Vegan Chai Tiramisu

Ingredients

• 1.5 tablespoon cocoa powder 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground cardamom 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground fennel seeds 
• 1.5 cups dairy-free cream cheese alternative 
• 8 ounces silken tofu firm
• 0.5 cup agave nectar 
• 0.5 cup sugar 
• 0.3 cup dairy-free creamer plain
• 1.5 teaspoons agar agar 
• 2 cups pastry flour whole wheat
• 0.3 cup sugar 
• 1 tablespoon double-acting baking powder 
• 0.3 teaspoon salt 
• 1 cup dairy-free creamer plain
• 0.8 cup agave nectar 
• 2 servings energ egg replacer prepared (equivalent of 2 eggs)
• 2 tablespoon oil 
• 2 cups strongly masala chai black brewed

Equipment

• food processor
• bowl
• sauce pan
• oven
• whisk
• blender
• baking pan
• cake form
• pastry bag

Directions

1. In a small bowl, whisk together the cocoa, cinnamon, cardamom, cloves, and fennel.
2. Put the dairy-free cream cheese, tofu, agave, sugar, creamer, and agar in your food processor or blender and process until thoroughly combined.
3. Pour the mixture into a saucepan and simmer it over medium heat for 5 minutes.
4. Let cool, and refrigerate the mixture for at least 1 hour.
5. Preheat your oven to 350°F.
6. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
7. Combine the dry ingredients together.
8. In a medium bowl, whisk together the creamer, agave, Energ-G “eggs,” and oil.
9. Fold the wet ingredients into the dry ingredients.
10. Scrape the batter into a pastry bag. Pipe the batter into 3-inch long by 1-inch wide cookies, leaving about a 1 inch between each cookie.
11. Bake for 18 minutes.
12. Option: Do not pipe the batter, but fill a rectangular cake pan with the batter about 1” high and bake the cake for 25 minutes.
13. Pour the chai tea into a shallow bowl.
14. Dunk each ladyfinger in the chai tea for about 3 seconds.
15. Line the bottom of a baking dish with the lady fingers and lightly brush them with a little chai tea.
16. Spread about ½-inch of the sweet cream on top of the lady fingers. Repeat this process with another layer of lady fingers and sweet cream.
17. Sprinkle the cocoa-chai spice mix over the top layer of sweet cream.
18. Chill the tiramisu for at least 30 minutes.