Classic Chocolate Chip Cookies Minus the Milk

Hubby has a sweet tooth, and he frequently wants to pick up sweet treats from the grocery store that are full of artificial colors, flavors, sweeteners and are simply not good choices for his health. I feel better with Hubby enjoying his sweet treats when I'm in control of the ingredients.

One of Hubby's favorites is a classic chocolate chip cookie. My challenge was to tame that beast of a sweet tooth without all the butter and milk in the original recipe.

Our original recipe is a well loved, well worn, Alton Brown recipe for "The Chewy." It is chocolate chip cookie perfection! This is a 5 star recipe on FoodNetwork.com with over 1,000 reviews. It strikes the perfect balance between crispy edges and chewy centers.

ALTON BROWN'S "THE CHEWY"
Makes 2 dozen (oversized) cookies

• 8 oz unsalted butter
• 12 oz bread flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 2 oz granulated sugar
• 8 oz light brown sugar
• 1 large egg
• 1 large egg yolk
• 1 ounce whole milk
• 1 1/2 tsp vanilla
• 12 oz semisweet chocolate chips

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda. Pour the butter into a stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg hold, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
Preheat the oven to 375 degrees Fahrenheit and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2 ounce portions onto parchment-line half sheet pans. 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

MILK FREE CLASSIC CHOCOLATE CHIP COOKIES
Makes 2 dozen (regular sized) cookies

• 1/2 cup coconut oil or Earth Balance dairy free margarine (I like the coconut oil more and hubby likes the Earth Balance more)
• 1 1/4 cup flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/8 cup white sugar
• 3/4 cup brown sugar
• 1 egg
• 1 tbs coconut or almond milk (I've used both and prefer the coconut)
• 1 tsp vanilla extract
• 12 oz milk free chocolate chips
• 1/2 cup chopped pecans (optional, but not in my house, we prefer our cookies to be "boys")

Preheat the oven to 375 degrees Fahrenheit
Cream the coconut oil/margarine with the sugars until light and fluffy. Add the egg, coconut/almond milk and vanilla. Sift together the flour, salt and baking soda and slowly incorporate the dry mixture until combined. Stir in the chocolate chips and nuts.
Drop by rounded tablespoons onto a parchment lined cookie sheet (honestly I never do this part because my cookies don't stick) and bake for 11 minutes. Cookies should be lightly browned around the edges and firm in the center. Remove to a cooling rack to cool completely.

You'll notice some big differences between the original recipe and mine. My recipe is technically a half  batch compared to the original. Also, I don't melt my "butter" and I don't chill the dough before I bake it. I've tried both ways and feel that there isn't a difference, so in the interest of taming that elusive sweet tooth post-haste, I opt not to.

Peace,
Laura

Blueberry Pie In the Sky

It's catch-up time! No, not ketchup, I know it's a food blog, but work with me here. This week I'm getting caught up on blogging all the milk free goodies I've created over the past two months.

First up: Blueberry Pie!

A good fruit pie is a thing of beauty and this summer I was excited to try my hand at an amazing blueberry pie recipe that I came across on Inspired Taste. See the original recipe here: http://www.inspiredtaste.net/23159/homemade-blueberry-pie-recipe/ . I was particularly excited about this recipe because it incorporated some fresh new flavors in a traditional recipe and I felt it would be easy to create a milk free version.

MILK FREE BLUEBERRY PIE
Makes 1; 9 inch pie

For the crust:  Makes 2, 10 inch crusts.

• 2 2/3 cup unbleached all purpose flour
• 1 cup non-hydrogenated organic all vegetable shortening (I like Spectrum Organic brand)
• 1/2 tsp Kosher salt 
• 7-8 tbs ice cold water (more if the crust is dry)

For the egg wash:

• 1 egg 
• 1 tbs water

In a large bowl mix the flour and salt. Using a pastry blender work in the shortening until the mixture is crumbly. Slowly add in the water, starting with 7 tablespoons and adding one additional tablespoon at a time until the mixture comes together. The key is to not overwork this dough or it will become tough. Divide the dough in half and dump the mixture onto two squares of plastic wrap. Using the plastic wrap, form the dough into two round flat disks and refrigerate for at least 1 hour. (I'm realizing now a picture of THIS would actually be helpful to illustrate what I'm trying to say. I'll work on that!).
Helpful hint: I've been told never to touch the dough with your bare hands or it will make the crust tough. No, I don't know why; it could just be an old wives' tale.

For the filling:

• 2 pints of blueberries
• 2/3 to 3/4 cup of sugar
• 1/3 cup cornstarch (note in the original recipe they call for 1/4 but I didn't feel this gelled well enough).
• 1/8 tsp salt
• 1/8 tsp ground cinnamon
• 1/8 tsp ground allspice
• finely grated zest of 1 lemon

In a large bowl whisk together the sugar, cornstarch, salt, spices and lemon zest. Add the blueberries and toss gently to combine.

To prepare the pie:

Pre-heat the oven to 400 degrees Fahrenheit and place a flat cookie sheet on the middle rack.
Roll out the bottom crust to 1/4 inch thick and gently transfer it to a 9 inch pie plate. Be careful not to stretch the crust. Trim the crust to a 1 inch overhang.
Dump the blueberries and all the sugar/cornstarch mixture into the bottom crust.
Roll out the top crust to 1/4 inch and cover the blueberries with the top crust. Either prepare a lattice crust, or cut several large vents to allow steam to escape. I used a small star shaped cookie cutter to prepare a lattice-type crust. Seal the crust by crimping in whatever style you prefer. Lightly brush the top crust with egg wash (1 egg + 1 tbs water) and a sprinkle of sanding sugar to make a pretty, shiny crust.
Put the pie in the oven on the cookie sheet and bake 20 minutes.
Reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 45-50 minutes or until the center of the pie is actively bubbling. This could take additional time. If the crimped edges begin to brown too much cover with foil or a pie shield and continue baking.
Remove pie to a cooling rack and allow to cool for 4 hours before serving.

The cinnamon, allspice and lemon in this pie give it an amazing flavor that you don't expect in a blueberry pie. It's a great potluck dessert dish or 4th of July pie!

Peace,
Laura

Practically Perfect Milk Free Chocolate Frosting

Frosting; the HOLY GRAIL. That sweet, but not too sweet, creamy without cream, easy without the can, balance of cake crowing deliciousness.... I have finally found it!

My challenge was to create a Birthday/Mother's Day cake for my mom, and her request was vanilla cake with chocolate frosting. I vowed to create an amazing cake to celebrate my equally amazing mom!

Awhile back I had found a recipe for dairy free chocolate mousse made exclusively from canned coconut milk and chocolate. It was overly rich and thick and not mousse-like at all, however I had a vision for what it could potentially become: frosting.

PRACTICALLY PERFECT MILK FREE CHOCOLATE FROSTING
Covers 1; 9 inch layer cake

• 1 12 oz can of full fat coconut milk
• 1 12 oz bag of dairy free chocolate chips
• 1 tsp vanilla
• 1 tsp instant espresso powder

1) At least 24 hours before you plan to make the frosting; refrigerate the can of coconut milk until it separates. Reserve the solids and discard or save the liquid for another purpose.
2) In a double boiler melt the coconut milk solids with the entire bag of chocolate chips, stirring regularly until the chocolate is completely melted and combined with the coconut solids.
3) Add the vanilla and espresso powder and stir until well combined.
4) Refrigerate until semi-solid (about 1-2 hours or until it's peanut butter consistency).
5) Whip with an electric mixer until the mixture becomes fluffy and light brown in color (1-2 minutes).
6) Frost your cake and lick the beaters.

It was delicious, so delicious in fact, that it completely upstaged the vanilla cake, which was good, but not great. My mom and aunt were caught with their fingers in the frosting. Even my dad, who typically avoids cake and opts for pie, commented that he liked the frosting!

Since I already have a delicious milk free chocolate cake recipe, I think I'll be hunting for the perfect white cake to accompany this outstanding chocolate frosting!

Peace,
Laura

The Elusive Cheese-less Cheesecake

When I went dairy free I pretty much assumed that I would be saying goodbye to cheesecake. I mean, the word "cheese" features predominantly in the name and up to this point I haven't had good experiences with cheese substitutes.
Not. So. Fast.
There is a way.... a very strange way; involving tofu based "cream cheese." Wait, hold on. I'm sure I just lost some people there, and I know this because initially it freaked me out too.
My first exposure to a milk free cheesecake was thrust upon me at a dinner party. I relinquished dessert to a trusted friend (and those of you who know me know that this is a HUGE step for me!) and when she shared her plan to make a cheesecake I was VERY skeptical, but I trusted Janine to pull through and she truly did. We raved and raved about her cheesecake and even my hubby, who is not a cheesecake fan, enjoyed the cheesecake. He described it as being lighter and less dense than traditional cheesecake but with the same flavor.
When I asked my friend for the recipe, she surprised me by giving me the link to a Jewish website. I wondered why there were so many dairy free desserts on their site and discovered that when keeping Kosher, families traditionally do not eat dairy in a meal containing meat. JACKPOT! This information expanded my recipe repertoire exponentially! Since that time I have explored their site and found a number of amazing milk free recipes to try!
Even better, with this post there are no adaptations, the original recipe was perfect.


CHABAD.ORG'S CHEESELESS-CHEESECAKE
Serves 8-10
http://www.chabad.org/library/article_cdo/aid/435069/jewish/Cheeseless-Cheesecake.htm

Ingredients:

• 2 containers of plain Tofutti "Better than Cream Cheese"
• 2 eggs
• 1 tbs lemon juice
• 1/2 cup of sugar
• 1 tsp vanilla
• Ready to use graham cracker pie crust (9 in)

Preheat oven to 350 degrees F.
Mix all ingredients together. Easiest when the "cream cheese" is first mashed with a fork. Use an electric hand blender for a few seconds just to get rid of any remaining lumps.
Pour into the pie crust. Should fill exactly the top.
Cook uncovered for 1/2 an hour at 350 degrees. If after 1/2 hour the top is still liquidy, cook another 10 minutes or so until it is starting to turn brown. Cool completely before serving. Enjoy!

This dish is amazing! Don't fear the Tofutti! My 16-year-old male cousin devoured multiple pieces and even my cheesecake-loving sister thought it was delicious!

Peace,
Laura

Strawberry Fields Forever! Milk Free Strawberry Ice Cream

There are some memories that will live on in your mind forever as the BEST memories; Dad singing Beatles songs, getting up WAY too early with my sisters on Christmas morning, and going out for ice cream with the family... Ahhhh, warm fuzzies.

With tomorrow being the Vernal Equinox and the official first day of Spring; I have a one track mind:  Ice. Cream.

We have the most amazing local "ice cream" stand, Strickland's, which has been a landmark in Akron since 1936. Not only is this place historically significant to Akron, but it's historically significant to my family; both my grandfather and father worked there as teens, and almost all of my favorite childhood memories involve Strickland's Frozen Custard. Spring always marks the seasonal re-opening of the original Strickland's stand and I strive to never miss opening weekend.

With my new diary free diet it's pretty obvious that ice cream is out, and custard too, oh and don't forget gelato... Boo! Now this would be all fine and good if I could just stop the thoughts of smooth, velvety, soft serve deliciousness dancing through my head; but Strickland's takes this merciless taunting to the next level. Every day they feature a "flavor of the day" and thanks to social networking you can now have this information delivered straight to your Facebook wall, your e-mail or via the Strickland's App.

Last week (and I can still see the picture in my head) Strickland's featured a lucious, smooth strawberry cone, one of my favorites!! Gah!

So today I was inspired (or pinspired, you know where this is going). I'd seen a number of pins claiming that if you throw a frozen banana in a blender you have instant ice cream. I was VERY skeptical, but I decided to give it a shot. What do I have to lose!

Most of the recipes on pinterest include 1-2 cut frozen bananas + coco powder or bananas + peanut butter. I had no interest in experimenting with coco or peanut butter. I wanted the flavor of pure spring sunshine; STRAWBERRY!

STRAWBERRY ICE CREAM
Serves 1 (yes just one, don't judge)

• 1 to 2 (I used 1 1/2) frozen bananas, peeled and cut into 1 inch pieces
• 4 frozen strawberries, hulled and cut into 1 inch pieces

Place the bananas and strawberries in the bowl of a small food processor (I used my Cuisinart Mini Prep) or a blender. Blend. Devour.

Yup, it was really that easy.

The first thing I noticed was that it looked exactly like strawberry ice cream. The second thing I noticed was that it didn't really taste like banana. Hm!

It was creamy, smooth, bursting with strawberry flavor and just perfect! I decided to take it one step further though and top it with a cloud of whipped cream (you know how I get). He he he. Well, not really whipped "cream" but a suitable sub! I'm a big fan of this Soyatoo Rice Whip as a convenient sub for canned whipped cream and I can't tell the difference  though my hubby says it tastes "different."

The most amusing thing was that I even fooled the cat. Our 9 year old tortoise-shell tabby, Bella, is a dairy loving fool. She will sit and patiently wait to clean out your cereal bowl, yogurt cup or ice cream dish (at least she did). These days she doesn't seem to care what I have because she knows it's not her beloved dairy. Today she couldn't wait to get her face in my bowl!

Eventually I'm sure I'll try the cocoa and peanut butter versions, but for now I'm content with my delicious strawberry "ice cream!"

Peace,
Laura

Laissez les bons temps rouler

Hubby and I ADORE New Orleans and Mardi Gras Season; to us it means amazing food and soulful celebrations. Mardi Gras season warms and brightens the cold, dark days of winter with warm food, smooth jazz, strong drinks and good friends.

This year, in lieu of visiting New Orleans, we decided to bring a little of the Big Easy to Ohio, and host a Mardi Gras Party.  I immediately started planning my menu.... is there really anything else to plan? Oh, yeah, I guess decorations... and guests... and play lists and...sure, sure I guess there are other things.  

So let's get back to talking about the food. I might have been on Pinterest, and there may or may not be a "secret" board that I created so that I could food stalk in private. I knew I wanted an assortment of classic New Orleans favorites, and what says New Orleans more than beignets? Well, jambalaya for one... or gumbo, or muffalettas, or oysters, or pralines, or bananas foster, or.... I could go on. So I needed to narrow my list a bit.

Ultimately, here's my recipe for a successful Mardi Gras party: A full on, meat loaded but dairy free red beans and rice, a vegetarian/vegan jambalaya, muffalettas (both vegetarian and meat lovers, easily converted to dairy free), dairy free king cake, vegan pralines and classic beignets.

My mother had given me a box of Cafe' Du Monde's world famous beignet mix, so I felt compelled to try that out, and ended up making a batch of "beignet balls" (which turned out kind of like dense donut holes). They were nothing to write home about, especially since they were not dairy free and are WAY better fresh from the fryer in NOLA. But to paraphrase one of my guests "Who doesn't love deep fried dough covered in sugar." Touché, my friend, touché.

Next on my list; tackle the muffalettas! This was something I felt would be pretty easy to re-create as not only a classic muffaletta, but with a meat free and dairy free adaptation too. I used a loaf of Italian bread, layered on Swiss and provolone cheeses, topped with ham and salami and then added a store bought olive salad; for the vegetarian version I omitted the meats, and for my dairy free sandwich I left off the cheese. Ta-da! Muffaletta!

Next, let's tackle the red beans and rice. After my first trip to New Orleans I immediately returned home and began searching for a recipe to do justice to this hearty and filling NOLA favorite. Here's the link to my favorite http://allrecipes.com/recipe/authentic-no-shortcuts-louisiana-red-beans-and-rice/detail.aspx However, I make a few alterations: cut the water to 8 cups (and make at least 2-3 of those cups veggie, beef or chicken stock) and omit the basil.  {Sorry, no photo, we ate it all up!}

Ok, we're on a roll! The "easy" stuff was done: namely, those things not being made from scratch and those that required no alterations to make them dairy free. But wait! I was able to find an AMAZING recipe for vegan pralines at Manifest Vegan!  http://www.manifestvegan.com/2009/12/vegan-pralines/

These pralines were perfect and delicious with zero changes to the recipe. I did have to stir quite a bit longer than the stated 1-2 minutes for them to cool and pull away from the sides of the pot, but it was worth it!

On to the fun stuff! The recipes I get to tamper with! I found about a bazillion jambalaya recipes and once I decided to make it vegetarian that number only dropped to several hundreds of recipes. Now there are two types of jambalaya - Cajun (without tomatoes) and Creole (with tomatoes) - and once I had decided on a Creole jambalaya I was left with a few good options. I must have read about 20 different recipes and ultimately decided to take my favorite parts of each and create my very own recipe.

VEGETARIAN JAMBALAYA
Serves - "a metric shit ton" of people - or at least 8

Ingredients

• 1 to 2 tbs olive oil
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 cup chopped orange or yellow bell pepper
• 1 cup chopped white  or sweet onion
• 1 cup chopped celery
• 6 cloves of garlic - minced
• 2 cups converted rice - uncooked
• 4 cups of vegetable stock 
• 28 oz can diced tomatoes (do not drain)
• 2 tbs cajun seasoning (such as Tony Chachere's)

Directions
Heat a very large pot over medium high heat, add the olive oil,  sauté the veggies and garlic in the pan until they are semi soft. Add the rice and cook 1-2 minutes.
Add the veggie stock, diced tomatoes and seasoning to the pan, heat to boiling, then reduce the heat to a simmer, cover and cook 20 minutes. Do not stir during this time.
The liquid should be mostly absorbed after 20 minutes, but if you would like a drier jambalaya you can cook uncovered for an additional 5 minutes until the liquid is completely absorbed.

This was a big hit with vegetarians and carnivores alike! I most certainly will be making this recipe for years to come!

NOW, the moment you've all been waiting for: THE KING CAKE. Who am I kidding? The whole purpose of blogging this event at all was for the king cake!! A king cake is the traditional celebration cake of Mardi Gras in New Orleans. Traditional cakes are rolled brioche dough with cinnamon, sugar and pecan filling. The dough is typically butter and milk laden, so this would be my biggest challenge! Again, I sifted through numerous recipes and ultimately ended up deciding to create my own from my favorite bits and pieces. 

MILKFREEME KING CAKE (Post edited on 3/9/14 based onYeast Bread Resolution results.)

Serves 12, Makes 1 large King Cake

Ingredients

• 1 package (1/4 ounce or 2 1/4 tsp) active dry yeast
• 1/2 cup warm water (run tap water to hot, should be very warm to the touch)
• 1/2 cup warm almond milk (warm in the microwave a few seconds until very warm to the touch)
• 1/3 cup sugar
• 1/3 cup shortening (melted)
• 1 tsp salt
• 1 egg
• Zest of 1 orange
• 3 to 4 cups all-purpose flour

Directions

In a large bowl mix the warmed water, almond milk and sugar. Sprinkle with yeast and allow to sit for 5 minuets or until frothy. Add the shortening, salt, egg, zest and 3 cups of flour. Stir to combine and turn out onto a well floured surface. Knead in up to 1 additional cup of flour until a soft and slightly tacky dough forms. Knead for an additional 6 to 8 additional minutes until soft and elastic. 

Place in an oiled bowl. Cover and allow to rise in a warm place until doubled, about 1 hour.

Punch down the dough. Turn out onto a lightly floured surface. Roll out into a 16 x 10 inch rectangle. Spread with the pecan filling (recipe follows). Roll up jelly-roll style, starting with the long side; pinch to seal. REALLY make sure to seal this up or all the goodness will ooze out. Place seam side down on a parchment paper/Silpat lined baking sheet, pinch the ends together into a ring (again, pinch REALLY well). Cover and allow to rise until doubled, 1 hour. 

Preaheat oven to 375 degrees Fahrenheit. 

Brush with an egg wash (one egg and 1 tsp water) and bake for 20-25 minutes until golden brown and a the bread sounds hollow to a gentle knocking. 

Cool on a wire wrack. 

Glaze (recipe follows) and sprinkle with purple, yellow and green sprinkles. 

PECAN FILLING

• 4 tbs light corn syrup
• 1 cup chopped pecans
• 2/3 cup brown sugar
• 1 tbs cinnamon

GLAZE

• 1 cup powdered sugar
• 2 tsp vanilla extract
• scan tsp or 2 to thin the glaze to a spreadable degree

It truly was a thing of beauty! I must say I was very proud of myself for this effort! Thankfully, my guests seemed to enjoy it as much as I did!

With that, my Mardi Gras extravaganza must come to an end... at least until next year! Gumbo anyone!?

Peace,

Laura 

A Little "Pick Me Up"

Now, I've had Tiramisu in Venice and I've had Tiramisu at the Olive Garden, and I can honestly tell you; I'm an equal opportunity Tiramisu lover. I'll eat it anytime, anywhere.... well, not anymore because it's loaded with dairy. Frown, big frown.

An Italian dessert, Tiramisu translates to "pick me up." The pick me up comes from the espresso/coffee soaked lady fingers, layered with a fluffy cream mixture of mascarpone cheese, whipped cream, and eggs. It's probably the closest thing to heaven on earth.

When my girlfriends and I decided to have a pasta night I decided this was the perfect time to try out a dairy free version of my all time favorite dessert. I figured if I supplied enough wine I'd have a captive audience to try my dairy free Tiramisu. A double pick me up; good friends and good food!

Here's the original recipe from LuaLosAngeles: http://www.lualosangeles.com/2011/02/tiramisu.html#more

TIRAMISU
Serves 6-8

Ingredients:

• 3 large eggs separated
• 3/4 cup sugar
• 1 (8 oz) container of mascarpone cheese
• 1/2 cup chilled heavy cream
• 2 cups strong brewed coffee or espresso, cooled to room temperature
• 2 tbs sweet Marsala wine
• 18 crisp good quality Italian lady fingers
• 1/4 cup fine-quality bittersweet chocolate shavings
• 2 tbs unsweetened cocoa powder

Directions:
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 14 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks.
Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8 inch glass baking dish (2 quart capacity).
Repeat with 8 more lady fingers and arrange in bottom of dish, trimming as needed to fit snugly.
Spread half of mascarpone mixture evenly over lady fingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
Chill Tiramisu covered at least 6 hours.
Just before serving, sprinkle with chocolate and cocoa.

As you may recall I've been on a quest to find a good substitute for whipped cream. I found a viable option called Mimicreme - however both amazon and my local natural foods store were out. I'm determined to find it in the near future, but for now it's back to the chilled coconut milk.

Here's my adaptation:
DAIRY FREE TIRAMISU
Serves 6-8

Ingredients:

• 3 large eggs separated
• 3/4 cup sugar (divided)
• 1 (8 oz) container of dairy free cream cheese, such as Tofutti Better Than Cream Cheese (softened to room temp)
• 1 can organic, full fat coconut milk such as Thai Kitchen (refrigerated 12 hours or overnight until the liquid and solids separate, open the can from the bottom, drain off the liquid mixture and reserve the solids). 
• 2 cups strong brewed coffee or espresso, cooled to room temperature
• 2 tbs dark rum (I prefer this to Marsala). 
• 18 crisp good quality Italian lady fingers
• 1/4 cup fine-quality bittersweet chocolate shavings  I omitted this. 
• 2 tbs unsweetened cocoa powder (or as much as your heart desires)

Directions:
In a double boiler or a large glass bowl set over simmering water; beat together yolks and 1/2 cup sugar at medium speed until thick and pale and warm, about 2 minutes. Beat in the dairy free cream cheese until just combined.
In a second bowl, beat whites with a pinch of salt until they hold soft peaks. Slowly add the remaining 1/4 cup sugar and continue to beat whites until they hold stiff peaks.
In a third bowl, whip the coconut milk solids until soft and fluffy. Gently fold the coconut "whipped cream" into the cream cheese/egg mixture, then fold in whites.
Stir together the coffee and rum in a shallow bowl. Soak each lady finger in the coffee/rum mixture for about 4 seconds and line the bottom of an 8 inch glass baking dish (2 quart capacity). (I actually like to make this in a bread/loaf pan because I feel it's easier to serve, whatever is left over I put in a separate small dish).
Spread half of the cream cheese mixture evenly over lady fingers. Make another layer in same manner with remaining ladyfingers and cream cheese mixture.
Chill Tiramisu covered at least 6 hours (after enjoying my leftovers the next day I highly recommend overnight!).
Just before serving dust with the cocoa powder.

I was pleasantly surprised by how authentic this dairy free Tiramisu tasted. Everyone seemed to enjoy it  and I truly couldn't tell the difference in flavor. This version was a little more "soft" and didn't set up as firm as the dairy laden version, but we cleaned our plates so fast it didn't seem to matter.

Turns out the dairy free version of Tiramisu was a very successful pick me up!

Peace,
Laura