These raw vegan tiramisu bites consist of three layers of utter decadence: a crunchy chocolatey base, a mousse-like coffee middle and a topping of pure creamy vanilla goodness. While they are gluten and dairy free, they couldn’t be more delicious, more decadent and more beautiful. And there’s also a paleo option!
Ingredients
For crunchy chocolate base:
- 2 2/3 oz (75 g) dark chocolate, melted with 1/2 tbsp coconut oil (Note 1)
- 1 tbsp maple syrup
- 1 cup (100 g) ground almonds (Note 2)
- 1 cup (35 g) puffed quinoa (Note 3)
For mousse-like coffee layer:
- 2 cups (200 g) cashew nuts, that have been soaked overnight and drained
- 3/8 cup maple syrup
- 1 tbsp melted coconut oil
- 1 – 2 tbsp instant coffee, dissolved in 1 tbsp hot water
For creamy vanilla layer:
- 1 1/2 cups (150 g) cashew nuts, that have been soaked overnight and drained
- 1/2 cup (115 g) coconut cream (Note 4)
- 1 1/2 tbsp coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
You will also need:
- cupcake/muffin tin
- dark chocolate for drizzling (optional)
Description
- Grease a cupcake/muffin tin with coconut oil and put strips of baking/greaseproof paper into 10 of the cupcake/muffin holes. These strips will make removing the frozen raw vegan tiramisu bites at the end much easier.
For crunchy chocolate base:
-
In a bowl, mix together all the chocolate base ingredients.
-
Transfer ~1/8 cup of the mixture into each of the cupcake/muffin holes and flatten it down into a compact layer – I used a 1/3 cup measure for flattening.
-
Freeze for at least 15 minutes so that the chocolate firms up.
For mousse-like coffee layer:
-
In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste.
-
Add the rest of the coffee layer ingredients and blend until everything is evenly distributed.
-
Transfer ~1/8 cup of the mixture on top of the firmed up chocolate base and smooth out the tops with a small spoon.
-
Freeze for at least 1/2 hour so that the coffee layer firms up sufficiently for the vanilla layer to be added on top.
For creamy vanilla layer:
-
In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste.
-
Add the rest of the vanilla layer ingredients and blend until everything is evenly distributed.
-
Transfer ~1/8 cup of the mixture on top of the firmed up coffee layer and smooth out the tops with a small spoon.
-
Freeze overnight.
Final steps:
-
Next day, remove the frozen raw vegan tiramisu bites from the cupcake/muffin tin.
I found that this is easiest if you warm the underside of each cupcake/muffin tin hole above a hot cup of water/tea/coffee. Then, use the baking paper strips to help lift the tiramisu bites out of the tin.
-
Before serving, allow to thaw for about 5 – 10 minutes. Serve as is, dusted with cocoa powder or drizzled with melted dark chocolate.
Storage:
-
The raw vegan tiramisu bites keep well in a closed container in the freezer for 2 – 3 weeks.
Recipe Notes:
- Note 1: I used 70% dark chocolate. If you want this dessert to be 100% refined sugar free, use sugar free dark chocolate and increase the amount of maple syrup (by taste).
- Note 2: I recommend using ground almonds rather than almond flour. The ground almonds are slightly coarser and give more texture to the base.
- Note 3: If you can’t get your hands on some puffed quinoa (though I really recommend it – it adds the most amazing texture!) or if you want to make these 100% paleo, leave it out and increase the amount of ground almonds by ~1/2 cup to a total of 1 1/2 cups.
- Note 4: You can get coconut cream by putting coconut milk (with a high coconut content and without too many stabilisers/preservatives) into the fridge for a few hours – without shaking! The coconut milk will separate into coconut cream (that you’ll need in this recipe) and coconut water (which is great in smoothies).
Website: theloopywhisk.com
