Raw vegan tiramisu 

One of the many things I miss about Italy is the variety of pastries and desserts, desserts are even ok for breakfast! 
Having pastries and coffee near the chimney was the best way to start the morning. 

I remember in my first or second week as an au pair, without speaking any Italian, nonna Miriam came over. She is one of the coolest grandmothers I’ve ever met, she is truly a rockstar! 

Nonna Miriam decided it was a good idea to burn a wood crate in the chimney, I thought it was a bad idea but didn’t find the Italian or English words to explain it to her so I decided to go with the flow…

Two things I learned: is true that Italian fireman are hot and the second one is do not burn wood crates in an 400 year old chimney. 

But at the end we had a good laugh and was a way to break the ice with the family! 

This tiramisu certainty doesn’t taste the same as the original but it’s a healthy alternative and believe me, it’s delicious!! 

I used 4 martini glasses but feel free to use whatever you want.

And of course the superfoods are optional, you can add them as you please. Maca, Lucuma and mesquite work great with creams and cacao.  

Raw vegan tiramisu 

4-6 portions 

Preparation 30min plus soaking time for activating the nuts and seeds. 
(The superfoods are optionals) 

Mascarpone cream 

1 cup of activated seeds 

1/2 tbsp espresso coffee grounded 

5 tbsp coconut sugar 

1/4 tsp lemon juice 

1/2 cup coconut milk 

1 tbsp maca powder 

1/2 tbsp Lucuma powder 

1/2 tbsp mesquite powder 

1/2 cup dates 

1 cup activated nuts (I used almonds) 

1 tsp espresso coffee grounded 

1 tsp coconut oil melted 

1/2 tsp lemon juice 

1 tbsp cacao powder 


1- In a food processor or blender place the nuts and grind them. 

2- Place the rest of the ingredientes until well mixed. 

3- Place a 1cm layer in your cups or pan. 

4- Place it in the freezer. 

1- Blend all the ingredients until well mixed. 

2- Place a layer on top of the prepared base. 

4- Place in the freezer for 10min. 

3- Keep layering until you finish the base and cream. 

4- Decorate with cacao powder and coffee beans. 

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