Ready to get your hands dirty with the vegan version of one of the most renowned desserts? Then let's get started!
Ingredients for 2 portions:
150 grams of cashews
80 grams of plant-based milk
60 grams of maple syrup
30 grams of sunflower oil
Make some coffee and let it cool down (for a real Italian experience, use a moka);
Soak the cashews for at least 2 hours, or boil them for 10 minutes if you are running late;
Blend the cashews with the milk (I used soy milk), maple syrup and sunflower oil (if you want, also add the vanilla);
Break some biscuits with your hands and put them at the bottom of a glass or glass jar, then pour some coffee on them;
Spread the cream in each glass and let it sit covered in the fridge for at least 2 hours;
Sprinkle with cocoa powder and buon appetito!