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: Easy8
servings30
minutes457
kcalIngredients
- 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.