Vegan Tiramisu - so creamy and yummy

What is it about the combination of coffee and chocolate that is so decadent and awakening to the senses?  There’s something about the acidity and sweetness that pair beautifully and complement one another.  A classic dessert that pairs the flavors so perfectly is tiramisu but what if you’re avoiding grain, gluten, or dairy?  We are grateful to Audrey, the popular plant-based blogger, for sharing her insanely popular Raw Vegan Tiramisu recipe with us below.  We recently interviewed Audrey on our podcast (listen here) and were delighted to hear how she’s navigated her own health and nutrition complications as well as her journey to becoming the woman behind her popular blog; Unconventional Baker.  We love Audrey’s natural and down-to-earth choices for her life, listen in and enjoy her story.



Raw Vegan Tiramisu


We can’t stress enough how delicious this cake is!  We have made it in our homes and we are here to tell you the recipe is uncomplicated plus incredibly tasty.  Audrey says it’s her most popular recipe of all time.  This recipe is completely raw, grain-free, dairy-free, paleo, gluten-free, and vegan so if you’re like the many with dietary restrictions, this cake is a godsend.  Furthermore, it tastes as smooth and velvety as a chocolate mousse or cheesecake.  It’s the perfect recipe to stick in your back pocket for any time you’re asked to prepare a dessert for a special occasion.  It requires no baking and is stored in the freezer so it can be made ahead and ready to go day-of.

Audrey is skilled at developing simple recipes that deliver on flavor.  If you’re intrigued by this one, you’ll definitely want to head over to her site Unconventional Baker for all the details and while you’re there, make sure to browse around for more gorgeous ideas.

slice of vegan tiramisu


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Raw Vegan Tiramisu
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2 ratings

Yield: 1 6-Inch Cake

Raw Vegan Tiramisu


    Base Layer:
  1. 1 Cup walnuts
  2. ¾ Cup dates, (pitted & Medjool are preferred)
  3. ¼ tsp instant espresso powder
  4. 2 Tbsp coconut oil (liquid)
  5. 2 Tbsp warm water
  6. 1 tsp pure vanilla extract
  7. dash salt
    Chocolate Mousse Layer:
  1. ¾ Cup walnuts (pre-soaked and strained)
  2. ¾ Cup raw cashews (pre-soaked and strained)
  3. ¾ Cup dates (pitted)
  4. 6 Tbsp unsweetened vanilla almond milk
  5. 6 Tbsp maple syrup (use raw agave for raw version)
  6. 4 Tbsp coconut oil, liquid (or 1 Tbsp melted cacao butter instead for a richer chocolate liqueur flavor)
  7. 3 Tbsp cacao powder
  8. ½ Tbsp unsulphured blackstrap molasses
  9. 1 tsp pure vanilla extract
  10. 1½ tsp instant espresso powder (or more to taste)
  11. ½ tsp salt
    Top 'Cream' Layer:
  1. ½ Cup raw cashews (pre-soaked and strained)
  2. ¼ Cup unsweetened vanilla almond milk
  3. 2 Tbsp coconut oil (liquid)
  4. 2 Tbsp maple syrup (or raw agave for raw version)
  5. 1 tsp pure vanilla extract
  6. dash salt
  1. Dust with cacao powder or sprinkle with 2 Tbsp cacao nibs


    Base Layer:
  • In a food processor, blend all base layer ingredients to combine into a fine sticky mixture
  • Scoop out into a 6″ springform pan and press down into an even crust, going up the edges a little all around.
  • Place in the freezer while working on next step.
    Mousse Layer:
  • In a power blender, mix all chocolate mousse layer ingredients until smooth.
  • Pour into the pan over the crust, tap the pan lightly on the counter and even out the top.
  • Place the pan in the freezer while working on the next step.
    Top Cream Layer:
  • Clean out the blender and blend all cream layer ingredients together into a smooth mixture.
  • Spoon over the previous layer in the cake pan and smooth out the top.
  • Cover the cake and freeze for approximately 6 hours or overnight.
  • Before serving, dust the top with a bit of additional cacao powder and/or sprinkle with some cacao nibs and enjoy!
  • Keep the cake frozen until serving.


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