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Vegan Raw Tiramisu

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


Prep time


Cooking timeminutes




  • 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


  • 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.


  • 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.

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