Raw Vegan Tiramisu

reading time: ca. 2 min

Remember my Mum's no-bake birthday mango cheesecake? Well, now it's my Daddy's turn, and instead of the nutty fruity richness here's a fluffy, creamy and absolutely guilt-free Tiramisu for you!

Preparation time: 20 mins (+ min. 1 hour refrigeration)
Main ingredients: banana, dates, cocoa
difficulty level: moderate
makes: 1 baking dish
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, raw food, and delicious "even so"

Yesterday was my Dad's birthday, and since he has quite a big sweet tooth - who doesn't, really -, i made a dessert for him on his special day. He has a gusto for anything caramel, which immediately made me think of date paste, which then lead me to this delicious creation.

Also, Valentine's Day is right around the corner, and i think this would make the perfect dish to share for two love-birdies! You can sit cosily next to each other and spoon the Tiramisu right out of the pan :)


Cake layer
1 cup buckwheat shred or oats or nuts
1/2 cup soft dates, pitted and chopped
1/2 cup dried shredded unsweetened coconut

Coffee layer
1/2 cup raisins or dates
1/2 tsp cocoa, carob and/or caffeine-free coffee powder
splash of hot water
optional: cinnamon 

Cream layer
6 bananas, ripe
3 bananas, sliced
3/4 cup water or less
3/4 cup coconut oil (i used 1/2 cup dried shredded unsweetened coconut instead)
1 tsp vanilla extract
1/4 tsp fresh lemon juice

cinnamon powder
cocoa, carob or caffeine-free coffee powder 
optional: cacao nibs or coffee beans

- big dish or several glass bowls
- food processor or blending machine


Step 1: Coffee layer
Start with the coffee layer. Make sure your coffee or cocoa (i'm using unsweetened cacao powder and chopped soaked dates) has fully dissolved in some warm water, then mix all ingredients together in a small bowl and set aside.

Step 2: Cake layer
In a food processor or blender, process or pulse ingredients to form a crumbly, thick paste. Fill only half of the dough-paste into a baking pan, pressing it into the bottom gently with your hands. Don’t flatten it too much though, you want it to be light and airy. Now cover dish with a towel or plate and place in the freezer or fridge.

Step 3: Cream layer
Next is the cream layer. Except for the 3 sliced bananas blend everything together and sweeten to your liking. To thicken the cream you might add in a handful of soaked cashews or coconut, however i want to keep it low-fat this time :) Use less water and see how you like the consistency.

Step 4:
Take out the refrigerated cake and spread half of the soaked coffee (or cocoa) layer onto the dough. After that, carefully spread half of your cream layer on top of that. Put remaining coffee half into the fridge to keep cool, as well as your banana cream, and set aside your baking dish again in the freezer or fridge.

Step 5:
After 20-30 mins take out the prepared dish and repeat Step 4: add the remaining cake crumble - be gentle! you don't want to flatten any of the layers below - , add the rest of the coffee/cocoa, then add one layer of sliced bananas (!) and finally spread the rest of your cream over the slices. Top off by sprinkling it with cinnamon and carob or cocoa powder, banana slices and cacao nibs.

Step 6:
Cover and return the dish to the fridge or freezer for another 30-60 mins. The longer you wait the better. Try to give it at least a few hours for the flavours to meld before serving - best would be overnight refrigeration of course. 
Dust with just a little more cocoa before serving and enjoy!

Other creamy desserts you might enjoy:

No-Bake Mango Cheesecake
No-bake Chocolate Cream Pie


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