5 from 1 vote
raw tiramisu - vegan, paleo, healthy
Tiramisu
Prep Time
6 hrs 45 mins
Total Time
6 hrs 45 mins
 

Tiramisu is a gorgeous decadent Italian dessert. I am not gonna lie - this raw tiramisu isn't the easiest of desserts you can whip up, but it's so worth it. With almond-coffee lady-fingers, rich cashew cream layered in between, and a light dusting of cacao, this vegan tiramisu will impress everyone.

Servings: 12 slices
Ingredients
Crust
Cream
  • 2 cups raw cashews, soaked*
  • 1/2 cup coconut cream
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp. pure vanilla extract
  • pinch sea salt
Ladyfingers
  • 1 cup almond flour
  • 1 cup Medjool dates, pitted
  • 1 Tbsp. cacao powder
  • 1 tsp. instant espresso powder
  • pinch sea salt
Toppings
  • cacao powder (for dusting)
  • shaved chocolate (for sprinkling)
Instructions
Crust
  1. Add all the crust ingredients into the food processor and pulse until the crust begins to stick together when you pinch it in between your fingers. Be careful not to over-process the walnuts, so they don't start releasing their natural oils.

  2. Scoop the crust into a greased 6" (15 cm) 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. Cover the crust while you’re working on the next layer.

Ladyfingers
  1. Add all the ingredients for the ladyfinger layer into the food processor and pulse until the ladyfinger mixture begins to stick together when you pinch it in between your fingers. 

  2. Shape the ladyfinger mixture into a 6" circle that fits on top of the crust (or any other shape you like). I have a spare 6" springform pan, so I use it as a guide for the ladyfingers. 

  3. Place the ladyfinger layer into a refrigerator (or the freezer) for a few minutes, so it firms up and is easier to cut.

Vanilla Cream
  1. Blend all the ingredients for the vanilla cream until smooth.

  2. Spread half of the vanilla cream on top of the crust and smooth it out with a spatula. Then place the ladyfinger layer on top of the cream (I like to cut the ladyfinger layer into 12 equal wedges, so it's easier to work with), and then spread the rest of the cream on top of the ladyfinger layer. 

Toppings
  1. Using a small fine mesh strainer. lightly dust the top of the tiramisu with some cacao powder. 

  2. Cover the cake and let it set in the refrigerator for at least 6 hours or overnight to firm up. 

  3. Store leftover tiramisu in an airtight container in the refrigerator for up to 1 week or in the freezer for 1 month.

Recipe Notes

*Soak the cashews for at least 8 hours (or overnight) so they soften up and are easy to blend. If the nuts are not soft, the vanilla cream might turn out grainy and not completely smooth. When the cashews are done soaking, drain the water and rinse the nuts thoroughly.
**Prep time does not include soaking the nuts (8 hours).