Raw Vegan Tiramisu [Gluten-Free, Paleo]

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Super easy raw vegan tiramisu recipe, perfect at any time of the day, and it’s gluten-free also! Tiramisu is a sumptuous Italian dessert that is both beautiful and delicious. I’m not going to lie: this raw tiramisu isn’t the easiest dessert to make, but it’s well worth the effort. This vegan tiramisu will dazzle everyone with almond coffee ladyfingers, raw cashew cream piled in between, and a little coating of cocoa.

It’s a fantastic gluten-free and vegan dessert that’ll wow your guests. Make it for a dinner party with the family or just for yourself.

The sweet flavor of the dates mingles so well with the espresso that you will love the dense texture it ends up with.


The coffee-infused crust layer

  • Walnuts: 1 ½ cup
  • Medjool dates: 1 cup
  • Instant espresso powder: 1 TSP
  • A pinch of sea salt

Vegan ladyfinger layer

  • Medjool dates: 1 cup
  • Almond flour: 1 ½ cup
  • Cacao powder: 1 TBSP
  • Instant espresso powder: 1 TSP
  • A pinch of sea salt

Vanilla cream layer

  • Raw cashews: 2 cups
  • Coconut cream: ¾ cup
  • Melted coconut oil: ¼ cup
  • Maple syrup: ¼ cup
  • Vanilla extract: 1 TSP
  • A pinch of sea salt

Toppings (For dusting)

  • Cacao powder
  • Coffee powder
  • Directions

Raw Vegan Tiramisu

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 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 decadent layers of cream, chocolate, and espresso, is ready to enjoy.


  • The cashews are used in the cream layer, so it’s essential to rehydrate them for a sufficient time to blend them into a smooth cream.
  • You can also use any other type of date, but you have to soak them first.
  • I’ve used an espresso powder designed specifically to make the desserts. As it is very concentrated, you need to add this powder in a very small quantity.
  • I recommend roasting the coffee beans in the oven first (to promote the rich oils to emerge) and then grinding them in a coffee grinder shortly before use for the strongest coffee flavor.
  • You can also substitute expresso powder with rock cow powder in the crust layer.
  • 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.
  • You can use a temper at the initial stage if you find it difficult to blend the cream ingredients.


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.

Is it necessary to use a springform pan to make raw vegan tiramisu?

No, it’s not. As an alternative for a springform pan, any cake pan or pie plate of similar size will suffice. In addition, covering the pan with foil or parchment paper before layering will make it much easier to carefully remove the cake out once it’s done. (To make it simpler to lift, leave a good length of foil or paper hanging out of the pan.) If using a square pan, line it with two layers, one in each direction, to create a sling for lifting the cake without breaking it. Having a second person to aid with the lifting can be beneficial.

Nutritious Facts

  • Calories per serving: 320

  • Carbohydrates: 38g

  • Fats: 20g

  • Proteins: 3.7g

See Also: Fresh Strawberry Cake


When I tried the raw vegan tiramisu recipe for the very first time, to my amazement, it came together quickly, and I was blown away by how well it turned out. I couldn’t believe it when I realized I’d gotten it right the first time. I wish all of my recipes came together so quickly 🙂

Give this recipe a try, and let me know your experience via comments.

Don’t forget to share this recipe with your coffee lover friends.


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