Brew strong espresso, stir in coconut sugar, and let it cool slightly.
In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, and melted coconut oil.
Blend until perfectly smooth and silky — this is your creamy magic layer.
Dip each vegan ladyfinger into the cooled coffee for 2 seconds. Don’t drown them — this isn’t a baptism.
Arrange a layer of soaked ladyfingers in your dish.
Spread half of the cashew cream evenly on top.
Repeat with another layer of ladyfingers and the remaining cream.
Smooth the surface and dust generously with cocoa powder.
Refrigerate for at least 4 hours or overnight for best results.
Slice, serve, and pretend you spent hours perfecting it.
