Raw Vegan Cake Tiramisu

Hello, all you lovers of healthy and delicious desserts! Today, I bring you a special recipe by Dulce Vegan Tenerife that will excite your taste and impress you with its unique flavor. Raw vegan tiramisu cake is a wonderful reinterpretation of the classic Italian dessert, tailored for those who seek healthier and more environmentally friendly options.

This cake is an explosion of flavors, combining the rich aroma of coffee with the natural sweetness of dates and agave syrup. Additionally, healthy ingredients like almonds and cashews bring a rich and creamy texture without compromising the authentic taste of tiramisu.

Our recipe is completely vegan and raw, which means you can enjoy every bite without worries about animal products or cooking processes that destroy nutrients. It’s perfect for those following a vegan lifestyle but also for anyone looking to indulge in a tasty and healthy dessert.

So, are you ready to venture into the world of raw vegan desserts? Follow our recipe carefully, and you’ll create an incredibly delicious tiramisu that will impress everyone, regardless of their dietary preferences. Let’s start creating this wonderful dessert and savor every step of the process.

Recipe Details

Servings: 6 | Prepare time: 45 minutes | Freezing time: 6 hours | Calories per 100g: 338 kcal

Ingredients

For the base:

• 150g almonds
• 120g dates
• 5g coffee powder
• 5g cocoa powder
• 1 pinch of Himalayan salt

For the cream:

• 250g cashews (soaked overnight)
• 160g coconut milk
• 100g agave syrup
• 45g coconut oil
• 10g cocoa powder
• 35g espresso coffee
• 1 teaspoon vanilla extract
• 1 pinch of Himalayan salt

Directions

1. Make the base: Process almonds in a food processor until coarsely ground. Add dates, coffee powder, cocoa powder, and Himalayan salt. Process until the mixture sticks together when pressed. Press firmly into the base of a lined springform tin (18–20cm). Place in the freezer while you make the cream.

2. Make the cream: Drain and rinse the soaked cashews. Blend them with coconut milk, agave syrup, melted coconut oil, espresso coffee, and vanilla extract until completely smooth. Divide the mixture in two. Add cocoa powder to one half and blend again.

3. Assemble: Pour the coffee-cocoa cream layer over the frozen base. Return to the freezer for 30 minutes until firm. Pour the plain cashew cream layer on top. Smooth with a spatula. Freeze for at least 6 hours (or overnight).

4. Serve: Remove from the freezer 15–20 minutes before serving. Dust with cocoa powder and decorate as desired. Slice and enjoy!

Tags: gluten-free, lactose-free, raw vegan, sugar-free, vegan cake