Raw Vegan Tiramisu Slice

I have to say, I have never been much of a fan of raw treats. Especially when buying them out. I often say they are overpriced and overrated as usually they result in disappointment on my part.

That being said, I have tried to make a few of my own raw desserts and occasionally I can be partial to a raw twix but this was the first time I have actually enjoyed eating a raw 'cheesecake' slice style treat. Pairing my favourite flavours; vanilla, chocolate and coffee, it had to be a recipe for success right?

Ingredients: (8 slices)


- 75g ground almonds

- 1tbsp cacao powder

- 3tbsp agave syrup

- 1tsp instant coffee, dissolved in 1tsp hot water

- Pinch of sea salt

Vanilla and coffee layers:

- 150g cashew nuts, soaked

- 120g Natures Charm coconut cream, chilled overnight in the fridge

- 2tbsp agave syrup

- 1tbsp coconut oil, melted

- 2tbsp almond milk

- 1tsp vanilla extract

- 1tbsp cacao powder

- 1tsp instant coffee, mixed with 1tsp hot water


1. For the base, mix together the almonds, 1tbsp cacao powder, agave, 1tsp coffee and salt until combined.

2. Press the ‘dough’ into a small lined dish (I used a single sized mini casserole dish) and leave in the fridge for 1h.

3. Meanwhile, prepare the layers by whizzing the coconut cream, soaked cashews, agave, coconut oil, vanilla and milk in a blender until smooth.

4. Scoop out half the mixture and add 1tbsp cacao and coffee to the remaining – whiz again.

5. Take the base out of the fridge and pour over the coffee layer – return to the freezer until set. Then top with the vanilla layer, spreading evenly. Set in the freezer for 2-3h before slicing.

6. Store in the freezer for up to 3 weeks, thawing for approximately 20minutes before serving.

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