Vegan, Gluten-Free Tiramisu Recipe
Recipe type: Dessert
Cuisine: Italian
Serves: 2
Though the classic tiramisu recipe is neither vegan nor gluten-free, the flavors were spot-on. Still, I wonder how the recipe would have turned out if I actually planned to make gluten-free tiramisu with a more traditional cookie choice --- ladyfingers (which are traditionally used in a classic tiramisu recipe) instead of the Trader Joe's cookies. But when I looked online, I couldn't find a single recipe for vegan, gluten-free ladyfingers. If you know of one, give it some link love in the comments. I'd love to give it a try!
  • 1 c cashews
  • ½ c unsweetened coconut milk
  • 1 tbsp coconut oil
  • 3 medjool dates, pitted
  • 1 tbsp vanilla extract
  • ½ c espresso, cooled
  • 2 tbsp dark cocoa powder
  • 1 box Trader Joe's Allergy-Free Soft-Baked Snickerdoodle Cookies.
  1. In a food storage container, cover cashews with water. Soak overnight, then drain and rinse.
  2. Combine cashews, coconut milk, dates and vanilla extract in blender on highest setting until very smooth and fluffy (about two to three minutes), stopping several times to scrape down the sides with a spoon.
  3. Line the bottom of two parfait dishes (or four small ramekins) with cookies. Spoon espresso over cookies until damp. Top with a dollop of cashew cream, then a light sprinkling of cocoa powder. Repeat the cookie-espresso-cream-cocoa layer at least once (more if needed to fill the serving vessel).
  4. Cover all bowls with plastic wrap and refrigerate at least three hours. Before serving, dust the top of the dessert with more cocoa powder (because really, there is no such thing as too much).
The parfait dishes I used for this recipe were the perfect "sharing size" for this dessert --- though, I must admit, I wasn't too good about letting Neil know there was a second dish in the fridge. Like I said --- addicted. Better yet, you make the tiramisu --- I'll bring the coffee.
Recipe by Fit Bottomed Girls at