How long does gingerbread tiramisu [vegan, gluten-free, raw] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can gingerbread tiramisu [vegan, gluten-free, raw] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make gingerbread tiramisu [vegan, gluten-free, raw] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes gingerbread tiramisu [vegan, gluten-free, raw] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does gingerbread tiramisu [vegan, gluten-free, raw] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Gingerbread Tiramisu
[Vegan, Gluten-Free, Raw]

RS By: Rosie Newton and Dillon Sivyour

Author Bio

Rosie Newton and Dillon Sivyour are the heart and soul of The Hungry Herbivores, where... Read More

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Vegan Gluten-Free Raw GIngerbread Tiramisu with whipped topping

Vegan Gluten-Free Raw GIngerbread Tiramisu with bite

Vegan Gluten-Free Raw GIngerbread Tiramisu top view

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Gingerbread Tiramisu [Vegan, Gluten-Free, Raw]

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Tiramisu is traditionally made with mascarpone, sponge cake ladyfingers, coffee, and alcohol. Of course, you can make a vegan version of the traditional Italian dessert but this recipe has some serious flavor changes! Not only have the dairy products been vastly improved with whole foods like cashews and coconut cream,... Read More

Ingredients You Need for Gingerbread Tiramisu [Vegan, Gluten-Free, Raw]

To Make the Gingerbread Sponge:

1 cup almonds
1/2 cup gluten-free oats
1 tablespoon flaxseed
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon each of ground cloves, ground nutmeg, and sea salt

To Make the Chai Soaking Syrup:

2 chai tea bags or 2 tablespoons chai leaves
3/4 cup boiling water
2 inches of ginger sliced

To Make the Cashew Cream:

2 cups cashews, soaked overnight or at least 30 minutes in very hot water
1/2 cup coconut cream, from the top of an unshaken coconut milk can
1/2 cup non-dairy milk
1/8 cup cacao butter, melted
1 tablespoon almond butter
5 tablespoons coconut sugar
1 1/2 teaspoon blackstrap molasses
1 teaspoon vanilla extract
1 teaspoon ginger
1/4 teaspoon sea salt
juice of one lemon

To Serve (optional):

1/2 cup coconut whipped cream
cacao powder to dust

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How to Prepare Gingerbread Tiramisu [Vegan, Gluten-Free, Raw]

First, pour boiling water into a mug, add the tea bags or leaves through a strainer, and set aside to steep.
Blend all the gingerbread sponge ingredients in a high-speed blender until a fine crumb. Set aside in a bowl.
Press 2 tablespoons of the gingerbread crumb into the base of three large ramekins or six small ones to form the base.
Pour 2 teaspoons of the chai soaking syrup over each gingerbread base.
Pour about 1/8 cup of the cashew cream on top of each base and place in the freezer for about 10 minutes for the cream to set.
Repeat the steps until the mixtures have been used up. Try not to press the gingerbread biscuit between each layer. Instead, sprinkle and press lightly.
Return to the fridge/freezer to set again and put your coconut whipped cream into a piping bag.
Once the layer has set slightly, carefully pipe small peaks onto the top of each tiramisu and dust with a sprinkle of cacao.
Return to the refrigerator and let set for at least an hour before eating.

Notes

Good for up to five days in the refrigerator.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.