• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz logo

  • Über mich
  • Rezepte
  • Zusammenarbeit
  • Deutsch
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Raw Vegan Coffee Tiramisu

Feb 18, 2016 · 15 Comments

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.


Raw Vegan Coffee Tiramisu
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.

Raw Vegan Coffee Tiramisu

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.

Raw Vegan Tiramisu

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.

Raw Vegan Coffee Tiramisu
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Ingredients
  • 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
  • (stevia)
Instructions
  1. To make the crust process the rolled oats, cacao powder, cacao nibs, dates, espresso and cinnamon in your food processor.
  2. Process until a sticky mass forms.
  3. Press evenly into the bottom of a rectangular silicon pan.
  4. Set in the fridge.
  5. For the dark layer first process your cashews until fine.
  6. Add the rest of the ingredients and combine until the mass sticks together.
  7. Spread the mass on a baking sheet and "bake" on lowest heat for 30 minutes on each side.
  8. While the dark layer is in the oven you make the creamy white layer by blending macadamia nuts until very fine.
  9. Add coconut oil, melted cacao butter, agave syrup, vanilla and stevia
  10. Keep on processing.
  11. In a separate bowl whip up your coconut cream until fluffy and then with a spatula carefully combine with the macadamia mixture
  12. Spread half of the white mixture onto your crust, then place a layer of your dark mixture on it (optional: Nutella layer)
  13. Add the rest of the white layer on top and freeze for at least 3 hours.
  14. Before serving dust with cacao powder
3.5.3208

Buon Appetito

*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!

Raw Vegan Coffee Tiramisu

Chocolate, Raw, Recipes how to make a vegan tiramisu, raw tiramisu, raw vegan tiramisu, Swissfoodblogger, vegan coffee tiramisu, vegan tiramisu

Reader Interactions

Comments

  1. micibakes says

    7. Februar 2016 at 14:42

    omg this looks AMAZING!!!

    Antworten
  2. Georgie @ Healthy Pears says

    8. Februar 2016 at 18:53

    Wow! That looks incredible, definitely want to give it a try!

    Antworten
  3. Gaby says

    9. Februar 2016 at 22:57

    Amazing! Could i use a dehydrator for „baking“?

    Antworten
    • Lara says

      10. Februar 2016 at 6:07

      Yes, I woul too if I had one!

      Antworten
  4. Ann says

    10. Februar 2016 at 16:55

    Looks wonderful!!! Can you please elaborate more why the dark layer needs „baking“? I currently have no working oven, so can I opt not to bake it or will doing so ruin the flavor? 🙂

    Antworten
    • Lara says

      10. Februar 2016 at 16:58

      Hi Ann, totally fine! You might increase a ‚dry‘ ingredient that it doesn’t get too liquid tastewise you’ll be fine without baking. Try to adapt the consistency that it is sticky and not runny ???? hope that helps

      Antworten
  5. superfitbabe says

    12. Februar 2016 at 6:30

    This tiramisu looks INSANE. I absolutely love this recipe!!

    Antworten
  6. Carmy says

    27. März 2016 at 5:54

    Hi Lara, what does ‚bake‘ mean?

    Antworten
    • Lara says

      27. März 2016 at 7:53

      Baking 🙂

      Antworten
  7. Batel Ninyo says

    3. April 2016 at 15:53

    I am so happy I found your blog! Thank you 🙂

    Antworten
  8. Crystal says

    12. April 2016 at 1:40

    Hi is there any substitution for the macadamia nuts?

    Antworten
    • Lara says

      12. April 2016 at 4:45

      Cashews 🙂

      Antworten
  9. Sam says

    9. Februar 2017 at 21:34

    My goodness, if I ever brought this to a church potluck, people would be climbing over each other for a taste…<3

    Antworten
  10. Suzy says

    15. Dezember 2019 at 0:08

    Great recipe. How big is your regular silicon pan please? And the tiramisu is for how many people?
    Thanks

    Antworten
    • Lara says

      3. Januar 2020 at 21:25

      Depends on how you slice it. The pan was 15x20cm

      Antworten

Schreibe einen Kommentar Antworten abbrechen

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.

Recipe Rating




Rate this recipe:  

Primary Sidebar

logo
Food Advertisements by
logo
Food Advertisements by
logo
Food Advertisements by

Copyright © 2023 · VANILLACRUNNCH · LIFESTYLE AND FOOD BLOG AUS DER SCHWEIZ