Raw Vegan Tiramisu


Crust layer:

1 cup walnut meal,

1 cup medjool dates,

2 tbsp espresso

White cream layer:

2 cup pre-soaked cashews,

2 tbsp maple syrup,

1 cup unsweetned plant based milk,

1/2 cup water,

2 tbsp coconut oil,

1 tsp vanilla extract,

1 tbsp lemon juice.

Ladyfinger layer:

1 tbsp vodka,

1 cup medjool dates,

3 tbsp espresso,

1 cup almond meal,

1 tsp vanilla extract,

1 tbsp cacao powder.


1-2 tbsp cacao,

vegan lindt chocolate


1. Place all crust layer ingredients in a food processor, mix on high until get smooth dough.

2. Press evenly into the bottom of a baking pan lined with parchment paper. Set aside.

3. Place all cream layer ingredients in a food processor, mix on high speed until completely smooth. Transfer mixture in a bowl and put it in a freezer while making ladyfinger layer.

4. Place all ladyfinger ingredients in a blender, mix until combined well. Put it in the freezer.

5. Get cream bowl from the freezer, spread half of cream over the crust layer.  Then place lady finger layer over the cream layer.

6. Pour remaning cream over the ladyfinger layer.

7. Use a strainer and put some cacao powder on top.

8. Put it in the freezer at least 4-5 hours or until harden before serving.

9. Cut into squares. Decorate with vegan chocolate or coffee bean if desired.

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