If you're craving the flavors of Tiramisu but want a healthier alternative, this recipe is a must try! It's dairy-free, can be made gluten-free, and with reduced sugar, thanks to our sponsor - purecane! Instead of lady fingers, we create an espresso soaked graham cracker pie crust as the base. And instead of cream, we use a little non-dairy yogurt. The combination is heavenly and will remind you of that indulgent Italian dessert.
Preheat the oven to 350. Spray 7 ramekins with non-stick spray.
In a bowl, mix your crushed graham crackers, melted vegan butter, 2 tablespoon of purecane sugar substitute or 4 tablespoon of sugar, espresso, and salt together. Scoop about 2 tablespoon of the mixture into the bottom of 7 ramekins. Bake them in the oven to 25 minutes until they harden.
While the crust bakes, in a separate bowl, mix the yogurt, vanilla, cocoa powder, and 1 teaspoon of purecane powdered sugar substitute or 1 tablespoon of regular powdered sugar together. Refrigerate until ready to serve.
Remove the ramekins from the oven and allow them to cool completely. Them, scoop about 4 tablespoon of the yogurt into each ramekin. Sprinkle the top with cocoa powder and refrigerate until ready to serve.