Raw Vegan Tiramisu

Peaceful Dumpling


19-inch round cake pan
1 1/4cups raw almonds
3/4cup raw walnuts
8 dates, pitted
1pinch salt
1 shot of espresso
1can chilled coconut milk
1/2teaspoon distilled white or apple cider vinegar
5 dates, pitted
1/2 avocado, yellow part only
1-2teaspoons 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. Open the can of coconut milk; poke a hole through it with a chopstick and carefully drain out liquid. Put 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.)

Recipe courtesy of Juhea Kim from Peaceful Dumpling. Juhea is the editor-in-chief of Peaceful Dumpling, the web’s premier vegan lifestyle network. Follow Peaceful Dumpling on Facebook, Twitter @peacedumpling, and Pinterest @peacedumpling.