Heaven in a bite! Everyone loves tiramisu, and this raw, vegan, and gluten-free version means that tiramisu will love everyone right back! The creamy coffee and vanilla flavors mixed with the "buttery" ladyfinger layer makes for one of the most decadent things you'll ever put on a spoon.

Heavenly Raw Tiramisu [Vegan, Gluten-Free]

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Serves

4

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Ingredients

Coffee Cream:

  • 1/2 cup cashews, soaked overnight and rinsed
  • 1/2 cup full-fat unsweetened coconut milk, see note*
  • 1/2 cup cold-brew coffee concentrate, or espresso
  • 3 tablespoons maple syrup
  • Dash of salt
  • 3 tablespoons non-GMO soy lecithin powder, or sunflower lecithin

Vanilla Cream:

  • 1/2 cup cashews, soaked overnight and rinsed
  • 1/2 cup full-fat unsweetened coconut milk, see note*
  • 6 tablespoons maple syrup
  • 2 vanilla beans, beans scraped out
  • Dash of salt
  • 1 1/2 teaspoons non-GMO soy lecithin powder, or sunflower lecithin

"Ladyfinger" Layer:

  • 1 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 6 Medjool dates, pitted
  • 3 tablespoons cold-brew coffee concentrate, or espresso
  • 3/4 teaspoons vanilla extract
  • 1/8 teaspoon salt

Garnish:

  • Cacao powder, for dusting
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Preparation

To Make the Coffee Cream:

  1. Blend everything in your blender, except for the lecithin, until smooth. Add the lecithin and blend for about 30 seconds to incorporate. Pour into a jar and place in your fridge to thicken, about eight hours or overnight.

To Make the Vanilla Cream:

  1. Blend everything in your blender, except for the lecithin, until smooth. Add the lecithin and blend for about 30 seconds to incorporate. Pour into a jar and place in your fridge to thicken, about eight hours or overnight.

To Make the "Ladyfinger" Layer:

  1. Once both creams have thickened, make your "ladyfinger" dough. Place everything in your food processor, except for the dates. While it's processing, add your dates one by one and continue mixing until everything is combined and dough is slightly sticky.

Assembly:

  1. Press a layer of the "ladyfinger" dough into four small mason jars or ramekins, about 1/2-inch thick.
  2. Spoon a layer of coffee cream into each jar, filling them up about halfway.
  3. For the second "ladyfinger" layer, take a small handful of the dough and press it into a thin disc with your hands. Gently place it on top of the coffee cream layer of each jar.
  4. Spoon a layer of the vanilla cream into each jar, filling it to the top and smooth it out.
  5. Dust the top of each jar with cacao powder, using a mesh strainer.
  6. Serve immediately or store in your fridge.

Notes

Place one can of full-fat unsweetened coconut milk in your fridge overnight. Use the thick coconut cream for the recipe and pour out the liquid that has separated. You may have leftover coffee cream - yay!

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