raw tiramisu
Tiramisu
Print Recipe
Tiramisu is a gorgeous decadent Italian dessert. I can’t say that this raw tiramisu tastes exactly like the original version, but it’s delicious nonetheless. The delicate layer of sweet vanilla cream is contrasted with the darkly robust presence of espresso and sharpness of cacao powder. Sweet, yet a little bitter. Soft, yet a little crispy. Credit: the raw tiramisu recipe has been inspired by Raw Tiramisu from Unconventional Baker.
Servings Prep Time
1 cake 20 minutes
Passive Time
5 hours
Servings Prep Time
1 cake 20 minutes
Passive Time
5 hours
raw tiramisu
Tiramisu
Print Recipe
Tiramisu is a gorgeous decadent Italian dessert. I can’t say that this raw tiramisu tastes exactly like the original version, but it’s delicious nonetheless. The delicate layer of sweet vanilla cream is contrasted with the darkly robust presence of espresso and sharpness of cacao powder. Sweet, yet a little bitter. Soft, yet a little crispy. Credit: the raw tiramisu recipe has been inspired by Raw Tiramisu from Unconventional Baker.
Servings Prep Time
1 cake 20 minutes
Passive Time
5 hours
Servings Prep Time
1 cake 20 minutes
Passive Time
5 hours
Ingredients
Crust
  • 1 cup walnuts
  • 1 cup Medjool dates, pitted
  • 3/4 tsp. instant espresso powder
  • 1 tsp. pure vanilla extract
  • pinch of sea salt
Chocolate Mousse
  • 1/2 cup walnuts, soaked*
  • 1 cup raw cashews, soaked*
  • 1 cup Medjool dates, pitted
  • 1/2 cup almond milk, unsweetened
  • 1/4 cup coconut oil, melted
  • 3 Tbsp. cacao powder
  • 2 tsp. instant espresso powder
  • 1 tsp. pure vanilla extract
  • pinch of sea salt
Vanilla Cream
  • 1/2 cup cashews, soaked
  • 1/4 cup almond milk, unsweetened
  • 2 Tbsp. coconut oil, melted
  • 2 Tbsp. maple syrup
  • 1 tsp. pure vanilla extract
  • pinch of sea salt
Toppings
  • cacao powder (for dusting)
  • cacao nibs (for sprinkling)
Servings: cake
Instructions
Crust
  1. Place all the ingredients for the crust into the food processor and pulse until the crust begins to stick together when you pinch it in between your fingers.
  2. Scoop the crust into a greased 6-inch springform pan and press it down into an even layer with your fingers. You can also use the bottom of a glass to really pack the crust down. Place the springform pan in the freezer while you’re working on the next layer.
Chocolate Mousse
  1. Blend all the ingredients for the chocolate mousse in a high-speed blender until smooth. The chocolate mouse is quite thick so if you don’t have a powerful blender, use a food processor instead.
  2. Pour the chocolate mousse over the crust and smooth it out with a spatula. Lightly tap the springform pan on the counter to get rid of any air-bubbles inside the chocolate mousse. Place the springform pan in the freezer for at least 15-30 minutes.
Vanilla Cream
  1. Clean out your blender and blend all the ingredients for the vanilla cream until smooth.
  2. Pour the vanilla cream mixture on the chocolate mousse layer and smooth it out with a spatula. Be careful when evening out the vanilla cream so the layers don’t mix.
Toppings
  1. Dust the top with a bit of cacao powder and sprinkle with some cacao nibs.
  2. Cover the cake and freeze it for at least 6 hours or overnight.
Recipe Notes

*Soak the cashews and walnuts together in cold water for at least 8 hours (or overnight) so they soften up and are easy to blend. If the nuts are not soft, the chocolate mousse might turn out grainy and not completely smooth.