Tiramisu Bites 👅 Raw & Vegan Goodness

These raw vegan tiramisu bites are three layers of utter decadence...

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, as well as vegan and paleo, they couldn’t be more delicious, more decadent and more beautiful.

 

INGREDIENTS 👅 

For crunchy chocolate base:

  • 75g dark chocolate, melted with 1/2 tbsp coconut oil*
  • 1 tbsp maple syrup
  • 100g ground almonds**
  • 35g puffed quinoa***

For mousse-like coffee layer:

  • 200g cashew nuts, that have been soaked overnight and drained
  • 3/8 cup maple syrup
  • 1 tbsp melted coconut oil
  • 60ml Mr Bean Cold Brew Coffee

For creamy vanilla layer:

  • 150g cashew nuts, that have been soaked overnight and drained
  • 115g coconut cream****
  • 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)

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Instructions

  1. 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:

  1. In a bowl, mix together all the chocolate base ingredients.

  2. 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.

  3. Freeze for at least 15 minutes so that the chocolate firms up.

For mousse-like coffee layer:

  1. In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste.

  2. Add the rest of the coffee layer ingredients and blend until everything is evenly distributed.

  3. Transfer ~1/8 cup of the mixture on top of the firmed up chocolate base and smooth out the tops with a small spoon.

  4. 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:

  1. In a food processor or blender, blend the soaked and drained cashew nuts until you get a smooth paste.

  2. Add the rest of the vanilla layer ingredients and blend until everything is evenly distributed.

  3. Transfer ~1/8 cup of the mixture on top of the firmed up coffee layer and smooth out the tops with a small spoon.

  4. Freeze overnight.

Final steps:

  1. 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. Then, use the baking paper strips to help lift the tiramisu bites out of the tin.

  2. Before serving, allow to thaw for about 5 - 10 minutes. Serve as is, dusted with cocoa powder or drizzled with melted dark chocolate.

Storage:

  1. 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, increase the amount of ground almonds by ~1/2 cup to a total of 1 1/2 cups.

 

Recipe provided by Kat @ The Loopy Whisk ❤️ 

 

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