Vegan Chai Tiramisu

Ingredients

• 1.5 tsp agar agar 
• 0.5 cup agave nectar sweet
• 0.8 cup agave nectar sweet
• 1 tbsp double-acting baking powder 
• 2 tbsp canola oil 
• 2 cups strongly masala chai black brewed
• 1.5 tbsp cocoa powder 
• 2 servings energ egg replacer prepared
• 0.3 tsp ground fennel seeds 
• 0.5 tsp ground cardamom 
• 0.5 tsp ground cinnamon 
• 0.3 tsp ground cloves 
• 0.3 tsp salt 
• 8 oz silken tofu firm
• 1.5 cups soy cream cheese 
• 0.3 cup non-dairy creamer like mimiccreme 
• 0.5 cup ground turbinado sugar finely
• 2 cups pastry flour whole wheat

Equipment

• food processor
• oven
• baking pan
• cake form
• pastry bag

Directions

1. Whip all of the sweet cream ingredients together in a food processor until they are thoroughly combined. Simmer this on a medium heat for 5 minutes. Chill it for at least an hour.
2. Combine the dry ingredients together. Prepare the EnerG Egg Replacer in the ladyfinger section.
3. Mix this with all the wet ingredients. Fold the wet ingredients into the dry mix. Load a pastry bag with the batter. Pipe the batter into 3” long, 1” wide cookies, leaving about a 1” space between each cookie.
4. Bake these on 350 degrees for 18 minutes. 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.Brew the chai tea.
5. Mix the spices together and set them aside. Dunk each ladyfinger in the chai tea for about 3 seconds. Line the bottom of a baking dish with the lady fingers. Lightly brush them with a little chai.
6. Spread about ½” of the sweet cream on top of the lady fingers. Repeat this process, making another layer of lady fingers and sweet cream.
7. Sprinkle the spice mix over the top layer of sweet cream. Chill the tiramisu for at least 30 minutes.