Raw Vegan Tiramisu with Vanilla Cream and Coffee Ladyfingers

    • Yield
    • Difficulty
    • Easy
  • 12345 (2 votes, average: 5.00 out of 5)

You may take one look at this recipe by Emily Von Euw and wonder how exactly a relatively basic list of wholesome ingredients can come together to form something of such a royal level of visual appeal and tastiness? Maybe it’s sorcery or magic, or some unexplained phenomena. Whatever it is lets just give THANKS for the blessing that is this epic raw vegan tiramisu with vanilla cream and coffee lady fingers! Gluten, dairy, and refined-sugar- free, made with organic cold-pressed coffee. Serve alongside a mug of medicinal mushroom tea with a splash of hazelnut milk.

Ingredients

Crust:
1 cup oats or walnuts
1 cup raisins
2 tablespoons cold-pressed coffee*

Ladyfingers:
1 cup oats
1 cup dates
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons cold-pressed coffee*

Vanilla cream:
2 cups pine nuts or macadamia nuts
2 cups water, as needed
1/4 cup liquid coconut oil
3 tablespoons coconut nectar
1 tablespoon vanilla extract
3 teaspoons soy lecithin (optional, but recommended to thicken the mixture)

Instructions

To make the crust:

1) process the oats or walnuts into flour in a food processor.

2) Add the raisins and coffee and process until it forms a ball.

3) Press evenly into the bottom of a lined bread pan. Set in the fridge.

To make the ladyfingers:

1) process the oats into flour in a food processor then combine the rest of the ingredients in a food processor until they begin to stick together.

2) Form into rectangular cookies (ladyfingers) that will fit into your baking pan.

3) Dehydrate for 1-2 hours on each side, or use your oven at its lowest temperature.

To make the vanilla cream:

1) blend all the ingredients until smooth and thick, like pudding, adding liquid as needed.

2) Spread half this mixture onto your crust, then place your lady fingers close beside each other on top of the vanilla cream.

3) Carefully spread on the rest of the vanilla cream and set in the fridge or freezer for at least 24 hours.

When ready to serve:

1) gently take the tiramisu out of the pan, dust with cacao powder, and slice into squares with a sharp knife.

*Steep roasted coffee beans in water overnight, strain and use the liquid.

Emily von EuwAbout Emily von Euw

Emily von Euw is the creator of This Rawsome Vegan Life, a blog dedicated to sharing wholesome, raw, vegan recipes and information about the lifestyle. She is currently writing her first cookbook all about raw desserts. Emily lives In Vancouver, British Columbia, Canada and is studying at university. She enjoys anything outdoors, as well as experimenting in the kitchen, reading, getting to know her readers, petting her cats, and dancing! In the future she hopes to build a tiny house on wheels and travel somewhere tropical to leave among nature. For now, she just wants to make delicious, healthy, cruelty-free recipes for you.

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