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Beanie's Coffee Festive Vegan Tiramisu

Andddd I'm back with the 2nd recipe in my little Beanie's Christmas coffee recipe series! You can find my first one here which were this cute little Christmas Pudding Energy Balls! But this time I have something that turned into something just quite magical this Christmas time... Vegan Tiramisu. OHHH damn.

I haven't had tiramisu in years, especially since going vegan.. So I'm lil bit too excited about this one.

Lets me honest we ALL love dessert. Especially a creamy, sweet, rich, chocolatey, boosy, coffee one.

Yess, who'd have thought you could create such a classic, creamy, sweet, indulgent, delicious dessert from the power of nuts, nut butters, fruits, oats and coconut oil? Well believe me I've done just that! This delicious gem is made without eggs, dairy, gluten or refined sugars, you won't believe it's a healthier deal. I mean really who cares but hey we all want that right? Tastes divine yet packed with nutrients and good for your insides and soul? BONUS!

Starting with a almond shortbready cake layer mixed the bold coffee flavours. Followed by a silky chocolate, coffee cashew layer then topped with a creamy vanilla cashew cream. Oh and don't forget the extra sprinkle of chocolate. Oh yes. It has the perfect balance of sweetness, creaminess, and coffee without being too over powering. Perfect if you ask me.

I genuinely believe even the coffee haters would love this dessert! It's just! Each mouthful is like an indulgent, sweet mouthful of bliss!

My sister has been asking and asking for me to create a tiramisu for a while so I had to get it just spot on... But trust me... this was a success with the whole familyyyy! They loved it! So I guess that's made Christmas day dessert easy peasssssyyy!

You're going to want to whip this one up, vegan or not! It's such a yummy, pick me up festive treat. Just don't ask me how much I ate in one go... That's a secret....


2 cup ground almonds
1 cup oat flour 
2 tbsp coconut oil
2 tbsp agave syrup
 2 tbsp tahini/nut butter
 2 tsp Beanie's Christmas Spirit Coffee

Chocolate Coffee Layer

1 cup raw cashews (soaked overnight)
2 tbsp coconut oil
3 - 4 tbsp almond milk
- 1/4 cup raw cacao powder
- 1 tsp Beanies Christmas Spirit coffee
- 4 dates
- 2 tbsp agave syrup (use less or more depending on how sweet you want it)

Creamy Cashew Layer

1 cup cashews (soaked over night)
2 tbsp coconut oil
3 -4  tbsp almond milk
1 tsp vanilla extract
Juice of half a lemon

Line a baking tin/dish with some baking paper.

To start making your base melt your coconut oil and place in a large bowl with the oat flour, ground almond, agave & nut butter. Take your coffee granules and mix with a little boiling water before gradually pouring this into the mix. Mix everything together until well combined. If your mixture is too 'gooey' here you may want to add a few more ground almonds.

Spoon this mixture into a lined dish, press the mixture down firmly and place this in the freezer for at least 1 hour to fully set.

Next move onto making the chocolate coffee layer. Drain your soaked cashews before placing everything in a highly powered blender/food processor and blending everything together until smooth, thick and creamy. Make sure there are no lumps.

Take your base out of the freezer and spread your coffee layer evenly over the top. Place the back into the freezer and allow it to set for another 30 to 40 minutes.

Once set move onto making your creamy cashew layer. Again place all of your food processor/blender blitz together until you get a creamy and smooth texture. Make sure there are no lumps.

Take your tray from the freezer and spread the creamy cashew layer on top of the coffee cream layer. Dust with some cacao powder. Place this back into the freezer for another 30 to 40 minutes.

Once set take out of the freezer, take the paper out of your tray, slice into bars and enjoy!


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