chocolate loaf cubes in a large bowl. In a small bowl, combine instant coffee with hot water and remaining rice malt syrup until dissolved. Pour this mixture over the loaf cubes. Stir gently and set aside for 5 minutes. Alternatively allow the loaf cubes to sit in the coffee mixture overnight before assembling.
  • To assemble, spoon a layer of Vegan chocolate orange mousse at the base of each serving glass or jar (or make a big tiramisu in a trifle bowl), then a layer of loaf cubes and then a layer of coconut cream. Repeat process, finishing with the cream on top. Sprinkle candied nuts over the top to serve.

TRICKY TIP For a burst of extra flavour, add slices of oranges that have been drizzled with rice malt syrup and quickly pan fried.

FOR VEGAN CHOCOLATE ORANGE MOUSSE Place 1 x 400 ml can coconut cream in a large mixing bowl with 50g raw cacao powder, 60ml rice malt syrup, 40g chia seeds, 1 tablespoon orange zest, and the juice of ½ an orange. Whisk together until well combined and smooth. Chill in the fridge for at least 3 hours, or until firm. Makes enough for 4-6 as a dessert on its own, in which case divide among individual serving glasses before chilling.

FOR WHIPPED COCONUT CREAM Place 1 x 400ml can full-fat coconut cream can upside down in the fridge overnight (be sure not to shake the can beforehand). The next day, turn the can right way up and open without shaking it. Spoon out the top layer of liquid (and keep for smoothies or other recipes requiring coconut milk or coconut water). Leave the rest of the harder cream in the can, add 1 tablespoon granulated stevia and then blend with a stick blender until creamy. (If you don’t have a stick blender, remove the cream from the can and blend with beaters or in a blender.) 

  • As well as for this dessert, you can use this cream as a cake frosting on its own or with other flavourings. Or try it with a brownie or cupcake (in lieu of ice cream or cream). Makes 250ml.

 

 

 

 

 

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