Rich, creamy and completely plant-based, this Ultimate Vegan Tiramisu delivers all the indulgence of the Italian classic without dairy or baking. A naturally sweetened pecan and date crust is layered with silky coffee and vanilla cashew fillings for a dessert that’s perfect for entertaining or celebrating a special occasion. According to recipe developer Solla Eiriksdóttir, two simple tricks ensure success: use a high-powered blender and let each layer firm up in the freezer before adding the next.

A plate with squares of tiramisu and a serving tool

Ultimate Vegan Tiramisu

ELLE Gourmet

This Ultimate Vegan Tiramisu delivers all the creamy indulgence of the Italian classic—but completely plant-based. A date and pecan crust is layered with silky coffee-cacao and vanilla cashew fillings for a decadent no-bake dessert.

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Ingredients

Base

1 cup pecans
¾ cup Medjool dates pitted
2 tbsp cocoa powder
1 tbsp espresso powder
½ tsp flaked sea salt

Coffee Filling

1⅓ cups cashews
7 tbsp coconut butter
¼ cup maple syrup
2 tbsp cacao butter melted
2 tbsp coconut oil melted
1 tbsp instant coffee
1 tbsp cocoa powder
¼ tsp flaked sea salt

Vanilla Filling

1⅓ cups cashews
7 tbsp coconut butter
¼ cup agave syrup
4 tbsp coconut oil melted
1 tbsp cacao butter melted
1 tbsp vanilla sugar
¼ tsp flaked sea salt

Topping

2 tbsp cocoa powder

Instructions

For Coffee Filling and Vanilla Filling, place cashews in two large bowls; cover with water and soak for 2 hours.

Vanilla Sugar

Place a pure vanilla bean (pod) cut in half lengthwise or 1½ tbsp vanilla extract into a jar with ¾ cup icing sugar or raw cane sugar, seal with a lid and let infuse. for a day. Once finished, you can try using the aromatic sugar in frostings and custards too.

Base

Line a 7 x 5½- inch baking dish with parchment paper. Combine pecans, dates, cocoa powder, coffee and sea salt in food processor, and whirl until ingredients stick together. Press the mixture into prepared pan and freeze for 20 to 30 minutes.

Coffee Filling

Drain and rinse cashews, discarding soaking liquid. Place in high-speed blender with coconut butter, maple syrup, cacao butter, coconut oil, instant coffee and salt; blend until smooth, scraping down sides with rubber spatula. Pour over chilled base, smoothing out. Freeze until firm, about 30 minutes.

Vanilla Filling

Drain and rinse cashews, discarding soaking liquid. Place in high-speed blender with coconut butter, agave syrup, coconut oil, cacao butter, vanilla sugar and salt; blend until smooth, scraping down sides with a rubber spatula. Pour mixture over coffee filling and spread so that coffee layer is covered. Return to freezer until firm, about 2 hours.
Before serving, cut into bite-size squares. Sprinkle with cocoa powder using a fine-mesh sieve.

Keyword easy vegan dessert, no-bake dessert, plant-based dessert, tiramisu, vegan dessert, vegan no-bake dessert, vegan tiramisu

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Recipe excerpted from Vegan at Home: Recipes for a Modern Plant-Based Lifestyle© 2022 by Solla Eiríksdóttir, adapted for ELLE Gourmet. Photography © 2022 by Hildur Ársælsdóttir. Reproduced by permission of Phaidon. All rights reserved.