These individual pots are the most delicious, indulgent and fruity dessert inspired by the much-loved tiramisu. With layers of double dark chocolate sponge cake, homemade raspberry compote, thick coconut yoghurt cream and topped with more raspberries and Dark Raspberry Chocolate, they are the best dessert to make ahead. They are naturally egg-free, dairy-free and easily gluten-free.
By Nourishing Amy
Double Chocolate Raspberry Tiramisu Jars
Prep Time: 20 minutes
Serves: 4-5 People
Ingredients
For the Chocolate Cake
180ml plant-based milk + 1 tsp apple cider vinegar
75g coconut sugar
45g (3 tbsp) thick coconut yoghurt
30ml (2 tbsp) olive oil
125g self-raising flour, or GF self-raising flour
30g cocoa powder
25g ground almonds
½ tsp baking powder
¼ tsp bicarbonate of soda
Pinch of salt
50g Dark Raspberry Chocolate, chopped small
For the Raspberry Compote
400g fresh raspberries
60ml maple syrup
3 tbsp chia seeds
For the Layers
240-300g thick coconut yoghurt
40g Dark Raspberry Chocolate, chopped small
Fresh raspberries
Method
Step 1
Preheat the oven to 160Fan/180ºC and line a 9-inch (24-cm) square tin with parchment paper. Stir together the milk and vinegar and leave for 5 minutes to curdle
Step 2
For the cake sponges: in a large mixing bowl, whisk the milk mix, sugar, yoghurt and olive oil until combined. Sift in the flour and cocoa powder and add the ground almonds, baking powder, bicarbonate of soda and a pinch of salt. Whisk until smooth and fold in the dark chocolate
Step 3
Step 4
Pour the batter into the tin, smooth over the top and bake for 18-19 minutes, until an inserted skewer comes out clean. Allow to cool for 10 minutes then carefully lift out to cool fully
Step 5
Step 6
Meanwhile make the compote: add the raspberries and syrup to a saucepan and allow to cool down for 10-15 minutes, until soft and jammy. Remove from the heat and stir in the chia seeds. Allow to cool fully, where it will continue to thicken
Step 7
To prepare the desserts: use a cutter the same size as your serving jars and cut out the cake rounds
Step 8
To layer up the desserts: place a round of cake in each jar and top with some raspberry compote, yoghurt and chopped chocolate. Repeat with more cake, compote and some yoghurt. Add on some fresh raspberries, chopped chocolate and enjoy
Step 9
Serve straight away or keep the desserts covered in the fridge for 2-3 days
