No-Bake Vegan Nutella Tiramisu

1. In a shallow bowl, combine the cooled coffee, almond milk, and maple syrup; stir to create a coffee‑soak liquid.

2. Quickly dip each broken biscuit piece into the coffee mixture—just 1‑2 seconds per piece—so they absorb flavor without becoming soggy. Set soaked biscuits aside.

3. In a blender, combine the silken tofu, softened vegan hazelnut spread, chilled coconut cream (only the thick top layer), and vanilla extract. Blend on high until the mixture is completely smooth and airy, about 30 seconds.

4. Taste the cream and adjust sweetness with a little extra maple syrup if desired.

5. In a 1‑liter rectangular dish or individual serving glasses, spread a thin layer of the hazelnut‑tofu cream on the bottom.

6. Arrange a layer of coffee‑soaked biscuit pieces over the cream, pressing gently to create an even base.

7. Spoon another generous layer of the hazelnut‑tofu cream over the biscuits, smoothing with a spatula.

8. Repeat the biscuit and cream layers if your dish allows, finishing with a smooth top layer of cream.

9. Cover the tiramisu with plastic wrap and refrigerate for at least 2 hours, preferably 4, to allow the flavors to meld and the biscuits to soften.

10. Just before serving, sift cocoa powder evenly over the chilled tiramisu.

11. Garnish with dark chocolate shavings for extra texture and visual appeal, if using.

12. Slice or scoop, serve cold, and enjoy the creamy, coffee‑infused vegan delight.