Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Raw Vegan Tiramisu

By Tuesday, August 06, 2013 , , , , ,

I'm not going to lie, my whole life, my guilty pleasure was indulging in my Mum's tiramisu. Ever Christmas without fail she'd make a huge one for dessert, and we'd devour it, often going back for seconds. Since being unable to eat gluten and dairy, I've often wished for a bowl of tiramisu, but I've been unable to find one that is both gluten and dairy free anywhere, so obviously I had to make my own.

Tiramisu translates as 'pick me up', which essentially means that this rich and decadent dessert is a way to unwind and treat yourself after a long day. This recipe is no different and contains a hefty amount of masala, coffee and rich cashew cream, so just like the real thing, you feel like you're indulging, and yet at the same time you're also nourishing your body with a lot of nutrients, what could be better? If you wish, you can omit the alcohol, although it's in such small amounts that I feel it's unimportant, and it's what gives the flavour. This tiramisu isn't large, and yet it can easily serve 9 people as it is so incredibly rich and satisfying.

Makes 1 tiramisu (9 generous pieces)

You will need:

For the Biscuit Base:
1 1/2 cups (150g) Ground hazelnuts (or almonds, cashews, pecans, etc)
1/4 cup (50g) Dates
3 tbsps Coffee mixed with 3 tbsps water
1/2 cup (50g) Gluten free oats
3 tbsps masala/rum

For the Cream Cheese:
2 cups Cashews soaked overnight and rinsed well
1/2 cup Water
1 tbsp Coconut oil
1 tbsp Mesquite powder
1 tbsp Vanilla extract
2 tbsps psyllium husk powder mixed well with 1/3 cup boiling water
1/4 cup agave/maple syrup/rice malt syrup

To make the biscuit base, combine all of the ingredients in a food processor until it makes a slightly gooey crumble texture. Line the tray of your choice (I used a square tray about 10x10cm) with cling film/kitchen wrap and press half of the base mixture into the bottom of the tray. Don't press too hard, as you want it to remain a little spongey and soft, not hard like a pie crust. Form your cream cheese topping by putting the soaked and rinsed cashews in the food processor with the water until it forms very thick and smooth white cream. Add the other ingredients and process until well combined, then spread about 1/3 of the mixture on top of your base. Allow to set in the fridge for 1 hour, then add the second layer of biscuit base, being careful not to squash the cream layer. Finally add your second layer of cream cheese topping, spreading evenly over the base, but not smoothing out completely, to leave a little texture. Allow to set in the fridge and bring to room temperature before serving, dusted with cacao powder and a little shredded raw chocolate if you like. This can also be stored in the freezer and defrosted for when you want it later.

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  1. Is there anything i could sub for the mesquite powder? I've never heard or seen it anywhere

    1. Mesquite powder is just a superfood powder full of extra nutrients, and it also adds some sweetness, like a slightly malted, caramel sort of taste. It's not that important to the recipe so you can omit it if you wish

  2. Is the psyllium husk powder necessary or can I omit it? I don't think I'll be able to find it in any stores. Thanks! :-)

    1. The psyllium husk is essential so that the 'cream cheese' topping remains firm even when not frozen. Any health food store or pharmacy should stock it, it's quite commonly used to aid with digestive problems because it is so high fibre, so it might be found with constipation remedies, etc :)

  3. Does the recipe call for 3 tablespoons of brewed coffee mixed with 3 tablespoons of water, or does it mean 3 tablespoons of coffee grounds mixed with 3 tablespoons of water?