Tiramisu Pots [Vegan, Raw, Gluten-Free]

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Have an especially large sweet tooth? Try these lovely Tiramisu pots! Easy to make, delicious, and awesome for parties, they are as beautiful as they are delicious.

Tiramisu Pots [Vegan, Raw, Gluten-Free]

Calories

422

Serves

Ingredients

For the Cashew “Mascarpone” Cream:

1 cup raw cashews
1/2 cup raw macadamia nuts
3/4 cup unsweetened almond milk
1/4 cup agave syrup
2 teaspoons nutritional yeast
Pinch of pure vanilla powder
Pinch of pink Himalayan salt
1 tablespoon coconut oil, solid
1-2 tablespoons white rum (optional)

For the Walnut Coffee Crumble:

1 1/2 cups walnuts, roughly chopped
3 tablespoons pure maple syrup
2 tablespoons raw cacao powder
2 teaspoons freshly brewed coffee (optional)
Raw cacao powder, to sprinkle on top

Preparation

For the Cashew “Mascarpone” Cream:

Soak the cashews and macadamia nuts in approximately 2 cups of purified water with one teaspoon of salt, overnight. Remember, if you don’t have much time you can use warm water to speed up the process.
Drain well the nuts and place them in your food processor (or a powerful blender) with the almond milk. Blend well until you get a smooth cream with no lumps, you might need to stop and scrape the sides of your blender’s container a few times.
Add in the agave syrup, nutritional yeast, vanilla powder, and salt. Blend again until completely combined and finally add in the coconut oil; the cream should look creamy and smooth.
Transfer to an airtight container, cover the surface with plastic wrap, put the lid on and refrigerate overnight to let the cream set. This is optional, though; you can assemble the cups the same day.

For the Walnut Coffee Crumble:

Place all the ingredients in your food processor and pulse until crumbled.
If you have a powerful food processor be careful not to over-process and end up with a walnut paste.

For Assembly:

Alternate different layers of crumble and cream, beginning with the walnut crumble and ending with the cream until you fill all your cups.
Decorate with a generous amount of raw cacao powder and refrigerate before serving.

Nutritional Information

Notes

Don't worry if you don't have enough time to soak the nuts overnight, it'll be enough if you let them rest in warm water for about 1 hour as long as you have a powerful blender or food processor.
It is not recommended to use maple syrup for the cream cause it'll make it look darker.
The rum is completely optional and if you want to make a 100% raw recipe then you'll have to leave it out. The same goes for the coffee used in the crumble, if you are a purist you can eliminate it but then it won't taste as close as the real Tiramisu.

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AUTHOR & RECIPE DETAILS

Always sweet, sometimes chocolatey desserts and breakfasts inspired by the classics.

I am a self-taught baker from Barcelona who is addicted to dark chocolate and loves health, fitness and all homemade things. I’m the multitasker girl behind Cinnamon Girl, my dessert blog that allows me to put together two of my most favorite things: photography and good food.