Tiramisu! For many people, there is no life without tiramisu. Here is a delicious, creamy vegan version with strong espresso, the critical almond (amaretto) flavour, and a layer of raw cacao powder to ensure a ton of antioxidants. After all, it’s a delicious and healthy creation!


  • 16-20 vegan zwieback (ca. 250 g) or 250 g lady’s fingers
  • 250 ml espresso, sweetened (3-4 tablespoons brown sugar)
  • 1 tablespoon Amaretto (if you don’t want to use alcohol, replace it with 2 ml of bitter almond oil
  • 700 g silken tofu
  • 250 cashews (soaked for at least 20 min)
  • 100 g coconut oil
  • 5 tablespoons natural sweetener (apple sweetener or agave syrup)
  • 1/2 teaspoon vanilla powder or 1-2 packages vanilla sugar
  • 1 teaspoon carob gum  (if you don’t have it available to you, use more coconut oil, 125 g, instead
  • 1-2 tablespoons cacao powder (I prefer a raw cacao powder)

Take a baking pan that allows you to make two rows of zwieback (8-10 pieces) and two layers. If your baking pan is smaller, adjust the number of zwiebacks or take two baking pans.

Prepare the espresso, add the sugar, mix it with the amaretto or the bitter almond oil and let the coffee mixture cool down a bit. Put half the zwiebacks for your first layer in the coffee mixture for a moment, take them out and put them in the pan. Add the remaining coffee manually, but make sure that you keep half of the coffee for the zwiebacks of the second layer.

Prepare the tiramisu cream: place the silken tofu, the liquid coconut oil, the cashews, the sweetener, the vanilla powder and the carob gum (if not, take more coconut oil, see above) and mix it very well. Add more sweetener if you want, and add more vanilla if you prefer more. However, be aware that the coffee is already sweetened.

Put half of the cream on your first layer of zwiebacks. Add another layer of “coffee zwiebacks” and add the second half of the tiramisu cream.

Add a layer of raw cacao powder on top of your tiramisu. Put it in the fridge for at least 4 hours!


Inspired by Anahatapat, thank you!