Try the vegan raw tiramisu – a decadent and creamy vegan dessert made with layers of cashew cream, espresso, and chocolate. This version is raw and requires no baking, making it a perfect dessert for hot summer days.

Vegan Raw Tiramisu

Course: Vegan dessertsCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

457

kcal

Ingredients

For the Cashew Cream
2 cups raw cashews, soaked overnight
1/2 cup coconut cream
1/4 cup maple syrup
1/4 cup coconut oil, melted
2 tsp vanilla extract
2 tbsp lemon juice
For the Espresso Layer
1/2 cup strong espresso or coffee, cooled
2 tbsp maple syrup
For the Chocolate Layer
1/2 cup vegan chocolate chips
1/4 cup coconut cream
For the Ladyfingers
1 cup almond flour
1/4 cup coconut flour
1/4 cup maple syrup
2 tbsp coconut oil, melted
1 tbsp vanilla extract
1/2 tsp salt
1/4 cup strong espresso or coffee, cooled
For Garnish
Cocoa powder or chocolate shavings

Directions

In a food processor or high-speed blender, blend the soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, and lemon juice until smooth and creamy. Set aside.
In a small bowl, mix the cooled espresso or coffee with 2 tbsp of maple syrup. Set aside.
In a double boiler or a heatproof bowl set over a pot of simmering water, melt the vegan chocolate chips with coconut cream, stirring occasionally, until smooth and creamy. Set aside.
In a mixing bowl, whisk together the almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, salt, and cooled espresso or coffee until a dough forms.
Roll the dough into small logs, about 1 inch in diameter, and place them on a lined baking sheet. Freeze for 10-15 minutes until firm.
To assemble the tiramisu, dip the frozen almond logs into the espresso mixture and layer them in a 9×9 inch square dish.
Spread half of the cashew cream over the almond logs, then pour the melted chocolate on top.
Repeat with another layer of dipped almond logs, followed by the remaining cashew cream.
Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
To serve, sprinkle cocoa powder or chocolate shavings on top.

Notes

Be sure to use raw cashews and soak them overnight to ensure a smooth and creamy cashew cream.
Use a high-speed blender or food processor to blend the cashew cream and almond dough for a smooth consistency.
Freeze the almond logs before dipping them into the espresso mixture to prevent them from falling apart.
Chill the tiramisu in the refrigerator for at least 4 hours or overnight to allow the flavors to meld together.

Alterations and Modifications

Variations for Vegan Raw Tiramisu

Vegan Raw Tiramisu with Matcha: Add matcha powder to the cashew cream for a vibrant green color and earthy flavor.
Vegan Raw Tiramisu with Berries: Add fresh berries, such as strawberries or raspberries, between the layers for a fruity and tangy twist.
Vegan Raw Tiramisu with Caramel: Drizzle vegan caramel sauce over the top layer for an indulgent and sweet finish.

Soaking Methods

If you do not have a high-speed blender or food processor, you can soak the cashews in water overnight or for at least 8 hours to soften them before blending.

Chilling Methods

If you prefer a firmer texture for your tiramisu, chill it in the freezer for an additional hour or two before serving.
If you do not have individual serving dishes, you can assemble the tiramisu in a larger baking dish and cut into squares before serving.

Sweetener Substitutions

Substitute the maple syrup with agave nectar, coconut nectar, or date syrup for a different natural sweetener.
Substitute the coconut sugar with brown sugar, granulated sugar, or another natural sweetener of your choice.

Nut Substitutions

If you have a nut allergy, you can substitute the cashews with sunflower seeds, hemp hearts, or silken tofu for a similar creamy texture.
If you prefer a different nut flavor, you can substitute the cashews with macadamia nuts, almonds, or hazelnuts.

Complete Nutrition Information

Nutrition Facts

8 servings per container

Amount Per ServingCalories457
% Daily Value *
Total Fat 34g 53%
- Saturated Fat 17g 85%
Sodium 152mg 7%
Total Carbohydrate 33g 11%
- Dietary Fiber 4g 16%
- Sugars 18g
Protein 8g 16%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Frequently Asked Questions (FAQs)

Q: Can I use instant coffee instead of espresso powder?

A: Yes, you can use instant coffee instead of espresso powder, but the flavor may be slightly different. If you use instant coffee, dissolve it in a small amount of hot water before adding it to the cashew cream mixture.

Q: How long does this vegan raw tiramisu keep in the fridge?

A: This tiramisu can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 1 month.

Q: Can I substitute the coconut cream with another type of non-dairy cream?

A: Yes, you can substitute the coconut cream with another type of non-dairy cream, such as soy cream or almond cream. However, the coconut cream provides a creamy texture and a slightly sweet flavor that complements the other ingredients in this recipe.

Vegan Raw Tiramisu