Pumpkin Coconut Tiramisu

I saw a link on Vegan Coloradocal for Vegan Pumpkin Tiramisu by Chef Chloe and was thoroughly inspired. The following recipe is my adaptation.

Ingredients

CAKE:

 1 bag of Classic Vanilla Cake Mix

 (1/4 cup oil, 1/2 cup water, Ener-G egg replacer for 3 eggs )

I doubled the water as the mix was too thick for my liking

PUMPKIN FILLING: 

1 Pie Pumpkin - should yield - 10 oz pumpkin

2 tbsp soy-free Earth Balance

1 tbsp pumpkin pie spice

1/2 cup water

4 tbsp Agar-Agar

1/4 cup So Delicious Nog (Coconut Milk)

1 bag of Hail Merry's Raw Vegan Macaroons

ESPRESSO LIQUEUR:

5 tbsp instant organic espresso

1/2 cup organic sugar

1/2 cup amaretto

1/4 cup rum

1/4 cup water

1/4 Orange Peel in Dark Chocolate Chocolate Bar

1/2 Crystalized Ginger in Dark Chocolate Bar

Preheat your oven to 375.
Put a bit of water in the bottom of a baking dish.
Cut pie pumpkin in half and smear 1 tbsp of earth balance on each half.
Sprinkle with pumpkin pie spice and place the halves face down in baking dish and cover with foil.
Bake for 1 hour.



While the pumpkin bakes prepare cake mix and bake in non-stick cake pan.
While cake is baking prepare the espresso liqueur soak

Bring water to a boil and dissolve espresso and the sugar in the boiling water.
Stir constantly. Let the mixture boil for several minutes until the mixture has thickened.
Remove from the stove and let the mixture cool and thicken further.
Once the mixture has cooled and thickened stir in the amaretto and the rum.
Pour most of the mixture into the bottom of the cake pan, saving some to pour over the top of the cake later.
Use a cheese grater to shave the chocolate bars into a bowl. Once mixed together place half of the chocolate on top of the espresso soak in the pan. Save the rest of the chocolate for later. Place the cake back in the pan on top of the espresso soak. Place cake in warm oven (the oven should still be warm from use earlier - do not 'cook' the cake again, just warm it in the oven)

Pumpkin Filling

Yum! Macaroons!

Scoop all of the pumpkin into a blender with nog and the bag of Hail Merry's Raw Vegan Macaroons and puree.
On the stove bring the water to a boil and stir in agar-agar. Turn the heat down and let simmer for five minutes. Let cool for five minutes and combine with pumpkin mixture. Place in the refridgerator to set about 1 hour.












When pumpkin mixture is set, cut the cake into squares. Sprinkle reserved chocolate over half of the cake. Layer pumpkin mixture on top of the chocolate and place naked cake on top. Sprinkle with cinnamon and serve!

We created this to serve at dinner with my Father for Thankgiving. Don't forget that the state of mind that you are in is an important ingredient. I highly recommend adding a heart full of gratitude to this recipe. It tastes delicious.