Stop looking for the perfect vegan Tiramisu recipe! Whether you’re a vegan or simply want to try an innovative recipe without dairy, you are going to love this one!
This Raw Vegan Coffee Tiramisu is made just with natural ingredients, dairy-free, gluten-free and can be made entirely raw.
I wanted to try a vegan Tiramisu for ages! I found a lot of recipes made with tofu but, to be honest, I wasn’t really convinced about it and I am not that familiar working with tofu for desserts.
When I started creating the recipe I was a little bit nervous as I have a lot of Italian friends and I knew they would laugh at me. The fact to make a tiramisu raw and vegan sounded like a bad joke to them. The more they were joking the more I was encouraged making it without dairy and eggs.
One of the main difficulties I encountered was the perfect recreation of the creamy texture of the mascarpone cheese. I felt like using just soaked cashew would not do the trick and therefore, I made a mixture consisting of MACADAMIA NUT CREAM AND COCONUT CREAM. The cacao butter then holds the texture together. As you might know, Tiramisu is a very sweet dessert. I made the first version just with vanilla extract and agave syrup and found that the cream part could be sweeter. I added about 1 tsp of liquid stevia and it was so worth it! The reason why I chose stevia is because it is neutral in color and I wanted the “white” layer to be as white as possible. Of course, you can use any other liquid sweetener of your choice.
For the middle layer in my second version, I added some homemade Nutella spread between the white layers and it was heavenly! I recommend trying it in order to have a coffee-chocolate raw tiramisu. You can find three different Nutella recipes here if you want to make it on your own or you simply use a store-bought one.
Once you’ve done with your true Italian tiramisu creation, you want to store it in the fridge. Just keep in mind to take it out 10-15 minutes before serving, so it gets the perfect soft texture.
- 1 cup rolled oats
- 2 tbsp cacao powder
- ¼ cup cacao nibs
- ½ cup pitted Medjool dates
- 3 tablespoons espresso
- a dash of cinnamon
- Dark Layer:
- 1 cup cashews, soaked
- 1 tbsp coconut flour
- 1 cup Medjool dates
- 2 tsp vanilla extract
- ¼ cup espresso
- a pinch of fine sea salt
- White cream:
- 2 cups macadamia nuts, soaked
- 1½ cup coconut cream*
- ¼ cup coconut oil (melted)
- 3 tbsp agave syrup
- 2 tsp vanilla extract
- 2 tbsp cacao butter
- To make the crust process the rolled oats, cacao powder, cacao nibs, dates, espresso and cinnamon in your food processor.
- Process until a sticky mass forms.
- Press evenly into the bottom of a rectangular silicon pan.
- Set in the fridge.
- For the dark layer first process your cashews until fine.
- Add the rest of the ingredients and combine until the mass sticks together.
- Spread the mass on a baking sheet and "bake" on lowest heat for 30 minutes on each side.
- While the dark layer is in the oven you make the creamy white layer by blending macadamia nuts until very fine.
- Add coconut oil, melted cacao butter, agave syrup, vanilla and stevia
- Keep on processing.
- In a separate bowl whip up your coconut cream until fluffy and then with a spatula carefully combine with the macadamia mixture
- Spread half of the white mixture onto your crust, then place a layer of your dark mixture on it (optional: Nutella layer)
- Add the rest of the white layer on top and freeze for at least 3 hours.
- Before serving dust with cacao powder
*To make the coconut cream, place your can of full-fat coconut milk (coconut extract has to be over 70%) in the fridge overnight. Then take the coconut milk out of the fridge and spoon off the really thick stuff on top. Put it in your mixing bowl add stevia or other sweetener and mix until it’s thick!