Tiramisu has been an Italian dessert I've been trying to learn and veganise. My partner and his Italian side of the family has inspired me to really looked into ways to make this Italian dessert dairy free, gluten free, egg free and pretty much vegan. I’ve done many research about how to make vegan ladyfingers and well as dairy and egg free mascarpone. Mascarpone is the fluffy cream made originally with raw eggs and dairy in traditional tiramisu.
There are many ways to veganise the mascarpone, but I chose to make it with raw plant based and natural ingredients instead. There are many recipes out there but I wanted to experiment making a raw vegan no bake tiramisu using my own twist.
Not everyone can eat raw eggs, especially pregnant women, same goes with dairy products, many are lactose intolerant so if you are one of those or you’re just trying to incorporate more plant based food into your life or looking for healthier ways to sweeten up your meals this recipe is for you!
Ingredients (organic ingredients if possible)
Raw Tira Crust
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1 cup raw walnuts
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1 cup Medjool dates (remove pits)
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1 Tbsp. instant organic coffee mix (add more if you like a strong coffee flavor)
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Hint of Himalayan salt
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Hint of vanilla bean (make sure it’s not processed vanilla)
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1 Tbsp swirled date syrup (maple syrup) (see photo)
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Dust 1 Tbsp cacao powder on top of the crust (see photo)
Raw Vegan Mascarpone
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2 cups raw cashews, soaked overnight or at least for 8 hours
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1/2 cup coconut cream (Thai coconut cream is best)
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1/4 cup coconut oil, melted
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1/2 cup maple syrup
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1 tsp. vanilla bean (make sure it’s not processed vanilla)
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Hint of Himalayan salt
Raw Vegan Ladyfingers
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1 cup almond flour
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1 cup regular or Medjool dates (remove pits) if using regular soak in water for at least 30 min to soften.
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1 Tbsp. cacao powder
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2 tsp instant coffee mix (add more if you like a strong coffee flavor)
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Hint of Himalayan salt
Toppings
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Dust cacao powder
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Mint leaves for decoration
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Sprinkle cacao nibs or chocolate chips (optional)
Instructions
Raw Tira Crust
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Mix all the crust ingredients into the food processor and pulse until it all sticks together.
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Add the crust into a 7 inch springform pan and press it down into an even layer with your fingers and a glass. Cover and freeze the crust while you’re working on the next layer.
Raw Vegan Ladyfingers
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Wash and clean your food processor and add all the ingredients for the raw vegan ladyfinger into the food processor and pulse until the ladyfinger mixture begins to stick together.
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Shape the ladyfinger mixture into a small square or small dices to add later in between the raw vegan mascarpone. This will add texture. But before adding to cake, set aside and into a refrigerator (or the freezer) for a few minutes, so it firms up and is easier to cut.
Raw Vegan Mascarpone
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Meanwhile blend all the ingredients for the mascarpone until smooth. Spread half of the mix on top of the crust and smooth it out with a spatula. Freeze for 10-15 min.
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Place the raw vegan ladyfinger layer on top of the first layer of mascarpone, cut the ladyfingers so its easier to manage.
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Spread the last and rest of the mascarpone cream on top of the ladyfinger layer.
Decorations
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Using a small strainer, dust the top of the tiramisu with cacao powder.
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Cover the cake and freeze for at least least 8 hours or overnight.
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When ready to serve remove from freezer and let it defrost for about 1 hour.
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Add cacao nibs, chocolate chips or mint leafs before serving.
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Store in the fridge for up 5 -7 days or 3 weeks in the freezer.
