Easy Raw Vegan Tiramisu Cups

I remember seeing a video for vegan tiramisu cups years and years ago way before I even started my blog and I can’t believe it’s taken me so long to try a version of my own. We are pretty big tiramisu lovers! My mum makes an amazing tiramisu and I have to say it’s probably one of my husband’s most favourite dessert. But of course, it’s full of dairy and sugar so I’ve been on a mission to make a tiramisu recipe that my husband approves of. This one isn’t exactly the traditional one that my mum makes but it’s just It’s my favourite tiramisu type recipe that I’ve tried so far because the texture is amazing and it was also really quick and easy to make.

The trick to the super creamy texture for these parts is to use a good quality soy milk. I’m not sure if anyone has noticed that soymilk seems to make everything really thick and creamy. My smoothies are always thicker when I use soy milk. I also love using soymilk in a lot of my savoury recipes as a cream replacement mixed with cashews. Always turns out perfect so I knew it would work really well for this recipe. Every time I use cashews and soymilk combination I never see the need to soak the cashews. I’m not sure why but it just works without it. I think this is the reason this recipe becomes so quick and easy because you don’t have to think about soaking overnight or even for a few hours or even boiling cashews. You can just get it done.

I love soy. It’s been very beneficial for me in my hormone healing journey. But As always I think it’s incredibly important to use good quality soy milk. My favourite has always been pure harvest. It’s the brand I’ve been using for over 10 years. Initially, it was the only milk I could find that was both organic and used whole soybeans. It’s also free of any other nasty additives and works so well in cooking. Although most of my recipes usually contain almond or coconut milk, soymilk is the milk we drink and use most on a day to day basis. We love it and buy quite a lot of it!

For this recipe, I used an organic decaf coffee because I try to avoid caffeine as much as possible. There is a lot of it in this recipe so I probably could’ve gotten away with using real coffee but I don’t actually have any in my house plus I didn’t want our toddler to have any real coffee. He always loves my desserts and didn’t want him to miss out.  If you don’t mind caffeine you can go ahead and use your favourite instant coffee.

Because this recipe is a small portion I loved that I didn’t have to bring out my big equipment to make it. I, of course, love my big blender and food processor however I simply hate cleaning them up! For this recipe are used a mini chopper for the base and my small Nutri ninja for the filling. If you have small equipment like that I highly recommend using them to save up on cleanup.

This recipe is vegan, plant-based dairy-free refined sugar-free and gluten-free. Enjoy!