Pumpkin Tiramisu

These vegan pumpkin tiramisu mini cakes are a fantastic dairy-free treat. In a medium saucepan, whisk together the coconut milk, pumpkin purée, maple syrup, pumpkin pie spice, and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle the cornstarch mixture into the saucepan, whisking continuously.

INGREDIENTS

For the pumpkin crème:

• 1/3 cup cornstarch or arrowroot
• 1/4 cup water
• 3/4 cup canned coconut milk, mixed well before measuring
• 15 ounces canned pumpkin purée
• 3/4 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

For the vanilla cake:

• 3 cups all-purpose flour*
• 2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 3/4 cups soy, almond, or rice milk
• 1 cup seed oil

( personally  i think the canola oil is a bad product never to be used for this I have replaced the original recipe with mixed seed oil)

• 1/4 cup white or apple cider vinegar

• 1 tablespoon pure vanilla or almond extract

• 1/2 cup amaretto

• 1/4 cup water

• 3 tablespoons instant espresso

• 12 ounces dairy-free semisweet chocolate chips, ground in a food processor or chopped finely

 

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