Who doesn’t love tiramisu? It’s probably one of the best desserts ever, no? I hadn’t had tiramisu for about, oh I don’t know, 10 years, until few weeks ago when we discovered a little gem of a vegan cafe on the Upper East Side called the Green Bean Cafe. (Love that place, wish I had one exactly like it in my neighborhood!) I split their delicious raw vegan tiramisu with my mom, which was where I got the idea for this heavenly treat. The sweet and dense almond crust is soaked with espresso and topped with fluffy mound of coconut “ricotta” cream. It’s so delicious and tastes exactly like the traditional tiramisu I love.

Plus, this stuff is as healthy as something this decadent can get: while coconut milk is high in saturated fat, it contains medium chain triglycerides, which has been shown to boost metabolism and to actually help with weight management. Walnuts are full of vitamin E and omega-3s, and almonds are rich in magnesium, calcium, and iron. With no added sugar and tons of plant nutrients, you won’t feel guilty after indulging in this tiramisu. Just don’t ask me how much of it I ate in one sitting. 😉

Raw Vegan Tiramisu

1 9″ round cake pan

crust

1 1/4 cup raw almonds

3/4 cup raw walnuts

8 dates, pitted

pinch of salt

1 shot of espresso

topping

1 can chilled coconut milk (make sure it’s been chilled for at least 3-4 hours, if not overnight; I used organic light which has 315 calories in a can, though you may use regular)

1/2 tsp distilled white or apple cider vinegar

5 dates, pitted

1/2 avocado, yellow part only

1-2 tsp cocoa powder

1. In a blender or food processor, process the dry ingredients of the crust with about 1/2 of the espresso shot until thick and pasty. Spoon into a round cake pan (or a square pan, if using) and flatten out to 1/4″ thickness. Pour the rest of the espresso over the crust.

2. Clean the blender and dry with a dish towel. Carefully open the can of coconut milk without shaking it. The cream part should have risen to the top, so scoop it out gently, leaving the water inside the can. Put the cream into blender, along with vinegar, dates, and avocado. Blend until fluffy and thoroughly mixed.

3. Pour the topping over the crust. Use a teaspoon to sprinkle with cocoa powder. Cover tightly with cling wrap and chill in the freezer for at least 4 hours. (This is important for cutting and presentation–but to be honest, if you pull it out a little earlier like after 3 hours, it will taste just as delicious.)

Related: Raw Vegan Hummingbird Cake

Raw Vegan Chocolate Mousse

Vegan Banana Bread Brownies

Vegan Ginger & Green Tea Ice Cream

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Photo: Peaceful Dumpling