Raw Tiramisu

Raw Tiramisu {Free from: gluten & grains, dairy, eggs, and refined sugar}

What happens when an already incredible recipe gets even better?! Make this and you’ll find out ;) This raw tiramisu is hands down the most made, remade, visited, and shared recipe on the blog of all time — and one of the oldest. Seems it took the internet by storm back when my blog was but in its wee fledgling state, and the love it received propelled and inspired me towards many a recipe down the line… Fast forward a year and a half and I’m feeling like it needed a makeover. Why? Read on…

Raw Tiramisu {Free from: gluten & grains, dairy, eggs, and refined sugar}

I originally made this cake as part of an invitation to a Tuscan cook-off. Hm.. what to make for an Italian cook-off?! It was a hard decision. I used to have a friend who was an Italian baker and cake decorator — had many a fun days sampling all her goodies while she was learning the trade in college ;) But then my diet changed and I had to say bye bye to all that kinda fun and had to start having my own fun in the kitchen instead — unconventional style… I thought long and hard what Italian goody to make from my memory of her creations, and all that came to mind was tiramisu over and over again.

Raw Tiramisu {Free from: gluten & grains, dairy, eggs, and refined sugar}

So I dived right into tiramisu-making. I thought about how I wanted it to come out — at the time many of my readers were on a paleo diet and I wanted to take that into account, so a grain-free, and paleo-approved tiramisu it had to be. And I’d never complain about a raw or no-bake take on a classic. It came together quite easily to my surprise, and I was shocked it came out incredible … and I couldn’t believe I nailed it on the first try. I wish all recipes came together so easily for me :)

Raw Tiramisu {Free from: gluten & grains, dairy, eggs, and refined sugar}

Then success followed and this recipe really picked up steam online. So many people have shared it, blogged about it, re-invented it, etc. It has been amazing to see this cake in action all over the world. But as time passes I like to revisit things. My blog style changed, my food style changed a little too… I like to keep things simpler these days wherever possible. I was revisiting this recipe and thought hm… so many people are confused with the coconut milk, the ingredients list in general, the never-ending directions, people have been emailing me because they weren’t sure how to brew their coffee the right strength (the direction just said strong brewed coffee)… in short I thought this can be reinvented a little to cut out all those challenging areas… (and I get to eat more of this cake in the process — done deal!)

Another thing that changed was my pan size! The original cake was for a MASSIVE cake. I made it for a special occasion at the time, but honestly I don’t see many reasons for such massive raw cakes these days at all. They are filling, rich, decadent, and you really don’t need so much of it. And of course ingredient cost plays a role — nuts aren’t always the cheapest… So I remade it into my now standard 6″ Springform pan — that’s the biggest I’ll go these days, and it suffices to feed a large party of people… (but of course you can double this for a massive cake again..).

This (below) is the older cake by the way, in case you were curious — as you can see, not much changed in terms of look between new and old. The flavor is amazing in both. The difference is the new one is about a billion times less confusing, simpler, and more cost effective. If you find anything wrong with any of these reasons for the update, let me know… ;) With that said, if you come here down the road and see questions in the comments about unlisted ingredients — know that it’s because the recipe was adjusted slightly, and don’t get confused!

Raw Tiramisu {Gluten-Free, Vegan, Paleo, Refined Sugar-Free}

P.S. I suppose all this makes this cake a reinvented classic reinvented? :D

5.0 from 17 reviews
Raw Tiramisu {Free from: gluten & grains, dairy, eggs, and refined sugar}
Author: 
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 6" cake
 
Ingredients
"Ladyfinger" Layer Ingredients:
  • 1 cup walnuts
  • ¾ cup dates, pitted (soft medjool work best for this layer)
  • ¼ tsp instant espresso powder
  • 2 tbsp coconut oil, liquefied
  • 2 tbsp warm water
  • 1 tsp pure vanilla extract (or ⅛ tsp raw ground vanilla bean)
  • dash salt
Chocolate Mousse Layer:
  • ¾ cup walnuts, pre-soaked and strained
  • ¾ cup raw cashews, pre-soaked and strained
  • ¾ cup dates, pitted
  • 6 tbsp maple syrup
  • 6 tbsp unsweetened vanilla almond milk
  • 4 tbsp coconut oil, liquefied (sub in 1 tbsp melted cacao butter instead of 1 of the tbsp coconut for an intense and deep chocolate liqueur flavor)
  • 3 tbsp cacao powder
  • ½ tbsp unsulphured blackstrap molasses
  • 1 tsp pure vanilla extract (or ¼ tsp raw ground vanilla bean)
  • 1½ tsp instant espresso powder (or more to taste)
  • ½ tsp salt
Cream Layer Ingredients:
  • ½ cup raw cashews, pre-soaked and strained
  • ¼ cup unsweetened vanilla almond milk
  • 2 tbsp coconut oil, liquefied
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract (or ⅛ tsp raw ground vanilla bean)
  • dash salt
Toppings:
  • A bit of extra cacao powder for dusting
  • optional: 2 tbsp cacao nibs for sprinkling
Instructions
  1. Process all base layer ingredients to combine into a fine sticky mixture in a food processor. Scoop out into a 6" springform pan and press down into an even crust, going up the edges a little all around. Place in the freezer while working on next step.
  2. Blend all chocolate mousse layer ingredients in a power blender until smooth. Pour into the pan over the crust, tap the pan lightly on the counter and even out the top. Place the pan in the freezer while working on the next step.
  3. Clean out your blender and blend all cream layer ingredients together into a smooth mixture. Spoon this mixture over the previous layer in the cake pan, being careful not to pour it in all at once so the layers don't mix. Smooth out the top. Cover the pan and freeze for 6 hours or overnight.
  4. Prior to serving, dust the top with a bit of additional cacao powder, sprinkle with some cacao nibs and enjoy! Keep the cake frozen until serving.

Happy baking!

x Audrey

~~

This post contains an affiliate link for the 6″ springform pan I use for many of my cakes.

 

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