Suggested by Natasha Bourke
It’s really easy.
1 tub tofutti cream cheese
1/2 cup cashew butter
1/2 cup coffee (I use 3 shots of espresso)
1/3 cup sugar
Dash vanilla
Vegan chocolate biscuits
Dissolve the sugar in the hot coffee and cool in fridge.
Blend cooled coffee mix with cream cheese, vanilla and cashew butter until very smooth.
Layer in glasses or ramikins with the biscuits. I just use the biscuits whole. No more than 3 per serve.
Set in fridge overnight. I was lazy and decorated with choc chips.
Makes 6 small ones.
