Vegan tiramisu

Vegan tiramisu

recipe portray

This raw tiramisu recipe is a most recent rob on the classic tiramisu. Vegan, sugar-free, and dairy-free, this cake parts the identical creamy chocolate and low flavours and love. You’re going to beget to launch this recipe 1 day forward.

Feb 10, 2019 10:00pm

  • forty five mins preparation + standing, refrigeration & freezing
  • Serves 6
  • Print


This recipe and further savory and gut-friendly recipes could also be ticket in our book, The Staunch Intestine Diet.


  • 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 (watch tricks)
  • 2 teaspoons pure maple syrup
  • 1/4 cup (25g) cacao powder
  • 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 (watch tricks)
  • 1 teaspoon pure vanilla extract
  • 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


  • 1

    Converse cashews in a medium bowl; duvet with cool water. Stand, covered, for 4 hours or overnight. Drain, then rinse under cool working water; drain effectively. Reserve cashews for coffee cream and vanilla cream.

  • 2

    Evenly grease a 20cm x 30cm (8in x 12in) gash pan; line unfortunate and long aspects with baking paper, extending the paper 5cm (2in) over aspects.

  • 3

    To beget ‘sponge’, mix desiccated coconut till finely ground; transfer to a colossal bowl. Accelerate in nut meals and psyllium husks. Disappear coconut milk, nectar and vanilla in a minute bowl. Add to dry system; mix till effectively blended. Press sponge combination evenly over unfortunate of pan. Refrigerate for half-hour to firm up a little bit.

  • 4

    Within the intervening time, high-tail coffee and maple syrup in a minute bowl till blended.

  • 5

    Compose coffee cream: Blend half of the cashews with all system till as tender as conceivable.

  • 6

    Decrease 12 x 6cm (2½in) rounds from sponge. Reserve and refrigerate six rounds. Dip last six sponge objects, one after the other, into coffee syrup and evenly press into the unfortunate of six 1-cup (250ml) glasses or jars; beget not disaster if the sponge breaks up.

  • 7

    Pour half of the coffee cream over sponge bases; mud with sifted cacao powder. Freeze for quarter-hour to firm up a little bit.

  • 8

    Compose vanilla cream: Blend last cashews with all system till as tender as conceivable.

  • 9

    Pour half of the vanilla cream over coffee cream layer; mud with sifted cacao powder. Freeze for 10 minutes to firm up a little bit.

  • 10

    Repeat 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. Quilt; refrigerate for six hours or till firm.

  • 11

    Dirt with extra sifted cacao powder sooner than serving.


You’ll want to perhaps perhaps most certainly use espresso, cool-drip, percolator or plunger coffee for this recipe.

Once you occur to could possibly even beget one, use a high-powered blender for the coffee cream and vanilla cream; the form of blender will originate an extraordinarily tender consistency.

Refrigerate in an airtight container for as much as 4 days.

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