Raw Vegan Tiramisu

  • Raw Vegan Tiramisu
Ranked: 34th

Rated 5 out of 5 based on 6 votes


  • 1 kg raw cashew nuts
  • 1 handful pitted medijool dates
  • 1 tspn fine himalayan sea salt
  • 1 cup coconut milk
  • 1 splash hot water
  • 2 - 3 shots espresso
  • 3 Tbls rum
  • 8 tspn light agave nectar
  • 2 tspn olive oil
  • 4 tspn raw cacao + extra for dusting
  • 1 x podded vanilla bean


I have been making more and more lately using raw vegan ingredients and I am so in love with the results. This lovely Sunday morning I’ve been preparing this rum and espresso laden Tiramisu and am delighted by the result.

Set aside 6 ramekins or glass jars and prepare 3 individual layers for the Tiramisu.

First you need to prep the cashew cream. Overnight soak 1 kg of raw cashews in water. The next day drain the water and blend the nuts until the mix resembles mascarpone. This has no flavour but is a carrier for the flavours you are about to add.

Cake Layer:

Separate 1/3rd of the cashew cream and in your blender mix the dates and 2 tsp of salt until well combined. Layer this as a base in all the jars. Cover with glad wrap and freeze this while you make the next layer.

Coffee Layer:

Again, separate 1/3rd of the cashew cream. In the cleaned blender mix espresso, water, 1/3rd of the coconut milk, cacao, half the agave, rum, a pinch of extra salt, and olive oil – until well combined. This should resemble a thick cream consistency. Carefully layer 1/2 this mixture on top of the cake layer in the jars and place once again in the freezer while you make the next layer. Keep the remaining 1/2 in the fridge.

Cream Layer:

Take the remaining cashews and in the cleaned blender mix with the vanilla seeds, remaining agave, remaining olive oil, remaining coconut milk and a pinch of salt. Blend well and layer half on top of the coffee layer in the ramekins. Place the ramekins in the freezer once more for 10 minutes.

Remove from the fridge and repeat the process with the remaining layers – coffee and cream. Dust with the extra cacao. These will keep in the fridge. Allow the flavours to fuse for an hour or so or overnight, and it will be even more delicious – surprisingly so!

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  • we love any tiramisu


    by ANNA LINHART on 19/05/2013, 14:49
  • What a great alternative to a non-allergy friendly dessert! ^_^


    by Nell Hungerford on 20/05/2013, 11:18
    Nell Hungerford
  • Wow — but where is the Amaretto ;-)


    by Angela H. on 11/12/2013, 10:53
    Angela H.
  • Wow, this is quite a twist to the tiramisu I make, but I love it!


    by Ser Yem on 24/08/2014, 21:51
    Ser Yem