Born and raised in Atlanta, NYC based vegan chef, cooking instructor and holistic health coach Jenné Claiborne of Sweet Potato Soul is joining us at Vegan Miam to share an amazing dessert recipe. She created Sweet Potato Soul to share her passion for healthy living, good food and to help others embrace a plant-based lifestyle. Jenné is an ever-inspirational and gorgeous soul with a sweet personality, and these lovely traits are present throughout everything she does at Sweet Potato Soul. She attributes much of that to her Nana, a fabulous cook and an inspiring character in her life. Her blog features nourishing and delicious vegan recipes, useful tips and entertaining cooking videos. I can’t get enough of her videos, check them out.
We’re fortunate to have a sprinkling of her soul here at Vegan Miam with Jenné’s Chestnut Tiramusu. I couldn’t wait to share this recipe – Tiramisu is a borderline obsession of mine and I adore any dessert with chestnut. Jenné made this dish for Thanksgiving and it was an amazing hit, so here’s a little bit of sweet plant-based soul for you!
Nothing says winter holidays like roasted chestnuts and comforting sweets––their scent wafting through the house, and inspiring joy in everyone graced by their holiday charm. At my family home in Atlanta, Georgia our must-have Christmas desserts have always been southern classics like sweet potato pie, apple pie, and bread pudding. But this year I’m adding a new dessert to the table, chestnut tiramisu.
I’ve always been a big fan of tiramisu as a vegan and before giving up animal products. When Rika asked me to do a guest post for the blog I took it as my opportunity to start experimenting with different flavors of this fabulous Italian dessert. First I tried pumpkin, then came sweet potato, and next on my list was chestnut. While I adored all three flavors, the chestnut stood out to me for it’s nuttiness, inherent richness, and comfort quality. I’ve shared this dessert with quite a few friends, and even took it with me to the family Thanksgiving dinner. It’s been a hit every time!
Despite the multiple steps, chestnut tiramisu is quite easy to make. Make it the night before you want to serve it so that the flavors can marry, and the cake can be nice and moist between the layers of chestnut cream, chocolate, and espresso. I’m starting to drool just thinking about it!
In a small mixing bowl, stir together the arrowroot and water. Set aside while you work on the other ingredients.
In a small sauce pot bring the coconut milk to a simmer, then add the chestnut puree (which you’ll have to mash with a fork to soften), maple syrup, cinnamon and nutmeg. Whisk to combine the ingredients. Slowly whisk in the arrowroot liquid, and continue to whisk for a few minutes as it begins to thicken. Once thick, remove the cream from the heat, and pour it into a mixing bowl and allow to cool for 15 minutes.
Once cooler place plastic wrap over the cream––allowing the wrap to press directly to the cream––and set in the refrigerator for at least one hour.
Preheat oven to 350°F and grease a 9-inch round cake pan.
Whisk together your dry ingredients in a mixing bowl, then set them aside to whisk together your wet ingredients. Slowly pour the wet into the dry, and stir to combine. Be careful not to overmix the ingredients. Pour the batter into your greased cake pan, and bake for 25 minutes. Test the doneness of the cake with a toothpick. Allow to cool for at least a half an hour.
Place the Amaretto, water, and espresso in a jar and cover tightly with a lid. Shake to combine the ingredients and help the espresso melt. If you don’t have a jar with a lid, simply stir the ingredients in a bowl until the espresso has melted.
To assemble the tiramisu
Remove the cake from the cake pan, and cut in half into semi-circles. Then turn each semi-circle into two layers by halving them horizontally. Place the bottom semi-circles back into the cake pan, then drizzle about 1?4 cup of the espresso soak over the cake.
Spread the chestnut cream over the cake, covering it completely, then sprinkle the chocolate chips over that. Repeat this with the second layer of cake, espresso soak, and chestnut cream.
Finish the tiramisu off with ground espresso beans or ground instant espresso. Serve immediately with a sprinkle of powdered sugar, or allow it to set overnight.
Recipe adapted from Chloe Coscarelli’s pumpkin tiramisu recipe
About Sweet Potato Soul
Jenné is a NYC based vegan chef, cooking instructor, and health coach. She is also the creator of Sweet Potato Soul, a vegan food blog that features recipes, tips and super fun cooking videos. She has guided hundreds along their vegan journey. Jenné has contributed to the Vegetarian Times, Shape.com, the Huffington Post, Reader’s Digest, Refinery 29, Well & Good, Alignyo, and many other publications.