Tiramisu is a delicious Italian dessert. With almond-Roma lady-fingers, rich cashew cream layered in between, and a light dusting of carob, this vegan tiramisu will become a favorite dessert for special occasions.
Servings: 12 slices
Ingredients:
Ladyfingers
- 1 cup almond flour
- 1 cup Medjool dates, pitted
- 2 Tbsp. Carob Powder
- 3 tsp. Roma Kaffree
- pinch sea salt
Crust
- 1 cup raw walnuts
- 1 cup Medjool dates, pitted
- 3 tsp. Roma Kaffree
- pinch sea salt
Vanilla Cream
- 2 cups raw cashews, soaked*
- 1/2 cup coconut cream
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp. pure vanilla extract
- pinch sea salt
Toppings
- Carob powder
- Roma Kaffree
- shaved Carob chips (for sprinkling)
Instructions:
Ladyfingers
- Add all the ingredients for the ladyfinger layer into the food processor and pulse until the ladyfinger mixture begins to stick together when you pinch it in between your fingers.
- Shape the ladyfinger mixture into a 6″ circle that fits on top of the crust (or any other shape you like). I have a spare 6″ springform pan, so I use it as a guide for the ladyfingers.
- Place the ladyfinger layer into a refrigerator (or the freezer) for a few minutes, so it firms up and is easier to cut.
Crust
- Add all the crust ingredients into the food processor and pulse until the crust begins to stick together when you pinch it in between your fingers. Be careful not to over-process the walnuts, so they don’t start releasing their natural oils.
- Scoop the crust into a greased 6″ (15 cm) springform pan and press it down into an even layer with your fingers. You can also use the bottom of a glass to really pack the crust down. Cover the crust while you’re working on the next layer.
Vanilla Cream
- Blend all the ingredients for the vanilla cream until smooth.
- Spread half of the vanilla cream on top of the crust and smooth it out with a spatula. Then place the ladyfinger layer on top of the cream (I like to cut the ladyfinger layer into 12 equal wedges, so it’s easier to work with), and then spread the rest of the cream on top of the ladyfinger layer.
Toppings
- Using a small fine mesh strainer. Lightly dust the top of the tiramisu with some carob powder and Roma Kaffee Power.
- Cover the cake and let it set in the refrigerator for at least 6 hours or overnight to firm up.
- Store leftover tiramisu in an airtight container in the refrigerator for up to 1 week or in the freezer for 2 month.
Recipe Notes
*Soak the cashews for at least 8 hours (or overnight) so they soften up and are easy to blend. If the nuts are not soft, the vanilla cream might turn out grainy and not completely smooth. When the cashews are done soaking, drain the water and rinse the nuts thoroughly.
**Prep time does not include soaking the nuts (8 hours).
If using 8 inch pan, double all the layers.