Easy gluten free tiramisu is the perfect dessert when you're craving something sweet. This no-bake dessert is made with a delicious date-almond cookie base and creamy cashew-coconut mascarpone. A dusting of carob powder finishes it off to create a crowd-pleasing dessert that both kids and adults will love!
If you are looking for a healthy dessert, then I have a great option for you. After many requests for a gluten-free and vegan tiramisu, I decided to create this recipe. It combines everything you love about traditional tiramisu in a healthier, whole foods based recipe.
A date and almond flour base is layered with creamy filling made from cashews and coconut milk. The vanilla powder adds the perfect hint of flavor and pairs well with the carob.
Everyone who tries this gluten-free version of tiramisu loves it. Even if you typically eat gluten, dairy, and eggs but are looking for something healthier, this vegan and gluten-free tiramisu recipe will not disappoint. It's an impressive dessert that is great for a special occasion or even just for dessert during the week.
If you are looking for more no-bake dessert recipes, try this Carob Bar from Scratch!
Is Tiramisu Gluten Free?
No, traditional tiramisu is made with ladyfingers - a cookie made with wheat. In addition, a classic tiramisu recipe typically contains heavy cream, eggs, white sugar, coffee liqueur, and a dusting of cocoa powder. All ingredients that I try to avoid.
In my pursuit of a finding a gluten free and vegan tiramisu recipe that is made with better-for-you ingredients, I decided to create my own recipe.
This recipe doesn't sacrifice any flavor to create a tiramisu that is just as smooth and creamy as the traditional version. Instead of ladyfingers, this recipe uses a date-almond flour cookie base which is layered between creamy mascarpone made from cashews and coconut cream. Dust a layer of carob powder on top to contrast the creamy filling.
Why You'll Love This Gluten Free Vegan Tiramisu
Tiramisu is a classic Italian dessert that many love. It has a unique flavor and the texture is creamy, rich, and velvety. It's the perfect dessert or afternoon sweet treat.
- It is 100% vegan, dairy-free, egg-free, gluten-free and contains no commercial premixes.
- It's completely no-bake so there is no need to turn on the oven. It's perfect for hot days!
- It does not contain caffeine, coffee or chocolate, making it ideal for children or people sensitive to caffeine.
- It's naturally sweetened with dates and a touch of maple syrup or agave.
- It uses minimal ingredients. All of the ingredients are simple, real and nutritious.
- The combination of the creamy texture of the vegan mascarpone and the sweet soft cookie base is completely irresistible.
Ingredients You Need
This delicious dairy-free and gluten-free tiramisu recipe is made with just a few key ingredients. Full measurements and instructions are provided in the recipe card below.
For the cookie-like base:
- Pitted dates: I use dates to provide natural sweetness, fiber, and a texture that binds to create a dough.
- Almond flour: This makes the cookie dough super soft. While you could make your own almond flour by blending the almonds in a blender, I recommend buying pre-made almond flour for this recipe. It will help the dough come together easier.
- Carob powder: This is a great substitute for coffee and chocolate in tiramisu. It has a delicious sweet earthy flavor without any caffeine. (See my recipe tip below about adding carob nibs too.)
- Vanilla powder: You can use the seeds from a vanilla pod or vanilla extract, but I find that vanilla powder is far superior in flavor which is why I prefer it for this recipe.
For the vegan mascarpone:
- Raw cashews: The cashews are soaked beforehand to ensure that they softened well. Once soft, the cashews will blend into a smooth and creamy texture that is similar to mascarpone.
- Coconut cream (the solid part of coconut milk): I chill a can of coconut milk overnight and then dig out the coconut cream concentrated at the top of the can. This helps give the tiramisu substance and texture. Use pure coconut milk and avoid any coconut milk with additional preservatives or additives.
- Lemon juice: A small amount provides the classic acidic touch of mascarpone.
- Maple syrup or agave: This adds a touch of sweetness to the vegan mascarpone. You can substitute with another sweetener, if desired, but I really like using maple syrup or agave for tiramisu because they don't alter the color of the cream and the flavor is neutral.
- Vanilla powder: Just a touch to enhance the flavor of the cream. See the note above about substituting with vanilla seeds or extract.
Recipe Tips
- Chill the can of coconut milk overnight: Place the can of coconut milk upright in the fridge overnight. This allows the solids to solidify on top while the liquid stays below. Don't shake the can. Scoop out the white coconut cream to use in this recipe.
- Soak the cashews: The key to creating the smooth and silky cream filling is to soak the cashews. Soak in boiling water for at least 15 minutes.
- Customize with your own flavors: Add even more flavor to the dessert by sprinkling with cacao nibs to add a little crunch or serve with some sliced strawberries or fresh raspberries. You can even serve it with a scoop of vegan vanilla ice cream for even more sweetness.
- Make individual portions: Yes, you can even make individual servings of tiramisu by assembling this recipe in ramekins.
Enjoy this delicious treat any day of the year! You will feel good about eating it since it's made with just a few main ingredients and no refined sugar, caffeine, gluten or dairy.
Storage and Make Ahead
Tiramisu is the perfect make-ahead dessert. As the dessert chills the flavors meld together. I like to make this dessert the night before I plan to serve it.
You can store the tiramisu covered in the fridge for up to 4 days. I did not freeze it as it may affect the texture of the mascarpone. But you can try freezing and thawing just before serving. Freezing individual slices would probably work best.
Other Gluten-Free Dessert Recipes
Making healthier desserts don't have to be hard. I keep the recipes simple but create delectable desserts worth sharing. Try a few of my favorite gluten free dessert recipes made from whole food ingredients!
If you make this easy tiramisu recipe, don't forget to leave a review to let me know what you think!
Gluten Free Tiramisu
Ingredients
For the base:
- 1 ¼ cups pitted dates
- 1 ¼ cups almond flour
- 3 tablespoons carob plus more for decorating
- 1 teaspoon vanilla powder
For the cream:
- 1 ¼ cups raw cashews
- ½ cup canned coconut milk - chilled (the coconut cream that concentrates on the top)
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons maple syrup or agave syrup
- ¼ teaspoon vanilla powder
Instructions
Soak the cashews:
- Soak the cashews in boiling water for at least 15 minutes.
Make the dough:
- In a high-speed blender or food processor, add the dates, almond flour, carob and vanilla. Process until a sticky dough forms.
- Divide the dough in two and form two layers (one in the pan where you will serve the tiramisu and another in a pan of the same size lined with parchment paper (this will be the second layer.) Refrigerate both pans while you prepare the cream.
Blend the cream:
- Drain the cashews and add them to a blender with the coconut cream, lemon juice, maple syrup, and vanilla. Blend until smooth.
Assemble:
- Place half of the cream on the dough base. Add the second layer of chilled dough you prepared (you can cut them into portions before adding them to the cream and then top with the remaining cream.)
Freeze and serve:
- Transfer to the freezer and freeze for at least 5 hours or overnight. Let it rest on the counter for 30 minutes to soften, then sprinkle with carob. Cut into slices and serve.
Notes
- Coconut Cream: You must chill the can of coconut milk in the fridge overnight. Once chilled, scoop out the coconut cream (the white solidified part of the coconut milk). You will only use the coconut cream for this recipe.
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