Raw Vegan Tiramisu is a delightful twist on the classic Italian dessert, blending rich flavors and creamy textures in a healthier, plant-based version. By using raw, wholesome ingredients, this recipe offers all the indulgence without processed sugars, dairy, or gluten. Whether you’re looking for a guilt-free treat or a sophisticated dessert to impress guests, this raw vegan tiramisu has you covered. It’s surprisingly easy to make, requires no baking, and still delivers that iconic combination of coffee and cream. Plus, it’s packed with nutrients that align with a raw vegan lifestyle!
Key Ingredients
- Raw Almonds or Cashews: The base of the “ladyfinger” layer, these nuts offer a natural, nutrient-dense alternative to traditional cake. Soaking them softens their texture, making them easier to blend and digest.
- Medjool Dates: These naturally sweet dates help bind the base together while adding a caramel-like richness.
- Coconut Cream & Cashews: The cream layer is made velvety smooth using coconut cream and soaked cashews, creating a luscious, dairy-free substitute for mascarpone.
- Coffee Extract: A key flavor element that captures the essence of traditional tiramisu, while keeping the recipe raw and vegan.
- Raw Cacao Powder: A dusting of raw cacao powder ties everything together, delivering the classic tiramisu finish.
How to Make
- Prepare the “Ladyfinger” Base:
Begin by soaking your almonds or cashews for 2-4 hours to soften. Once ready, blend them in a food processor along with Medjool dates and vanilla extract until you have a sticky dough. For added texture, you can mix in some coconut flour, though this is optional. Press the mixture into the bottom of a small rectangular pan, forming an even layer. Freeze the base while you work on the next step.
- Make the Cream Layer:
Drain and rinse the soaked cashews. Blend them with coconut cream, maple syrup, vanilla extract, and coffee extract (or cooled, strong brewed coffee). The result should be a smooth, creamy mixture. Spread the cream evenly over the base layer using a spatula.
- Chill and Serve:
Sprinkle raw cacao powder generously over the cream layer, then place the tiramisu in the freezer for 1-2 hours to set. Once firm, slice into portions and serve chilled for a refreshing, guilt-free dessert.
Why Raw Vegan?
This tiramisu showcases how raw ingredients can be transformed into a gourmet dessert that’s full of flavor and nourishment. By avoiding heat, we preserve the natural enzymes, vitamins, and minerals in the ingredients, ensuring that every bite is as nutritious as it is delicious. Plus, raw desserts like this one are often easier to digest and can leave you feeling energized rather than sluggish.
Raw Vegan Tiramisu
Ingredients
For the "Ladyfinger" Base
- 1 cup raw almonds (soaked for 2-4 hours)
- 1 cup Medjool dates (pitted)
- 1 teaspoon vanilla extract
- 1 tablespoon coconut flour (optional for texture)
For the Cream Layer
- 1 cup raw cashews (soaked for 4 hours)
- ¼ cup coconut cream
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon coffee extract or strong brewed coffee (cooled)
For the Topping
- 2 tablespoon raw cacao powder
Instructions
- In a food processor, blend the soaked almonds (or cashews) with Medjool dates and vanilla extract until the mixture becomes a sticky dough. Add coconut flour if needed for consistency.
- Press the mixture into the base of a small rectangular pan or dish to form a smooth, even layer. Place it in the freezer while you prepare the cream layer.
- Drain and rinse the soaked cashews. Blend them in a high-speed blender with coconut cream, maple syrup, vanilla extract, and coffee extract until smooth and creamy.
- Spread the cream mixture over the base layer and smooth it out evenly with a spatula.
- Sprinkle raw cacao powder generously on top of the cream layer.
- Place the tiramisu in the freezer for about 1-2 hours to set. Once firm, slice and serve chilled.
