Raw Vegan Tiramisu Bites

These raw vegan tiramisu bites are made up of three layers of perfect decadence: a foundation of crunchy chocolate, a middle of coffee mousse, and a topping of vanilla creaminess. Despite being free of dairy and gluten, they are incredibly rich, tasty, and gorgeous. Furthermore, there is a paleo alternative!

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This one is a winner, guys. Yes, I am aware that I say this about almost everything on this blog, and it is true. But while we're at it, these raw vegan tiramisu bites deserve at least a tiara, if not the crown, sceptre, and throne.

One of my all-time favorite sweets has always been tiramisu. More accurately, tiramisu made by my mother has consistently been in my top ten desserts that I cannot live without. Dark chocolate drizzles or dustings of cocoa powder, ladyfinger biscuits dipped in strong coffee, and my mother's unique twist—preserved sour cherries—all combine to create a decadent and delicious treat. It's not even close to being accurate to describe it as delectable, mouthwatering, or drool-worthy.

And then, quite some time ago, I started to think about all the folks who were unable to enjoy one of the best desserts ever created because they were vegan, paleo, or could not have dairy or gluten. And I simply had a bad feeling for them.

However, there is still hope because we have cashew nuts (*drum roll, please). When soaked in water and pureed, they give a treat an incredible creamy texture, which is why they are the main component in most raw vegan sweets.

The rest is easy once we realize that. additionally tasty. Moreover, it's really gorgeous.

These raw vegan vegan tiramisu bites consist of three layers of sheer bliss.

The base is made out of ground almonds, puffed quinoa, melted chocolate, coconut oil, and a dash of maple syrup. It is crunchy and chocolaty. Though not strictly necessary, puffed quinoa adds a whole new level of flavor to this nutritious dessert. Don't give up if you don't get it; just grind up more almonds. Bob's your uncle.

There's pure coffee bliss in the middle layer. The mixed soaked cashew nuts give it a nearly mousse-like consistency. Add a little maple syrup, coconut oil, and strong black coffee to the cashews. And, people, even if they are basic components... However, when you combine them, the result is a taste explosion.

The raw vegan tiramisu bites' top layer, which consists of blended cashews, coconut cream, maple syrup, and vanilla paste, is a gloriously creamy vanilla treat. It tastes unbelievably fantastic even though it's not mascarpone (*sigh* that stuff is so good), and that's what matters most of all.

Let's clear something up first before you go to prepare this recipe, which you really should. It goes without saying that this tastes nothing like tiramisu. Obviously. It cannot because the ingredients are diverse and have various flavors. The problem is that, barring some sort of supernatural ability, it is impossible to create a dessert that tastes exactly like tiramisu without ladyfinger biscuits and mascarpone.

It's alright if it happens. The key flavors and textures of a tiramisu are present in these delicious raw vegan tiramisu bites: the earthy, velvety chocolate tones, the sweetness of vanilla, and the ever-important creaminess. There is also a hint of bitterness from the coffee.

That's quite great for a dessert that is vegan, paleo, and free of dairy, gluten, eggs, and refined sugar.

Raw Vegan Tiramisu Bites (Gluten & Dairy Free, Vegan, Paleo Option)

Three layers of absolute luxury make up these raw vegan tiramisu bites: a chocolatey, crunchy foundation, a coffee mousse-like middle, and a creamy, vanilla-flavored topping. They are free of dairy and gluten, but they nevertheless manage to be incredibly rich, tasty, and gorgeous. Additionally, there is a paleo variant!

NOTE: The freezing and soaking hours for the cashews are not included in the prep time.

Ingredients:

For crunchy chocolate base:

• Melt 2 2/3 ounces (75 grams) of dark chocolate with 1/2 tablespoon of coconut oil (Note 1)
• One tablespoon of maple syrup
• Grinded almonds to a cup (100 g) (Note 2)
• Puffed quinoa, 1 cup (35 g) (Note 3)

For mousse-like coffee layer:

• Two cups (200 g) of soaked and drained cashew nuts; 
• three-quarters cup maple syrup; one tablespoon melted coconut oil; 
• one to two tablespoons of instant coffee dissolved in a tablespoon of hot water

For creamy vanilla layer:

• 1/2 cup (115 g) coconut cream 
• 1/2 cup (150 g) cashew nuts, soaked overnight and drained (Note 4)
• 1/4 cup maple syrup; 
• 1/2 tablespoons coconut oil; 
• 1 tsp vanilla paste (or 2 tsp vanilla extract)

You will also need:

• A cupcake or muffin tray with optional dark chocolate dripping

Method:

Line ten cupcake or muffin tin holes with strips of greaseproof or baking paper after greasing the tin with coconut oil. These strips will make it much simpler to remove the frozen raw vegan tiramisu bites at the end.

For crunchy chocolate base:

1. Combine all of the ingredients for the chocolate base in a bowl.
2. Spoon about 1/8 cup of the mixture into each cupcake or muffin hole, then press it down into a compact layer using a 1/3 cup measure.
3. To firm up the chocolate, freeze for a minimum of 15 minutes.

For mousse-like coffee layer:

1. The soaked and drained cashew nuts should be blended into a homogeneous paste using a food processor or blender.
2. Once everything is properly spread, add the other ingredients for the coffee layer and blend.
3. Using a tiny spoon, smooth the tops of the approximately 1/8 cup of mixture that has been transferred onto the firmer chocolate base.
4. In order for the coffee layer to solidify enough to allow for the addition of the vanilla layer on top, freeze for at least 30 minutes.

For creamy vanilla layer:

1. Process the soaked and drained cashew nuts in a food processor or blender until a creamy mixture is achieved.
2. Blend in the remaining ingredients for the vanilla layer until everything is well distributed.
3. Spoon about 1/8 cup of the mixture onto the solidified coffee layer, then use a tiny spoon to smooth the tops.
4. Let it freeze for the night.

Final steps:

1. The frozen raw vegan tiramisu bits should be taken out of the cupcake/muffin tin the next day. 
2. I discovered that heating the underside of each muffin or cupcake tin hole over a hot cup of water, tea, or coffee makes this process the simplest. Next, remove the tiramisu bites out of the tin with the aid of the baking paper strips.
3. Allow to defrost for 5 to 10 minutes before serving. Serve straight away, topped with melted dark chocolate or dusted with cocoa powder.

Storage:

1. The raw vegan tiramisu bits freeze nicely for two to three weeks when stored in a tight container.

Notes:

Note 1: My chocolate percentage was 70% dark. Use sugar-free dark chocolate and add more maple syrup (to taste) if you want this dessert to be completely free of refined sugar.

Note 2: Ground almonds work better than almond flour in this recipe. The base has more texture because the ground almonds are a little coarser.

Note 3: Puffed quinoa provides the most fantastic texture, so if you can't get your hands on some, I highly recommend it! If you wish to make these strictly paleo, omit it and add an additional ~1/2 cup of powdered almonds to make 1 1/2 cups. 

Note 4: To make coconut cream, place coconut milk (preferably with a high coconut content and minimal stabilizers/preservatives) in the refrigerator and leave it there for a few hours without shaking! The coconut milk will separate into two separate substances: coconut water, which works well in smoothies, and coconut cream, which you'll need for this recipe.