-15 minutes before you begin recipe, pop your jars of cashew butter, macadamia butter and coconut oil in a pot of boiling water to make them more viscous for use in the recipes.
Make the Vegan Mascarpone:
Mix ingredients in a blender or food processor until creamy. Split them into two parts - 1/3 and 2/3. Melt the chocolate either in a microwave or on a bowl sitting in boiling water, and stir into one third of your Mascarpone mixture. Put both flavors into the refrigerator to chill while you prepare other layers.
Make the chocolate sauce:
Stir up the chocolate sauce in a bowl with a spoon until smooth. Do not refrigerate while you make the crumbles.
Make the vanilla crumble:
Crush the macadamia nuts in a processor or with a mortar and pestal. Stir in the melted cashew butter until you have a crumbly texture.
Make the chocolate crumble:
When you make the Mascarpone layer, split the cream in half and stir melted chocolate into half to create the chocolate Mascarpone.
Build the parfaits.
Start with a dollop of the vanilla Mascarpone, sprinkle a 1/4 cup crushed macadamia nuts (as the vanilla crumble base layer), a hefty layer of coffee chocolate sauce, chocolate crumble, chocolate Mascarpone, a dash of cashew butter on the side. Add more crumble and Mascarpone, and a drizzle of warmed cashew butter.
Refrigerate 1 hour to chill, serve. Happy Tiramisu to you all!