Vegan tiramisu
This raw tiramisu recipe is a modern take on the classic tiramisu. Vegan, sugar-free, and dairy-free, this cake features the same creamy chocolate and coffee flavours you know and love. You will need to start this recipe 1 day ahead.
- 45 mins preparation + standing, refrigeration & freezing
- Serves 6
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Ingredients
- 2 cups (300g) raw cashews
- 1 1/2 cups (120g) desiccated coconut
- 3/4 cup (75g) hazelnut meal
- 1/2 cup (60g) almond meal
- 1/4 cup (20g) psyllium husks
- 1/4 cup (60ml) coconut milk
- 1/4 cup (60ml) coconut nectar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons espresso coffee (see tips)
- 2 teaspoons pure maple syrup
- 1/4 cup (25g) cacao powder
Coffee cream
- 1/2 cup (125ml) coconut cream
- 1/4 cup (60ml) pure maple syrup
- 1/4 cup (50g) coconut oil, melted
- 1/3 cup (80ml) espresso coffee (see tips)
- 1 teaspoon pure vanilla extract
Vanilla cream
- 3/4 cup (180ml) coconut cream
- 1/4 cup (60ml) pure maple syrup
- 1/4 cup (50g) coconut oil, melted
- 2 teaspoons pure vanilla extract
Method
- 1Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain, then rinse under cold running water; drain well. Reserve cashews for coffee cream and vanilla cream.
- 2Lightly grease a 20cm x 30cm (8in x 12in) slice pan; line base and long sides with baking paper, extending the paper 5cm (2in) over sides.
- 3To make 'sponge', blend desiccated coconut until finely ground; transfer to a large bowl. Stir in nut meals and psyllium husks. Whisk coconut milk, nectar and vanilla in a small bowl. Add to dry ingredients; mix until well combined. Press sponge mixture evenly over base of pan. Refrigerate for 30 minutes to firm up slightly.
- 4Meanwhile, whisk coffee and maple syrup in a small bowl until combined.
- 5Make coffee cream: Blend half the cashews with all ingredients until as smooth as possible.
- 6Cut 12 x 6cm (2½in) rounds from sponge. Reserve and refrigerate six rounds. Dip remaining six sponge pieces, one at a time, into coffee syrup and lightly press into the base of six 1-cup (250ml) glasses or jars; don't worry if the sponge breaks up.
- 7Pour half the coffee cream over sponge bases; dust with sifted cacao powder. Freeze for 15 minutes to firm up slightly.
- 8Make vanilla cream: Blend remaining cashews with all ingredients until as smooth as possible.
- 9Pour half the vanilla cream over coffee cream layer; dust with sifted cacao powder. Freeze for 10 minutes to firm up slightly.
- 10Repeat layering with reserved sponge rounds dipped in coffee syrup, coffee cream, sifted cacao powder, vanilla cream and sifted cacao powder, freezing between the coffee cream and vanilla cream layers. Cover; refrigerate for 6 hours or until firm.
- 11Dust with extra sifted cacao powder before serving.
Notes
You can use espresso, cold-drip, percolator or plunger coffee for this recipe.
If you have one, use a high-powered blender for the coffee cream and vanilla cream; this type of blender will produce a very smooth consistency.
Refrigerate in an airtight container for up to 4 days.