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Raw Tiramisu Mini Tarts [Vegan, Gluten-Free]

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Creamy and cool, with a hint of coffee flavor and the best of both chocolate and vanilla worlds, these mini tiramisu tarts make for an indulgent evening treat that anyone will enjoy! Their creamy layers are made from cashews infused with coffee, vanilla, and rich flavors perched upon a chocolatey crust made from dates and nuts.

Raw Tiramisu Mini Tarts [Vegan, Gluten-Free]


12 portions


For the Chocolate Crust:

  • 1 1/2 cups almonds
  • 1/2 cup oats
  • 2/3 cup dates, soaked
  • 1/8 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1 teaspoon maca powder

For the Chocolate Espresso Layer:

  • 1 1/2 cups cashews, soaked in coffee overnight
  • 6 tablespoons coffee, from the soaking of the cashews
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon coconut butter, melted
  • 1/4 cup cocoa powder

For the Vanilla Layer:

  • 1 cup cashews, soaked in water overnight
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1 date, soaked
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons coconut butter, melted
  • 1/4 teaspoon cinnamon
  • 6 tablespoons almond milk


To Prep:

  1. Brew a fresh cup of coffee, at least 1 cup, and allow to cool.
  2. Add 1 1/2 cups cashews to the coffee and allow to soak overnight, soak another 1 cup of cashews in a cup of water overnight.

To Make the Crust:

  1. Blend almonds and oats into a fine powder in a high-speed blender.
  2. Soak dates in warm water for approximately 3 minutes or until they are soft and mushy.
  3. Add the rest of the crust ingredients, including the soaked dates, to the blender and blend until it forms a “dough” ball.
  4. Press this dough into three 4-inch mini springform pans, or any other mini tart container (the springform will make the tarts easier to remove later on).
  5. You will have extra crust left, use it to make bliss balls by rolling into balls and leaving in the refrigerator to set. Grab one or a few for a quick burst of mid-day energy.
  6. Place the tart crusts in the freezer to set while you work on the rest of the layers.

To Make the Chocolate Espresso Layer:

  1. Blend all of the ingredients in a high-speed blender until they form a silky smooth and creamy consistency. Add more coffee by the tbsp if your blender needs a bit more liquid to get it blending.
  2. Add this chocolate espresso layer to the tart tins on top of the crust layer.
  3. Put back in the freezer to set this top layer while you make the vanilla.

To Make the Vanilla Layer:

  1. Blend all of the vanilla layer ingredients in your high-speed blender, ensure that you wash it between the layers (or make the vanilla layer before the chocolate).
  2. Get it just as creamy as the previous layer, adding almond milk 1 tablespoon at a time if you need to help your machine blend it down.
  3. Add this vanilla layer evenly to the top of your mini tarts and smooth out the top.
  4. Allow the tarts to fully set in the freezer for 5-6 hours, or in the refrigerator overnight.
  5. When you’re ready to serve the tarts, you can let them thaw for about 15 minutes or until at an ice cream cake consistency. Then top with a sprinkle of cocoa powder and slice into 12 equal portions.





Always plant-based and free of refined sugars, Lavender + Lavish is a Toronto food & lifestyle blog run by Logan Dunn and Lexus Osman with a focus on nutrient-dense whole foods & sustainable living practices. Fuelled by Logan’s background in nutritional sciences & the pair’s drive towards embodying a more environmentally friendly lifestyle; the two share new plant-based recipes every week as well as “zero” waste lifestyle tips & do-it-yourself guides for homemade natural beauty products.



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10 Months Ago

This recipe can only be considered raw, if cold pressed Virgin Coconut Oil is used!

💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.


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