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Gluten-Free Vegan Tiramisu

A delicious and indulgent dessert that features layers of coffee-soaked gluten-free ladyfinger cookies, rich cashew mascarpone, and cocoa, all in a vegan format.
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Prep Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cashew Mascarpone
  • 1 cup Cashews, soaked Soak in water for at least 4 hours or overnight
  • 1 cup Coconut cream, chilled
  • 1/3 cup Maple syrup Adjust sweetness to taste
  • 1 teaspoon Vanilla extract
For Assembly
  • 1 cup Coffee, strong and cooled
  • Gluten-free ladyfinger cookies Or homemade version
  • Cocoa powder For dusting

Method
 

Preparation
  1. Soak the cashews in water for at least 4 hours or overnight. Drain and rinse before using.
  2. In a blender or food processor, combine the soaked cashews, coconut cream, maple syrup, and vanilla extract. Blend until smooth and creamy, adjusting sweetness if desired.
  3. Brew a strong cup of coffee and let it cool for soaking the ladyfinger cookies.
Assembly
  1. Quickly dip each gluten-free ladyfinger cookie into the cooled coffee, ensuring they are soaked but not overly soggy.
  2. In a rectangular dish, layer the soaked cookies at the bottom, followed by a layer of the cashew mascarpone. Repeat the layers until all ingredients are used, finishing with the cashew mixture on top.
  3. Generously dust cocoa powder over the top layer.
  4. Cover the dish and refrigerate for at least 4 hours, or overnight for the best flavor.
  5. Cut into squares, serve, and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Flavors improve while chilling. Can be frozen for up to 1 month.