Too Good Tiramisu

GF
SF
V
A creamy, lush, espresso infused dessert. Just without the cream, sugar, and white refined flour.
Prep Time 30 mins
Set time 2 hrs
Total Time 2 hrs 30 mins
Vegan tiramisu with layers of coffee and coconut
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Vegan dairy-free tiramisu, healthy, low sugar, plant-based.

It’s time. Time for tiramisu my friend. When coffee, chocolate, and cream come together, how could we not get involved? Especially when this love-struck trio can be relished in their full plant-prominent goodness.

Traditional tiramisu is made from mascarpone dairy cream, white sugar, coffee, and chocolate, all soaked up into soft spongey white flour biscuit fingers. In other words, all the things our tastebuds love, but bods not so much.

Why you’ll love this plant-based Tiramisu

Here’s where this tiramisu is a little bit different…

  • Vegan, dairy free, and low in sugar
  • 3 easy steps to make
  • Using simple pantry staples, that you’ll probably have in your cupboard right now

Despite its healthy facade, the flavour is still super lush. A decadent dessert that even your hard core dairy friends will love.

Vegan dairy-free tiramisu, healthy, low sugar, plant-based.

Benefits of fair trade

When you’re making tiramisu, an important factor to consider is sourcing fairly traded ingredients. Things like coffee and chocolate are largely grown in developing countries, where they often don’t have minimum wage or working standards.

There are a few different fairly trade marks you can look for, but one of the most reputable and independently audited is Fairtrade. When you pay that little bit extra to buy fair traded ingredients, you’re achieving a bunch of benefits:

  • Workers are paid a minimum Fairtrade price, and their rights are protected.
  • They’re also paid an additional Fairtrade premium to invest in initiatives that support their families, local community, and small scale business development.
  • Children are protected from being wrongly abused, made to work in poor conditions, and prevented from going to school.
  • Fairtrade plantations meet internationally agreed social, economic and environmental standards, including preserving the environment around them.

If you notice a product that shows the Fairtrade mark (chocolate, coffee, as well as tea and bananas are common examples), you can deduce that the non-fair trade versions are likely unethically produced. Opting for the slightly more expensive fairly traded option costs you a bit more, but ensures the families growing and producing our food are treated like we’d want to be treated at home.

Vegan dairy-free tiramisu, healthy, low sugar, plant-based.

Back to our Tiramisu. Not only can you feel virtuous using fair trade ingredients, you can also rest easy knowing everything is plant-based and minimally processed. A tiramisu that will support your body in a positive way, whilst also satisfying your taste buds.

Want more lush desserts? Try these next…

Make this Too Good Tiramisu this weekend, and let me know what you think! Leave a comment below, or share your triple-layered temptations on Insta with the tags @begoodorganics and #begoodorganics. I can’t wait to hear what you think.

Vegan tiramisu with layers of coffee and coconut
GF
SF
V

Too Good Tiramisu

A creamy, lush, espresso infused dessert. Without the cream, sugar, and white refined flour!
5 from 1 vote
AuthorBuffy Ellen
Servings 16
Prep Time 30 mins
Set time 2 hrs
Total Time 2 hrs 30 mins

Ingredients

Biscuit base

  • 1 c oats (or almonds/buckwheat)
  • 1 c desiccated coconut
  • 1 c dates
  • 1 tsp vanilla extract
  • pinch sea salt
  • 1-2 tbsp water (or coco oil)

Coffee layer

  • 1 ¼ c cashews soaked 1 hour
  • 1 tbsp coffee + ½ c water (or ½ c espresso)
  • ½ c coconut oil melted
  • 3 tbsp liquid sweetener e.g. coconut nectar, brown rice syrup
  • 1 tsp vanilla extract
  • 50 g dairy free chocolate grated

Cream layer

  • 1 1/4 c cashews soaked 1 hour
  • 1/2 c plant-based milk
  • 1/4 c coconut oil melted
  • 3 Tbsp liquid sweetener e.g. coconut nectar, brown rice syrup
  • 1 tsp vanilla extract

To serve

  • 1 tbsp cacao powder

Instructions

  • Biscuit base: Blend ingredients in a food processor or blender until well combined. The mix should be slightly sticky and hold together nicely when pinched between your fingers. Pour into a lined square tin, flatten down well with a rubber spatula or the palm of your hand.
  • Coffee layer: Blend ingredients (except dark choc) in a blender until creamy and smooth, then pour on top of base. Sprinkle with grated chocolate and place in the freezer to set.
  • Cream layer: Blend ingredients in a blender until creamy and smooth, then pour over the choc coffee layer. Return to the freezer for 2 hours to set, or in the fridge overnight.
  • To serve: Sprinkle with cacao powder, score into slices, then top with extra grated dark choc if desired.

Equipment

  • Blender

Recipe Notes

  • Oats give this a biscuity base feel, and are also cheap. To make this gluten free, use almonds, buckwheat or sunflower seeds. Almonds will give a more indulgent and richer flavour.
  • If you haven’t pre-soaked your cashews, do a quicky hot soak – cover with boiling water for 5 minutes, rinse and drain.
  • For a caffeine free alternative, try a dandelion or chicory blend instead.

Did you make this recipe?

Did you make this recipe?