Yield
Serves 6
Prep Time
5mins
Cook Time
45mins
Difficulty Level
Download or Print

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. FYI, you’ll need to start this vegan tiramisu recipe one day ahead.

Ingredients

  • 2 cups (300 g) raw cashews
  • 1 1/2 cups (120 g) desiccated coconut
  • 3/4 cup (75 g) hazelnut meal
  • 1/2 cup (60 g) almond meal
  • 1/4 cup (20 g) psyllium husks
  • 1/4 cup (60 ml) coconut milk
  • 1/4 cup (60 ml) coconut nectar
  • 1/2 tsp pure vanilla extract
  • 2 tbsps espresso coffee (see tips)
  • 2 tsps pure maple syrup
  • 1/4 cup (25 g) cacao powder

Coffee Cream

  • 1/2 cup (125 ml) coconut cream
  • 1/4 cup (60 ml) pure maple syrup
  • 1/4 cup (50 g) coconut oil, melted
  • 1/3 cup (80 ml) espresso coffee (see tips)
  • 1 tsp pure vanilla extract

Vanilla Cream

  • 3/4 cup (180 ml) coconut cream
  • 1/4 cup (60 ml) pure maple syrup
  • 1/4 cup (50 g) coconut oil, melted
  • 2 tsps pure vanilla extract
01.

Place 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.

02.

Lightly 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.

03.

To make the “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 mins to firm up slightly.

04.

Meanwhile, whisk coffee and maple syrup in a small bowl until combined.

05.

Make coffee cream: Blend half the cashews with all ingredients until as smooth as possible.

06.

Cut 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.

07.

Pour half the coffee cream over sponge bases; dust with sifted cacao powder. Freeze for 15 mins to firm up slightly.

08.

Make vanilla cream: Blend remaining cashews with all ingredients until as smooth as possible.

09.

Pour half the vanilla cream over coffee cream layer; dust with sifted cacao powder. Freeze for 10 mins to firm up slightly.

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. Cover; refrigerate for 6 hours or until firm.

11.

Dust with extra sifted cacao powder before serving.

TIPS

  • 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.

Photo: bauersyndication.com.au

Download or print the recipe