A creamy vegan pistacchio tiramisu!
Food processor or blender
Blend the pistachios in a food processor or hand brender till it is a crumble.
Add 1 tsp of the agave syrup and vegetable oil. Blend again for 1-2 minutes.
Add the oat milk and blend till it’s a smooth paste.
Add the silken tofu and the rest of the agave syrup, blend till smooth and creamy.
In a bowl, mix the espresso and coffee liqueur. Dip the lady fingers in coffee and place them in an oven tray.
Add the cream on top of the lady fingers. Repeat this once more.
Place in the fridge for at least 6 hours or overnight.
Dust with cocoa powder and chopped pistachios.
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