#zwieback

Cranberry Zwieback Pie

This vegan twist on classic tiramisu features creamy cashew layers, juicy strawberries, and the crunch of Zwieback biscuits soaked in coffee and rum. It's a delightful dessert that's perfect for any occasion.

Ingredients: 1 cup cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 cup brewed coffee, cooled. 2 tablespoons rum optional. 1 cup fresh strawberries, sliced. 12-16 vegan Zwieback biscuits. Cocoa powder, for dusting.

Instructions: Soak cashews in water, then add coconut cream, maple syrup, and vanilla extract to a blender. Mix until it's creamy and smooth. In a small dish, mix brewed coffee and rum. Shortly dip Zwieback cookies into the coffee-rum mixture, making sure they are covered but not soggy. Add a layer of dipped cookies to the bottom of a dish to serve. Cover the cookies with a layer of the cashew cream. Put a layer of strawberry slices on top of the cashew cream. Put another layer of cashew cream on top of the last one to finish. Put the dish in the fridge for at least 4 hours or overnight with the lid on to let the flavors mix. To serve, sprinkle cocoa powder over the top.

Prep Time: 20 minutes

Cook Time: 0 minutes

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