RAW VEGAN TIRAMISU BITES {gluten, dairy, egg, peanut, soy & ref. sugar free, vegan, paleo option}

These raw vegan tiramisu bites consist of three layers of utter decadence: a crunchy chocolatey base, a mousse-like coffee middle and a topping of pure creamy vanilla goodness. While they are gluten and dairy free, they couldn’t be more delicious, more decadent and more beautiful. And there’s also a paleo option!

Two raw vegan tiramisu bites on top of each other, generously drizzled with melted chocolate. More vegan tiramisu bites are in the background.

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. For more info, check out the Disclosure Policy. Thank you for supporting The Loopy Whisk.

Guys, this one’s a winner. Yes, I know I say this for pretty much everything on this blog (and it’s true!) but these raw vegan tiramisu bites deserve at least a tiara, if not the crown… and the sceptre… and the throne, while we’re at it.

Tiramisu has always been one of my all-time favourite desserts. More precisely, my mum’s tiramisu has always been on my Top 10 Desserts I Can’t Live Without list. Ladyfinger biscuits drenched in strong coffee, mascarpone cream that’s both creamy and sweet and just aarghsogood, drizzles of chocolate or dustings of cocoa powder – and my mum’s special twist: preserved sour cherries. Saying it’s delicious/mouth-watering/drool-worthy doesn’t even begin to do it justice.

And then, some time ago, I though of all the people who couldn’t eat tiramisu – because they can’t eat dairy or gluten, or are vegan or paleo or whatever else prevents them from enjoying one of the greatest desserts that ever was. And I just felt… sad on their behalf.

But all’s not lost, because we have… *drumroll*… cashew nuts. They are the star ingredient in the majority of raw vegan desserts, because they give, once soaked in water and blended, the most amazing creamy texture to whatever treat they’re in.

And once we know that, the rest is simple. And delicious. And so darn pretty.

Two raw vegan tiramisu bites on top of each other. The crunchy chocolate, mousse-like coffee and creamy vanilla layers are very prominent and well defined. More vegan tiramisu bites are in the background.

These raw vegan tiramisu bites are three layers of utter decadence.

We start with the crunchy, chocolatey base, which consists of ground almonds, puffed quinoa, melted chocolate, coconut oil and a splash of maple syrup. Puffed quinoa isn’t 100% necessary, but it does make this healthy dessert so much better. If you can’t get it – don’t despair, just increase the amount of ground almonds and Bob’s your uncle.

The middle layer is pure coffee heaven. It’s has almost a mousse-like consistency, which comes from the blended soaked cashew nuts. The cashews are joined by strong black coffee, coconut oil and some maple syrup. And, folks, these may be simple ingredients… but blend them together and you’ve got yourself a flavour explosion.

Three raw vegan tiramisu bites on top of each other. The bottom two are generously drizzled with melted chocolate, a bite has been take out of the top one. More vegan tiramisu bites are in the background.

The final and top layer of the raw vegan tiramisu bites is pure creamy vanilla goodness – blended cashews, coconut cream, maple syrup and vanilla paste. It may not be mascarpone (*sigh* that stuff is so good), but it’s still ridiculously delicious – and that’s what important, anyway.

Two raw vegan tiramisu bites on top of each other. The crunchy chocolate, mousse-like coffee and creamy vanilla layers are very prominent and well defined. More vegan tiramisu bites are in the background.

Before you go make this recipe (which you totally should do), let’s get one thing out of the way. Of course this doesn’t taste exactly 100% like tiramisu. Duh. It can’t – it’s different ingredients with different flavours. But here’s the thing: unless you can do some weird voodoo magic, there’s no way in hell you can make a dessert without ladyfinger biscuits and without mascarpone taste exactly like tiramisu.

And that’s okay. What we have here with these delightful raw vegan tiramisu bites is a dessert that carries the most important tiramisu flavours and textures: there’s the slight bitterness of coffee and the earthy, velvety tones of chocolate and the sweetness of vanilla; and the absolutely crucial creaminess is there too.

For a dessert that has no dairy, no gluten, no eggs and no refined sugar, and is vegan with a paleo option – that’s pretty amazing.

Two raw vegan tiramisu bites on top of each other, generously drizzled with melted chocolate. More vegan tiramisu bites are in the background.

Raw Vegan Tiramisu Bites (Gluten & Dairy Free, Vegan, Paleo Option)

These raw vegan tiramisu bites consist of three layers of utter decadence: a crunchy chocolatey base, a mousse-like coffee middle and a topping of pure creamy vanilla goodness. While they are gluten and dairy free, they couldn’t be more delicious, more decadent and more beautiful. And there's also a paleo option!

NOTE: The prep time doesn't include the cashew soaking and freezing times.

Course Dessert
Cuisine Dairy Free, Gluten Free, Paleo, Vegan
Prep Time 45 minutes
Total Time 45 minutes
Servings 10 tiramisu bites
Author Kat | The Loopy Whisk

Ingredients

For crunchy chocolate base:

  • 2 2/3 oz (75 g) dark chocolate, melted with 1/2 tbsp coconut oil (Note 1)
  • 1 tbsp maple syrup
  • 1 cup (100 g) ground almonds (Note 2)
  • 1 cup (35 g) puffed quinoa (Note 3)

For mousse-like coffee layer:

  • 2 cups (200 g) cashew nuts, that have been soaked overnight and drained
  • 3/8 cup maple syrup
  • 1 tbsp melted coconut oil
  • 1 - 2 tbsp instant coffee, dissolved in 1 tbsp hot water

For creamy vanilla layer:

  • 1 1/2 cups (150 g) cashew nuts, that have been soaked overnight and drained
  • 1/2 cup (115 g) coconut cream (Note 4)
  • 1 1/2 tbsp coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)

You will also need:

  • cupcake/muffin tin
  • dark chocolate for drizzling (optional)

Instructions

  1. Grease a cupcake/muffin tin with coconut oil and put strips of baking/greaseproof paper into 10 of the cupcake/muffin holes. These strips will make removing the frozen raw vegan tiramisu bites at the end much easier.

For crunchy chocolate base:

  1. In a bowl, mix together all the chocolate base ingredients.

  2. Transfer ~1/8 cup of the mixture into each of the cupcake/muffin holes and flatten it down into a compact layer – I used a 1/3 cup measure for flattening.

  3. Freeze for at least 15 minutes so that the chocolate firms up.

For mousse-like coffee layer:

  1. In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste.

  2. Add the rest of the coffee layer ingredients and blend until everything is evenly distributed.

  3. Transfer ~1/8 cup of the mixture on top of the firmed up chocolate base and smooth out the tops with a small spoon.

  4. Freeze for at least 1/2 hour so that the coffee layer firms up sufficiently for the vanilla layer to be added on top.

For creamy vanilla layer:

  1. In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste.

  2. Add the rest of the vanilla layer ingredients and blend until everything is evenly distributed.

  3. Transfer ~1/8 cup of the mixture on top of the firmed up coffee layer and smooth out the tops with a small spoon.

  4. Freeze overnight.

Final steps:

  1. Next day, remove the frozen raw vegan tiramisu bites from the cupcake/muffin tin. 

    I found that this is easiest if you warm the underside of each cupcake/muffin tin hole above a hot cup of water/tea/coffee. Then, use the baking paper strips to help lift the tiramisu bites out of the tin.

  2. Before serving, allow to thaw for about 5 - 10 minutes. Serve as is, dusted with cocoa powder or drizzled with melted dark chocolate.

Storage:

  1. The raw vegan tiramisu bites keep well in a closed container in the freezer for 2 - 3 weeks.

Recipe Notes

Note 1: I used 70% dark chocolate. If you want this dessert to be 100% refined sugar free, use sugar free dark chocolate and increase the amount of maple syrup (by taste).

Note 2: I recommend using ground almonds rather than almond flour. The ground almonds are slightly coarser and give more texture to the base.

Note 3: If you can't get your hands on some puffed quinoa (though I really recommend it – it adds the most amazing texture!) or if you want to make these 100% paleo, leave it out and increase the amount of ground almonds by ~1/2 cup to a total of 1 1/2 cups. 

Note 4: You can get coconut cream by putting coconut milk (with a high coconut content and without too many stabilisers/preservatives) into the fridge for a few hours – without shaking! The coconut milk will separate into coconut cream (that you'll need in this recipe) and coconut water (which is great in smoothies).

Looking for more raw vegan deliciousness? You’ve come to the right place!

Chocolate & Mint Raw Vegan Cheesecake Bites

Chocolate & Mint Raw Vegan Cheesecake Bites {gluten, dairy, egg, soy and refined sugar free, vegan, paleo} - These chocolate & mint raw vegan cheesecake bites will blow you away with the perfectly paired flavours of dark chocolate and mint. The raw chocolate cups have just enough bite to them and melt the moment they hit your tongue, while the mint filling is incredibly creamy and decadent. Super easy to make, these vegan cheesecake bites are gluten, dairy, egg, soy and refined sugar free, as well as vegan and paleo.

Raw Vegan Raspberry Cheesecake

Raw Vegan Raspberry Cheesecake {gluten, dairy, egg, soy, peanut & refined sugar free, vegan, paleo} - This raw vegan cheesecake is the perfect summer dessert: creamy, refreshing and perfectly balanced due to the slight tartness of the raspberries. The lemon zest in the crunchy almond crust adds an extra pop of flavour, which will blow your mind. This healthy dessert couldn’t be easier to make – it requires only 5 ingredients and there’s no need to turn on the oven! It’s vegan, paleo, gluten and dairy free, but most importantly, it’s super delicious.

Raw Vegan Chocolate Covered Coconut Bars

Raw Vegan Chocolate Covered Coconut Bars {gluten, dairy, egg, peanut, soy & ref. sugar free, vegan, paleo} - If you’re a coconut fan, you’ll love these raw vegan chocolate covered coconut bars. If you’re not, you just might be converted. They are full of wholesome, plant-based ingredients, super healthy (for a dessert), and contain coconut in 4 different forms. This easy no bake vegan dessert recipe proves just how delicious healthy, allergy friendly sweets can be.

Raw Vegan Tiramisu Bites {gluten, dairy, egg, peanut, soy & refined sugar free, vegan, paleo} - These raw vegan tiramisu bites consist of three layers of utter decadence: a crunchy chocolatey base, a mousse-like coffee middle and a topping of pure creamy vanilla goodness. While they are gluten and dairy free, as well as vegan and paleo, they couldn’t be more delicious, more decadent and more beautiful. #vegan #paleo #healthy #dessert #tiramisu

RELATED

6 Comments

    1. Hi Jenn! Thank you so much for pointing that out, I’ve fixed the post – don’t know how I overlooked that 🙂 It’s very easy to adapt them to 100% paleo – just substitute more ground almonds!

  1. This may be a stupid question but are we to use brewed coffee, or instant coffee? I am not clearon what you mean by disolve coffee in a tablespoon of warm water. Thanks. O seriously mos Tiramisu.

    1. Hi Sandy, sorry for the confusion! I meant instant coffee (will fix that ASAP), but you can easily use an equivalent volume of brewed coffee. Thank you for pointing that out!

  2. What would you recommend to replace cashews? The person with allergy is allergic to cashews and pistachios, no other nuts.

    1. Hi Stacey! I would go for a “creamy” nut, such as (soaked) almonds or macadamia nuts. Whatever you go for, let me know how it turns out – I’d love to know!

Leave a Reply

Your email address will not be published. Required fields are marked *