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).