No-Bake Treats
No-Bake Tiramisu Cups
Dipping the almond cookies in coffee for only a quick one-second pass, not a soak, is what lets them absorb enough coffee flavor while still holding their shape as distinct layers.
Ingredients
- 1 cup strong brewed coffee, cooled
- 16 almond flour shortbread cookies (gluten-free, dairy-free)
- 8 oz dairy-free cream cheese, softened
- 1/3 cup allulose
- 1 tsp vanilla extract
- 1/2 cup canned coconut cream, whipped
- unsweetened cocoa powder for dusting
Method
- 1
Pour the cooled coffee into a shallow dish.
- 2
Beat dairy-free cream cheese, allulose, and vanilla until smooth, then fold in the whipped coconut cream until light and airy.
- 3
Dip each cookie into the coffee for about one second on each side, just enough to absorb flavor, not a full soak — a quick dip like this lets the cookie take on coffee flavor while still holding its shape as a distinct layer; soaking too long turns it to mush that collapses into the cream instead of layering.
- 4
Layer dipped cookies and cream mixture in serving cups, alternating layers, ending with cream on top.
- 5
Dust with cocoa powder and chill at least 2 hours before serving (plus 2h chill).