Calling all coffee lovers! This simple no-bake version of Tiramisu with coffee and vanilla cream layers is just the thing you need for a sweet pick me up. As always, all of the ingredients are 100% vegan! This delicious dessert is gluten-free, grain-free, refined sugar-free, egg-free and dairy-free so you can serve these little slices of heaven to the pickiest eaters :)
If you’re anything like me, you ALWAYS go for the coffee-flavored treats. Tiramisu is a classic favorite and is the perfect coffee-infused dessert to satisfy your sweet tooth cravings.
If you decide to give this recipe a go, don’t forget to use the hashtag #rawmanda on social media so I can find your wonderful creations. Let me know in the comments what you think, enjoy!
Vegan Tiramisu with Coffee and Vanilla Cream
Prep time
Total time
Author: Amanda Le
Recipe type: Dessert
Serves: 8-16 slices
Ingredients
- Base
- 1 cup dates
- 1 cup rolled oats
- 3 tablespoons ground coffee
- 2 tablespoons cacao powder
- 2 tablespoons cacao nibs
- -
- Vanilla Cream
- 2 cups macadamia or pine nuts
- 1½ cups coconut cream
- ¼ cup coconut oil
- ¼ cup dairy-free creamer
- 3 tablespoons maple syrup
- 1 tablespoon vanilla extract
- -
- Coffee Layer
- 1 cup cashews, soaked
- 1 cup dates
- ¼ cup strong black coffee
- 2 teaspoons vanilla extract
- pinch sea salt
Instructions
- Place the cashews in a bowl, cover with water and soak overnight. The next day, drain and pat the cashews dry.
- Line a loaf pan with parchment paper and set aside.
- To make the base: Blend the oats into flour using a food processor. Add the remaining ingredients and process until the mixture sticks together when pressed with your fingers.
- Evenly press the base mixture into the prepared pan.
- To make the vanilla cream: Blend all of the vanilla cream ingredients in a high-speed blender until smooth.
- Evenly pour half of the vanilla cream into the prepared pan and set the remaining mixture aside. Chill in the freezer for at least 30 minutes.
- To make the coffee layer: Blend all of the coffee layer ingredients in a high-speed blender until smooth.
- Once the vanilla cream is firm, spread the coffee layer over the vanilla cream.
- Finally, spread the remaining vanilla cream over the coffee layer and return to the freezer to set overnight.
- Once all of the layers are firm enough to slice, lift the slab out of the pan and cut into squares using a sharp knife. You may need to leave the slab out on the counter to soften up for a few minutes to slice.
- Optional: Dust with cacao powder and garnish with an espresso bean.
- Store in the refrigerator for 1-2 days or in the freezer for 2-3 weeks.
