Recipe: Raw Vegan Tiramisu

When transitioning to a whole foods focused, plant based diet, there are some things that are more difficult to give up than others.

Perhaps the most difficult of them all is Tiramisu.

The good news is, your tiramisu eating days shouldn’t just be a distant memory. And with just a few common household ingredients, you can make this healthy alternative – that tastes even more delicious than the real thing!

Raw Vegan Tiramisu

When Amelia Littlejohn of the popular health and wellness blog Nourishing Amelia told us she could recreate the classic, indulgent Tiramisu recipe using nothing but healthy whole foods, we have to admit we were a little sceptical.

However, once you make these for yourself, you’ll never want to go back to the ‘traditional’ recipe again!

We hope you love them as much as we do…

Recipe: Raw Vegan Tiramisu

Makes 4 individual tirmaisus or 1 large one


For the base:
60g ground almonds
5 tbsp almond butter
2 tbsp coconut oil (melted)
3 tbsp maple syrup
2 tsp instant coffee

For the chocolate coffee cream:
100g cashews (soaked overnight)
100ml almond milk
2tbsp cacao powder
1 heaped teaspoon instant coffee
1 tbsp coconut oil

For the vanilla cashew ‘mascarpone':
150g cashews (soaked overnight)
150ml almond milk
1 tbsp coconut oil
1 tsp vanilla powder or extract

Extra raw cacao powder to dust on top


1) Soak your cashews for the chocolate coffee cream and the vanilla cashew mascarpone overnight. Drain once they are soaked.

2) In a bowl, whisk together all the ingredients for the base. Spoon the mixture into small bowls, ramekins or glass cups, press the mixture down firmly and transfer to the freezer for 1 hour to set.

3) Add all the ingredients for the chocolate coffee cream to a food processor or high speed blender, and combine until everything is smooth and creamy.

4) Take the cups out of the freezer and add the chocolate coffee cream to the now set base. Return back to the freezer for 30 minutes.

5) To make the vanilla cashew mascarpone add all the ingredients to your food processor and blend until you get a smooth, creamy mixture with no lumps.

6) Remove the cups from the freezer and spoon the mascarpone mixture on top of the chocolate coffee cream. Return to the freezer for a final 30 minutes to set a little more.

7) Dust with raw cacao powder and a few coffee beans (optional) to decorate.

8) Serve and enjoy!

Raw Vegan Tiramisu

Amelia Littlejohn Author Recipe Writing and Blogging

A plant loving yogi, Amelia is passionate about living a healthy, happy life. Her battle with depression and an anxiety disorder left her feeling unhappy and unhealthy, and after months of sickness she was then diagnosed with both Polycystic Ovary Syndrome and Coeliac Disease. She soon realised that if she wanted to be well she needed to look at the food she was putting into her body. She educated herself on nutrition and how food has a direct impact on how we feel, not just physically but also mentally. She overhauled her eating habits, gave up sugar, processed foods and dairy and made a transition to a plant-based diet. Almost immediately she noticed her body started to feel happier and healthier again, she began experimenting in the kitchen – creating delicious meals, tasty snacks and sweet treats that were all healthy, gluten free and vegan…but also wonderfully tasty!

After Amelia saw this amazing change she become more and more passionate about this lifestyle and wanted to share with others just how important looking after your body is and how food & exercise can make improve your physical, emotional and mental wellbeing. She set up her blog Nourishing Amelia in December 2015 where she shares her recipe ideas, healthy tips and advice with the aim to help others lead a happy, healthy life.

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