Mamma Mia – healthy vegan tiramisu must be the biggest oxymoron I’ve heard of so far this year. Yet, here we are!
If you’ve ever had a traditional tiramisu, you probably know that it’s all but vegan and healthy in it’s original form. With plenty of sugar and mascarpone going into it, there’s no wonder I hear people call it a ‘calorie bomb’, which must be tiramisu’s middle name 😉
Nothing wrong with having it every now and then, but I thought there must be a simple way to create a healthy vegan tiramisu version at home – with simple ingredients that a well stocked pantry should offer (or at least ingredients you can easily grab from any decently sized UK supermarket). And I wish I could say that this recipe was completely planned out upfront, but it actually happened more or less as an experiment: I had a couple of biscuits left that had been open for a while and placed thoughtlessly into my fruit bowl and not wanting to let them go to waste, I simply got creative with them!
I love love love creating dishes with cashew cream, despite thinking for years that I did not have the right blender for it. Turns out my £40 Argos blender can do magic too, it just needs some extra TLC during the blending process – aka stopping the blender every 10-20 seconds and scraping down the sides, plus adding enough liquid for the contents to move around easier in the blender.
As my blender however is no Vitamix (one day it hopefully will be!) and I have to add more liquid to the recipe than I otherwise would, I like to add a little corn starch to the cashew mix. This will simply help bind everything together and also ensures that the Tiramisu firms up in the fridge later on and becomes more ‘pudding’ than cream like.
To flavour the cashew layers in this healthy vegan tiramisu jar I’ve used vegan chocolate spread and vanilla powder (I got mine from Spice Mountain!). For the vegan chocolate spread I would recommend using a smooth one, the Coconut & Hazelnut Spread as well as the Dairy Free Chocolate & Hazelnut Spread by Mr Organic are just two of my personal favourites, but feel free to use whatever you have access to or tickles your fancy.
Deliciously creamy healthy vegan tiramisu jars – made with cashews in just a few simple steps!
- Soak the cashews for a minimum of 3-4 hours or ideally overnight. Drain and rinse.
- Place the cashews in a high speed blender along with the filtered water and blend until smooth for about 12-15 minutes. Regularly stop the blender during this process to scrape down the sides
- Towards the end of the blending process, add the maple syrup. Combine the cornstarch with 1 tsp water and also add it to the cashew mix.
- Equally divide the cashew cream into 2 medium sized bowls. Stir the chocolate spread into one, the vanilla into the other and set aside.
- Crumble the chocolate biscuits into a small bowl and add the espresso. The amounts here depend on the density of your biscuits – please adjust in order to achieve a sticky but firm mix.
- Press the biscuit mix into the bottom of your jar to create the base.
- Pour in the chocolate cashew cream and gently wiggle the jar to spread it on top of the base. Then add the vanilla layer.
- Finish off the jar with a sprinkle of cacao powder, chocolate or a crumbled up chocolate biscuit. Add the lid and place the jar in the fridge to set for at least 3-4 hours.
In a rush? Don’t worry, you can also boil the cashews in water for about 20 minutes to soften, and then rinse with enough cold water to cool them down again before continuing with the recipe.
If you’re using dark or unsweetened chocolate spread for the chocolate-y layer, but like it sweet, simply increase the amount of maple syrup added to 1 Tbsp.
The closed, refrigerated Tiramisu will last in the fridge for 3-4 days, if not eaten before that time 😉
Keywords: Vegan Tiramisu, Healthy Tiramisu, Tiramisu Jar
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