Raw Vegan Tiramisu [Gluten-Free, Paleo]

This raw vegan tiramisu is built from three no-bake layers: a walnut and date crust, an almond flour ladyfinger layer and a whipped cashew cream, all dusted with cacao. It is gluten free and close to paleo. It is not strictly raw, though, because the instant espresso powder is made from roasted beans and the maple syrup is boiled.

Tiramisu is an Italian dessert built on coffee-soaked savoiardi, mascarpone and cocoa. This version keeps the layers and the coffee, but the work happens in a food processor rather than an oven, so nothing gets baked.

It is a gluten-free and vegan dessert that suits a dinner party or a quiet night in. The dates carry most of the sweetness and sit well against the espresso, and they are also what gives the finished dessert its dense, fudgy texture.

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I won’t pretend it is the quickest dessert on the site. There are three components and the cashews need a long soak. It is worth the effort.

Ingredients

The coffee-infused crust layer

• Walnuts: 1 ½ cup (about 150 g)
• Medjool dates: 1 cup (about 180 g, pitted)
• Instant espresso powder: 1 tsp
• A pinch of sea salt

Vegan ladyfinger layer

• Medjool dates: 1 cup (about 180 g, pitted)
• Almond flour: 1 ½ cup (about 150 g)
• Cacao powder: 1 tbsp
• Instant espresso powder: 1 tsp
• A pinch of sea salt

Vanilla cream layer

• Raw cashews: 2 cups (about 280 g)
• Coconut cream: ¾ cup (180 ml)
• Melted coconut oil: ¼ cup (60 ml)
• Maple syrup: ¼ cup (60 ml)
• Vanilla extract: 1 tsp
• A pinch of sea salt

Toppings (For dusting)

• Cacao powder
• Coffee powder

Directions

The coffee-infused crust layer

• First, make the crust layer. Take a blender, and add in the pitted Medjool dates, raw walnuts, instant espresso powder, and a pinch of sea salt. Process all these ingredients in the food processor until the crust begins to stick together when you pinch it between your fingers.
• Then take a six-inch (15 cm) springform pan. Lightly grease it with some vegan butter.
• Then, transfer the crust to the springform pan and press it down into an even layer. I usually use my fingers to give it a gentle press. You can also use the bottom of the glass.

Almond coffee ladyfinger layer

• Next, move on to making a ladyfinger layer. Again add in the food processor; some dates, almond flour, vanilla extract, espresso powder, cacao powder, and a pinch of sea salt. Blend everything well.
• Now, transfer the ladyfinger mix into another springform pan and press it well with a spoon.
• Then, cut the well-pressed ladyfinger layer into wedge-shaped slices.

Vanilla cream layer

• The last component of this raw tiramisu is cream.
• Soak the cashews for at least eight hours or overnight to rehydrate them.
• Take a high-speed blender, and add in soaked cashews together with some coconut cream, maple syrup, vanilla extract, coconut oil, and a pinch of salt. Combine all of the ingredients, and blend until fully smooth.
• Put half of the cream onto the crust, then layer the ladyfingers on top of the cream. Then, add the second layer of cream. When layering the tiramisu, slightly press the ladyfingers into the cream so that the ladyfingers aren’t just sitting on top of the cream.
• Lightly dust the tiramisu with some cacao powder or coffee powder and refrigerate it for a few hours to set. You can use a strainer to perform this step.
• Once set, your coffee-infused dessert, the raw vegan tiramisu recipe with layers of cream, cacao, and espresso, is ready to enjoy.

Tips

• The cashews go into the cream layer, so give them a long enough soak to blend into a smooth cream. Under-soaked cashews stay gritty.
• You can also use any other type of date, but you have to soak them first.
• I’ve used an espresso powder made for desserts. It is very concentrated, so a small quantity goes a long way.
• If you want the strongest coffee flavour, grind your own beans shortly before use. Roasting them first draws out the oils, but roasted beans are not raw, so skip that step if you are keeping the recipe as close to raw as possible.
• You can swap the espresso powder in the crust layer for raw cacao powder if you would rather keep the coffee to one layer only.
• You can also use brewed coffee instead of the espresso powder in the ladyfinger layer.
• Don’t over-mix the ingredients to avoid the release of natural oil from the almonds.
• Use the tamper that came with your blender if the cream ingredients are difficult to move at the start.

FAQs

Is this tiramisu actually raw?

Not entirely. The crust, the ladyfinger layer and the cream are all uncooked, so most of the recipe qualifies. The instant espresso powder does not, because it is made from roasted, brewed coffee, and maple syrup is boiled sap rather than a raw sweetener. Almond flour and coconut cream are also usually heat-treated. Treat it as a no-bake dessert with raw components.

Is it gluten free?

Yes. Every ingredient in the recipe is naturally free of gluten: nuts, dates, cacao, coconut, maple syrup and coffee. If you are cooking for someone with coeliac disease, check the labels on the almond flour, cacao powder and espresso powder, since nut and cocoa products are often milled on shared equipment and cross-contamination is the usual risk rather than the ingredient itself.

Is it paleo?

Mostly. The nuts, dates, coconut and cacao all fit, and maple syrup is generally accepted in paleo baking, though some stricter versions leave out added sweeteners altogether. The one thing to watch is the vegan butter used to grease the pan, which is normally made from canola, soy or sunflower oil. Grease with coconut oil instead if that matters to you.

Does it contain caffeine?

Yes. There is instant espresso powder in both the crust and the ladyfinger layer, plus a dusting of coffee powder on top, so a slice carries a real amount of caffeine. Worth keeping in mind if you are serving it late in the evening or to kids. Swapping the espresso powder for raw cacao powder cuts most of it.

How long does it keep?

Kept covered in the fridge, it holds for about five days, and the texture firms up over the first day or two. It also freezes well for up to two months. Slice it before freezing and separate the slices with baking paper, then move a slice to the fridge for a few hours before serving.

What is a springform pan?

A cake pan with two halves is known as a springform pan. It includes a base as well as a detachable ring that functions as the pan’s side. When the ring is attached to the base, you have a complete cake pan that can be used like any other baking pan. When the tiramisu cake gets cooled, the ring can be detached, leaving behind the cake lying on the pan’s base. This makes slicing and presenting your cake much easier, as it avoids the need to shift the cake from the pan to a serving tray and the risk of breaking it.

Do I need a springform pan?

No, it’s not essential. Any cake pan or pie plate of similar size will do the job. Covering the pan with foil or baking paper before layering makes it much easier to lift the dessert out once it’s set. Leave a good length of foil or paper hanging over the sides so you have something to pull on. If using a square pan, line it with two layers, one in each direction, to create a sling. A second pair of hands helps with the lift.

Nutrition

• Calories per serving: 320
• Carbohydrates: 38g
• Fats: 20g
• Proteins: 3.7g

See Also: Fresh Strawberry Cake

Conclusion

The first time I made this it came together far more easily than I expected, which almost never happens with a three-layer dessert. If you give it a go, let me know how it turns out in the comments, and pass it on to anyone you know who takes their coffee seriously.