Vegan Tiramisu
Prep time
Total time
Author: EnHealthy
  • 1½ cup cashews soak for 3-4 hours
  • 4 tablespoons vanilla extract
  • 3 tablespoons nutritional yeast
  • ⅓ cup coconut oil
  • 5 tablespoons maple syrup or honey
  • 2 tins coconut milk (chilled overnight in the refrigerator)
  • 1 espresso shot 30 ml
  • 2 tablespoons amaretto (optional)
  • 12-15 sugar free digestive cookies
  • 6-8 espresso shots
Chocolate sauce
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup or honey
  • 3 tablespoons cacao
  • 2 tablespoons espresso
  • A bit of extra cacao powder for dusting
  • A few coffee beans
  • 2 tbsp cacao nibs for sprinkling
  1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
  2. Remove the coconut milk or cream from the fridge, remove the lid.
  3. Scrape out the top, thickened cream and leave the liquid behind [reserve it in the fridge for smoothies or cooking rice etc].
  4. Place thick cream in the blender, add cashews, vanilla, nutritional yeast, coconut oil, maple syrup, amaretto (optional), espresso shot and blend until smooth and creamy. Set aside.
Chocolate sauce
  1. Add all ingredients in a bowl and mix well until sauce consistency. Set aside.
  2. Assembly: To assemble, have ready a tiramisu dish or individual glasses. Dip in the digestive In the espresso for just a second or two, brake them and place into the bottom of the glass.
  3. Drizzle with chocolate sauce.
  4. Top with a layer of Cream. Freeze for 10 minutes.
  5. Once out of the freezer, top with a layer of Soaked digestive cookies, drizzle with chocolate sauce and top with cream.
  6. Dust the tops of you Tiramisu with cocoa powder, cacao nibs, coffee beans and leave in the fridge for at least 4-6 hours to firm up.
Stored in the refrigerator up to 3 days and setting out for 10-15 minutes before slicing/serving to enjoy the best texture.
Recipe by - Delicious & Nutritious at