2 Eggs Replacers
4 tablespoons cocoa powder
2 shots of brandy
4 tablespoons of Espresso
20 boudoir biscuits (vegan)
250 grams of Vegan Cream cheese
Whisk the egg replacers in a grease free bowl.
Next whisk the vegan cream cheese in a large bowl until softened.
Spoon in 4 tablespoons full of Caster Sugar and whisk.
Mix in the whisked egg replacers with the vegan cheese mixture and whisk together. I know a lot of whisking, but trust me it is worth it in the end!
In another separate bowl mix 2 shots of Brandy with the 4 tablespoons of Espresso.
Dunk half the Biscuits in the coffee mixture and start lining them up in the dish (casserole or lasagna sized).
Add on half of the vegan cream cheese mixture on top of the first layer of biscuits, and then add a second layer of soaked biscuits on top of the cheese.
Pour the rest of the cheese on top and sift about 4-5 tablespoons full of cocoa powder on top until the cheese is completely covered.
Stick in the fridge for about 3-4 hours and enjoy after Spicy Vegan Risotto
with a cup of strong Espresso. Yum!