Pumpkin Tiramisu Cups

Name: Pumpkin Tiramisu Cups
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 cup Coconut cream, full fat; 226 g Firm Tofu; 0.5 cup pumpkin puree; 1 tsp vanilla; 2 tbsp lemon juice; 0.25 cup maple syrup; 1 pc Simple Mills Cinnamon Sweet Thins; 0.5 cup Espresso Shot; 4 tbsp whipped cream

Creamy, cozy, and perfectly spiced — these no-bake pumpkin tiramisu cups are the ultimate fall treat. Made with tofu, pumpkin purée, coconut cream, and a touch of maple syrup, they’re rich and velvety without any dairy or refined sugar. Lightly sweet, full of protein, and bursting with autumn flavor — a dessert that tastes indulgent but leaves you feeling good.

Serves

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Ingredients

Serves4

For the pumpkin maskapone

1 cup Coconut cream, full fat
226 g Firm Tofu
1/2 cup pumpkin puree
1 tsp vanilla
2 tbsp lemon juice
1/4 cup maple syrup

For the cake layer

1 pc Simple Mills Cinnamon Sweet Thins
1/2 cup Espresso Shot
4 tbsp whipped cream

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Instructions

Add tofu, coconut cream, pumpkin puree, maple syrup, lemon juice and vanilla to a high speed blender and blend until smooth.
Dunk the cinnamon sweet thins into the coffee and layer on the bottom of your cups.
Drizzle a layer of the pumpkin mascarpone over the sweet thins. Continue alternating between the cake layer and mascarpone layer until the cups are filled.
Close the cups and let rest in the fridge for at least 8 hours.
Serve topped with vegan whipped cream.