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I can’t describe enough how excited I am about this recipe; this Vegan Tiramisu Tart really does tick all the boxes for me!

When asked what my favourite dessert is, I have always answered without failing: THE TIRAMISU, followed not very far behind by the cheesecake (this recipe in particular). In today’s recipe I have revisited my favourite dessert to give it the look of a tart.

FYI this recipe is gluten-free, refined sugar free and dairy-free making it a perfect dessert that can accommodate everybody.

Oh, I almost forgot to mention that this is a raw dessert, no need for an oven, what’s not to like?

I have chosen to do small tartlets instead of a big one, I find this shape to be very cute and my guests loved having their own little Vegan Tiramisu Tart. Plus, no one had to fight over the size of their slices (this happens a lot in my family 😊).

The Base

The base is a crunchy mix of tigernut flour (you can swap for almond powder) mixed with oats, and of course the essential part of a tiramisu: the coffee! Finding the right amount of coffee can sometimes be a bit tricky as you don’t want your guests to get the coffee jitters! I find that 1 tbsp. of instant coffee per tart is enough but you can always adjust to your taste.

What if you do not have any tigernut flour? You can swap with almond flour.

What is tigernut?

Despite its name tigernut is not a nut but a root vegetable which as a result grows underground. Its tiger print coating has given place to the name tigernut. Tigernuts are my favourite (non) nut because of their natural sweetness, I love using tigernut milk in my tea or hot chocolate for instance as this means there is no need to add any sugar. It is great to use it along rice flour in cakes and cookies as this not only make your bakes gluten-free but also nut free!

The cream

I have used some cashew nuts which makes for a smooth cream into which I have added some Almond Baileys for a dessert that now feels super decadent.

This tiramisu, clearly, is not your traditional tiramisu! But eh! Do what makes you happy and this Vegan Tiramisu Tart tastes like tiramisu and makes me so happy (that’s not the result of the Baileys I drunk afterwards; I promise 😉).

This recipe holds 2 tartlets, you can double or triple it.

If you want to make a single large tart you will need to multiply all the ingredients by 2.

Yield: 2 tartlets

Raw Vegan Tiramisu Tart

The cashew nuts makes for a smooth cream
into which I have added some Almond Baileys for a dessert that now feels super decadent.

Ingredients

The base

100 gr tigernut flour (or almond flour)
60 gr oat flour (ground oats)
2 tbsp. maple syrup
2 tbsp. espresso (at room temperature)
30 gr coconut oil

Middle Chocolate Layer

4 tbsp. cacao butter (or coconut oil)
2 tbsp. maple syrup
2 tbsp. cacao powder

Cream Layer

130 gr cashews soaked in water overnight
30 gr Almond Baileys (or other liqueur)
20 gr coconut oil
2 tbsp. maple syrup
2 tsp. vanilla extract
2 tsp. lemon juice
40 gr coconut cream
50 gr dairy-free milk
1/3 tsp. salt
Cacao powder (to sprinkle on top)

Instructions

For the base:
Blend all the ingredients that form the base.
Next, with your fingers press in your moulds and freeze for
30 minutes.
For the Chocolate layer:
Place the cacao butter (or coconut oil) in a bowl over a
saucepan of simmering water. Once melted, add the maple syrup, cacao powder and stir until well combined. Remove from the heat and let it cool.
Once cooled, pour the chocolate sauce over the base and put
back in the freezer for 20 minutes.
For the Cream layer:
Rinse the cashew nuts and place in your blender along with
all remaining ingredients. Blend until you get a smooth consistency.
After the chocolate sauce has set you can pour over the
cream.
Leave in the freezer for 30 minutes.
If you are making a tart you will need to let the cream
set for at least 1 hour.
Sprinkle some cacao powder on the top to decorate.

I hope you try and like this Vegan Tiramisu Tart, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!