Creamy, rich vegan pudding that tastes like tiramisu and comes together with just 7 simple ingredients!? This is what dessert dreams are made of, friends! This tiramisu-inspired dessert features a decadent, coffee-infused, cashew-based pudding topped with a thin layer of chocolate ganache.
It’s an easy, no-bake, crowd-pleasing dessert perfect for hot summer days, holidays, and beyond. Bonus? It comes together effortlessly, with just 20 minutes of hands-on prep time required. Let us show you how it’s done!
Recipe Inspiration
As you may have noticed, we’re into simple here at MB (all of our recipes require 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare). But there are some dreamy desserts (like tiramisu) that are tricky to fit within those parameters!
To satisfy the tiramisu craving without the effort, we put our brains together and got into the kitchen, and the result is even better than we imagined. Get your spoons ready!
How to Make Tiramisu Pudding
This tiramisu-inspired pudding starts with soaking cashews to soften them, create a more mild flavor, and achieve a thick and creamy texture.
Next, we blend the soaked cashews with coconut milk for richness and maple syrup for natural sweetness. Vanilla extract, coffee, and sea salt infuse the pudding with tiramisu-inspired flavor!
The result is a rich, creamy, coffee-infused pudding ready to divide between serving glasses (small dessert glasses are pretty!) and place in the refrigerator to chill.
The last step is making the 2-ingredient chocolate ganache. Pour warm coconut milk over chopped dark chocolate, then let it melt and whisk until smooth. Spread it over the pudding, then chill once more. Once the ganache is a semi-firm texture, this dessert is ready for devouring!
We hope you LOVE this tiramisu pudding! It’s:
Rich
Creamy
Chocolaty
Coffee-infused
Quick & easy
& SO decadent!
It’s the perfect dessert for hot summer days, holiday gatherings, Valentine’s Day, anniversaries, and beyond! While amazing on its own, this pudding would also pair well with lady fingers, toffee, or our Easy Almond Brittle (4 Ingredients).
More Italian-Inspired Recipes
- 1-Pot Vegan Minestrone (Gluten-Free)
- Creamy Vegetable Risotto (30 Minutes!)
- Heirloom Tomato Panzanella Salad
- Easy Homemade Pizza Sauce
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Vegan Tiramisu Pudding Cups
Ingredients
STRONG BREWED COFFEE
- 1 Tbsp instant coffee (decaf optional // we used Mount Hagen)
- 1 Tbsp hot water
PUDDING
- 1 cup raw cashews
- 1/3 cup canned full-fat coconut milk*
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1 Tbsp strong brewed coffee (from step 2)
- 1 pinch sea salt
GANACHE
- 1/3 cup finely chopped vegan dark chocolate (we like Trader Joe’s 72% dark chocolate bar // or vegan dark chocolate chips)
- 1/3 cup canned full-fat coconut milk
Instructions
- CASHEWS: Add the cashews to a heat-proof bowl and cover with hot water by at least 1-2 inches. Soak for 20-30 minutes.
- COFFEE: Meanwhile, prepare the super strong coffee by adding instant coffee and hot water to a mug and stirring until dissolved.
- Once the cashews are done soaking, drain them and discard the soaking water.
- PUDDING: To a high-speed blender, add the soaked and drained cashews and other remaining ingredients for the pudding (coconut milk, maple syrup, vanilla, strong brewed coffee, and salt). Blend until creamy and smooth. If needed, add more coconut milk 1 Tbsp (15 ml) at a time to encourage blending (we didn’t need any), but avoid adding too much — you want the pudding to be thick.
- Divide the pudding between serving glasses (shallow, wide dessert glasses are best — like these) — we like adding ~3-4 Tbsp per glass. It’s rich! Set in the refrigerator to chill.
- GANACHE: Meanwhile, add the finely chopped dark chocolate to a medium mixing bowl. To a separate glass mixing bowl, add coconut milk and microwave until hot but not boiling (alternatively, heat in a saucepan on the stovetop until very hot). Pour the coconut milk directly over the chopped chocolate. Do not stir. Cover with a lid or a piece of aluminum foil to encourage it to melt. Let the chocolate sit, covered, for ~5 minutes to melt.
- After 5 minutes, uncover then whisk to combine. The mixture should be entirely melted and smooth. If it’s not, heat in the microwave in 20-30 second increments until entirely smooth and no chunks remain. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt).
- Remove the pudding glasses from the refrigerator and add a thin layer of ganache on top of each (we like ~1 Tbsp per glass), spreading with a spoon until smooth.
- Transfer to the refrigerator for at least 45 minutes, until the pudding is chilled and the ganache is semi-firm to the touch. To chill faster, you can set in the freezer for ~20-25 minutes. Optionally, make it even prettier by adding cocoa powder to a fine mesh strainer and shaking gently over the dishes to add a light dusting.
- Enjoy chilled for best texture/flavor! Store leftovers covered in the refrigerator for up to 4-5 days.
Video
Notes
*Prep time includes soaking cashews and chilling pudding.
*Nutrition information is a rough estimate calculated without optional ingredients.
Lucy says
Do you have a substitute for.coffee? Can carob chips be used instead of chocolate, sweet or unsweetened?
Hi Lucy, we think it will still be delicious if you leave out the coffee! We haven’t tried making a ganache with carob chips, but it should work. We would recommend sweetened carob chips. The flavor will differ, but if you enjoy the flavor of carob, it’s worth a try! We’d love to hear how it goes!
Peggy Hancyk says
I have made these Tiramisu Pudding Cups a few times now. They are very easy to prepare and all the guests I have served with this treat rave about it. It is so good that it only serves 4 not 5! I highly recommend this recipe.
Ha, we totally get that! 5 is ambitious 😆 Thanks so much for sharing, Peggy! xo
Alain Martin says
Can I use instead of instant coffee a Nespresso capsule ?
Hmm, we’re not sure! Does it dissolve in hot water? If so, we think it would work! Otherwise, it might work if you strain it.
LAURA says
Is there a substitute I CD an use for nuts and coconut milk. I am allergic
Hi Laura, the best option for a nut-free version would be silken tofu. A reader (Barbara) mentioned making something similar with silken tofu if you want to check out what she did! Another idea would be to check out the filling on this recipe for inspiration – the tricky part will be creating richness without coconut milk (unless you can have dairy).
Rachel Matthews says
Absolutely decadent! A real special treat- wow- and so easy!
We’re so glad you enjoyed it, Rachel! Thank you for the lovely review! xo
Erika says
Do you have suggestions for something else to use instead of cashews? Maybe tofu? I can’t use cashews due to a tree nut allergy in the house. Thanks for your help
Hi Erika, it won’t be quite the same, but the best option for a nut-free version would be silken tofu. A reader (Barbara) mentioned making something similar with silken tofu if you want to check out what she did! Another idea would be to check out the filling on this recipe for inspiration – the tricky part will be creating richness without coconut milk.
Marie says
Wonderful dessert! This made my day. I made this for my birthday month as a little treat for myself seeing that I am the only vegan in my household. The previous years I have made your vegan flan. To be honest, this time, I tried another dessert from a different vegan blogger and it was a flop. With this dessert the instructions are on point. Everything happened the way it was written and shown in the video. Your creations are truly for the everyday person and it is delicious too! Thank you:-)
Happy birthday month, Marie!! We’re so glad you decided to make this recipe and enjoyed it. Thank you for the lovely review! xoxo
Mevrouw Rozendaal says
I made this with oat milk instead of coconut milk, and it was delicious. I also used half of the maple syrup and filled the rest up with dades. Very sweet still, even with 90% chocolate. One tablespoon water + one tablespoon coffee powder = one tablespoon coffee… That made me wreck my brains.. but maybe that’s because I’m suffering from discalculia 🙈
We’re glad you enjoyed it! Thank you for sharing your experience! xo
Joanna says
Delicious! I mixed the coffee with cookie crumbs as a bottom layer and added some Marsala to the pudding for a classic tiramisu flavor, people loved it!
That sounds incredible, Joanna! Thank you for sharing! xo
Ann says
Could use coconut yogurt instead of coconut milk?
Hi Ann, it might work in the pudding, though the flavor may be slightly tangy. We don’t think it would work in the ganache. Let us know if you try it!
Elizabeth Bone says
This is delicious! I want to serve this in our coffee shop. I’m wondering if I can use cacao powder for the ganache instead of chocolate chips, and if so, what I would need to modify? Also, do you have any good ideas for a little no bake crumb/crust to add to this? Thank you! :) love your recipes!
We’re so glad you enjoy the recipe and we’re honored that you want to serve it at your coffee shop. Thank you for sharing, Elizabeth! If using cacao powder in the ganache, you would also need to use cacao butter because the fat content is what allows it to become ganache-like in texture. We think crushed granola, graham crackers, or lady fingers would be delicious as a crust!
Amie says
This was so good! Easy to make and it tasted just like I remember the original ! Thanks for the recipe!
We’re so glad you enjoyed, Amie! Thank you for sharing. xo
Jamie from Reno says
Yum! Made these for a holiday party. They turned out soooo good and easy to make! I added holiday sprinkles on top so they looked festive. Everyone loved them and were so surprised they were made of cashews. I used the Nescaf decaf instant espresso cuz I didn’t want to keep anyone up past our bedtimes 🤪. Really great recipe!!!!
Whoop! We’re so glad they were a hit at your party, Jamie. Thank you for the lovely review! xo
Tasha says
My hubby & I are OBSESSED with these tiramisu pudding cups. Sooooo delicious that I have to make a double batch. I add 6 Thrive Market brand of instant coffee sticks for a more pronounced coffee flavor. It’s like a lasagna- the longer it “marinades” in the fridge, the better & stronger the coffee flavor becomes. I’ve used a “regular” blender as well as the Vitamix. The “regular” blender isn’t a bad option, because it doesn’t get the cashew “mix” as creamy, so it’s actually reminiscent of “soggy-cake” … so almost makes you think you’re eating ladyfingers after all.
Whoop! We’re so glad you both enjoy it, Tasha. Thank you for sharing your experience! xo
Celi says
Soooo good! I had all the ingredients and immediately started soaking the cashews. It came together in 30 min, then I – impatiently :) -waited for them to chill. Hubby also gave them a thumbs up!
We’re so glad you and your husband both enjoyed the pudding cups, Celi. And ha, we know the feeling – it’s hard to wait for them to chill! Thank you for taking the time to leave a review! xoxo
Marie says
To clarify, you mean the whole can of coconut milk/cream, not just the thick white part?
Thank you,
Marie
Hi Marie, yes, that’s correct!
Mary Beth says
Would my Cuisinart suffice for the high-speed blender in making the Vegan Tiramisu Pudding Cups?
Hi Mary Beth, are you referring to a Cuisinart food processor? Unfortunately it won’t get the cashews creamy enough!
Angela says
I’ve made it to rave reviews in my cuisineart.
Mia w says
I know I asked A question earlier and stated I made This tonight. Well, now I tasted It after it chilled for 4 hours and it’s absolutely the most delicious vegan tiramisu ramekin cup ever. I’m in love with this recipe. Thank you thank thank you. I am Excited to have this for dessert every day now. Unreal how good it is.
We’re so glad you enjoyed them Mia! Thank you so much for the kind words and support! xo
Mia w says
I made This just now and it looks divine. I made It into ramekins and it worked perfectly and is going into the fridge to chill overnight. No issues with ganache or any of it. However, I also Make your vegan cheesecake cups & super chunky granola recipe which I love. My question is, for the vegan cheesecake cups can we soak the cashews as well just like we did here? I have Chronic gastritis and I think The raw cashews without soaking do a number on my GI system. I hope I react to these ok. I am Curious if the soaking does something to cause less gas, and bloating. Thanks.
Hi Mia! So glad you enjoy these! You can definitely soak the cashews for the cheesecake cups. We simply eliminated that step for ease.
Lisa says
Can you use espresso coffee instead?
Hi Lisa! Other readers have had success with brewed espresso!
Kris says
I have made this too many times to count! It is by far the BEST tiramisu recipe 😁.
My husband ALWAYS requests this and I’m happy to oblige because they’re SO EASY to make!
I have made it with canned coconut milk (as per recipe) but also with oat milk (Oatly) 1:1 substitution. We actually prefer the oat milk version as it’s a little less rich and everything sets perfectly still. I also add chopped up roasted hazelnuts in the middle and top layer for some texture. Absolute perfection. Thank you so much for all of your wonderful recipes!
Oohh both of those subs sound delish! Thanks so much for the great review, Kris, we’re so glad you both enjoy this recipe!
Gerrie says
Did you sub Oat Milk for both the pudding and ganache?
Lynda says
Do you shake the can of coconut milk well before using it – or do you want that separation between thick and watery? If so, are we using the thicker part of the coconut milk for the recipe or the watery part?
Hi Lynda! We shake the can before using it in this recipe! So you are using both the thick part and the watery part of the milk! Hope you enjoy. xo
Ovi says
Such a great recipe! I used your coconut whipped cream recipe and added that on top… deeelish! Also, soaking the cashews for a full 25-30 minutes with a lid covering them makes a huge difference.
Yum! Thanks so much for the review, Ovi!
Linda says
I needed a dairy and gluten free dessert and this was fantastic. Easy to make and I already had most of the ingredients in my pantry. Several folks asked for the recipe, so it was loved by more than just the gluten/dairy free partiers.
We’re so glad everyone enjoyed them, Linda! Thanks so much for sharing! xo
Nicole says
I wanted to love this as tiramisu is one of my fave desserts. The taste was fairly spot on but the texture was so different from the traditional version and the Italian way really has my heart. Also, my chocolate layer didn’t set very firmly despite being in the fridge for over 2 hours – it was still a bit runny. I did shake the can of coconut milk really well before opening… Who knows! My pudding base was a bit grainy too but I think that’s my old blender’s fault. Super neat that this an option for vegan/ GF folks though!
We’re so glad you enjoyed overall, Nicole! Thanks so much for sharing! xo
nancy says
This is a keeper! My hubs favorite dessert used to be traditional tiramisu so I thought I’d try this when I saw it. He loved it!!!!! Definitely not low cal but a real treat for a special occasion. Delish!
Yay! So glad you both enjoyed. Thanks for the lovely review, Nancy!
Kim Phillips says
This is so delicious and incredibly easy! I highly recommend you try it.
We’re so glad you enjoyed them, Kim. Thanks so much for the lovely review! xo
Tori says
I’m only halfway through this, and holy cow this is sooo luscious. I find the pudding filling to be very sweet, so I think I’m going to skip the ganache, and just add some cacao powder; although, I’m worried about missing the different textures. Overall though, this is soooo good. I said ‘omg’ when I tried if after blending. I am curious if this would work with dates opposed to maple syrup? I think I will try that next. Thank you for the great/easy recipes!
Hi Tori! We’re so glad you’re enjoying it. Another reader has had success using 4 dates instead of maple syrup!
Erica says
I’m so excited to make these! What do you recommend doing with the other 1/3 c. of coconut milk? ;)
Hi Erica, We love freezing it into ice cubes to make shakes and smoothies or to have anytime we want a small amount of coconut milk in a drink or recipe for creaminess.
VICKY says
And I thought I could never ever again enjoy my favorite dessert without the guilt of unhealthy dairy. THANK YOU this was such an amazing surprise it tasted so good just like the classic one I am still in disbelief! My kids loved it too thank you thank you!
Do you think I could add some ladyfingers type of biscuit on the bottom and soak it with coñac or more coffee?
Can’t wait to make this again!
Hi Vicky! We’re so glad you enjoyed it. We think lady fingers soaked in a coffee or liquor would be delicious!
Patricia Villella says
There are very few foods I miss since turning plant based, and tiramisu is up there on the list. So thank you for this recipe and satisfying my craving. So easy, quick, decadent and yummy. My non-vegan partner loved it too. Will be making again as it literally took minutes (minus the chilling time).
We’re so glad you enjoyed them, Patricia. Thanks so much for the lovely review! xo
Angela says
I have never been let down by any your recipes . They’re always top notch and this was no exception . Easy to make and delicious finisher for our news eve dinner . Thank you
Yay! Thanks, Angela!
Kit says
My wife made this for us a while ago and it was terrific, so I tried it as a surprise dessert for her birthday.
Well, it also turned out great, but I had to adjust. I failed to use only the thick part of the coconut milk, so it was super thin and runny. I decided to thicken it with organic oats, blending until smooth and an appropriate consistency. I didn’t have chia and thought ground flax might change the consistency too much. In the end, it was delicious!
So, for anyone out there trying this tremendous recipe who makes the same mistake (I’m great at making/cooking food; tragic at desserts – but eat them very well), fear not, you can save that thin mix.
Thanks for always providing us with great recipes!
Kit
Love it! Thanks so much for the lovely review and for sharing your modifications, Kit!
Karry says
The first time I made this back in August, it was really good. The second time I made this, in October…and after I decided it was time to get a vitamix…it was fantastic! The pudding was so creamy (it was a bit grainy with my 30 year old Oster blender the first time I made it) that none of my guests could believe it was made with cashews. The flavour, both times, was outstanding. This is going to be a dessert staple in my household. It is so easy too.
We’re so glad you enjoyed it. Thanks so much for the lovely review, Karry!
Debbie Dreyfuss says
These were delicious but the chocolate didn’t set and was still liquid after 5 hours in the coldest part of the fridge. I’d love to make them again but do you have any tips on how to ensure the chocolate is set?
Hi Debbie, so glad you enjoyed these overall! Was your coconut milk fully mixed up before adding it to the chocolate? We always suggest giving it a good shake to disperse the liquid and fat equally. Hope this helps!
DD says
Stupid question but do you mean tinned coconut milk or one from a carton (like one you would get for your coffee)? Thanks !
Hello! Tinned coconut milk will result in the best texture pudding cup!
Atara Dahan says
Hi
I didn’t make this yet but it looks yum so 5 stars for getting my husband excited about a potential new dessert.
I wanted to ask you if you can please please post a recipe for lady fingers? The fluffy kind that melts in your mouth
Thanks
Hi Atara, we can’t wait to hear how you both like the pudding recipe! We will add lady fingers to our ideas list :)
Cathy says
The Tiramisu pudding is mouth watering!!
I have made thus sooo many times!!
The recipe is perfect.
The only thing I do differently is for the ganache; use Cacao powder, Viva Naturals,
4T with 3T powdered sugar and the coconut milk. Option 2; 3T Cacao powder with 3 Godiva dark chocolate hearts with coconut milk. Everyone loves it❣
Once again Thanks!!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Cathy!
Rani says
This is soooooo good. Like, the best. Made exactly according to recipe , just added a VERY lightly sweetened (with maple syrup) dollop of cocojune plain yogurt bc I wanted a bit of a tart contrast. Four servings is just the perfect amount to curb the craving. It’s perfect ! A total winner !
Yum! So glad you enjoyed, Rani. Thanks for the great review!
Irina says
Hi! Made this recipe last night and it was just fantastic. The only little problem I had – my cashews didn’t give solid texture, but with tiny pieces. What should I do to make them brake into nice cream?
Hi Irina, we’re so glad you enjoyed these! We suggest blending the mixture more to break down the cashews further! Hope this helps!
Pbandjliving says
Tried making this for my husband who loves tiramisu. I will say, I was skeptical… but this turned out absolutely amazing. I served it up for 4 guests and they all practically licked their cups clean!
It’s so so good. And what’s even better, is that it’s super easy to make. I had all the ingredients on hand already, except for the chocolate and instant coffee. I couldn’t find a small jar of instant coffee at the store and didn’t want to buy a huge can of it so I brewed a shot of espresso (using my Nespresso machine) and it worked just fine. I also added lady fingers to the cups (as this is what you use for traditional tiramisu), since the folks who were going to be eating them are not vegan. I dipped the lady fingers into the coffee first and then cut it up into the cup before pouring on the pudding. My pudding came out a little too runny, but I think it’s because I added more coffee than what was on the recipe. Regardless, my non-vegan peeps could not believe how good it turned out! This recipe yielded me 4 cups, so if you want more, double or triple it! I am planning on making it again asap. I wanted to substitute dates in place of the maple syrup, since I personally can’t have maple syrup, so excited to see how that will turn out. This is going to be a recipe I will make time and time again :)
Amazing! Thanks SO much for the lovely review and for sharing your modifications! We’re so glad you and your guests enjoyed them!
Salvatore says
Could you please tell me where you got the serving glasses from or perhaps the size of them? I love all of your recipes! Thank you:)
Hi Salvatore! Thank you for the kind words and support, we used these glasses. Hope this helps!
AJ Baron says
This recipe is incredible! I’m never let down by Minimalist Baker, and this was no exception. I soaked my cashews overnight for extra creaminess and only did 1/4 cup maple syrup. Soooo good. Even my dessert and dairy loving friend couldn’t get enough!
Yay! So glad you enjoyed, AJ. Thanks so much for the great review!
Atara Dahan says
Hey
Is there a way I could save or like recipes on this website?
Would make it much easier for me
I often see recipes I like and then need to search for them all over again when I want to make them.
Thank you
Hi Atara, not at this time, but we’ll add it to our requests list! An idea would be to save to a Pinterest board.
Rachel says
Hi Atara – you can bookmark them. Thats what i do on my phone, save recipes in a folder in my bookmarks, then search in there when i want to find the one i want. Good luck!
Andrea says
These are off the charts excellent! Restaurant quality! Thank you
Aww! Thank you SO much Andrea! xoxo
Lisa says
I’ve made this twice and really love it. Very tasty!
Yay! We’re so glad you’re enjoying it, Lisa. Thank you for sharing! xo
Sharmain says
Used roasted unsalted cashews as out of raw cashews. Espresso powder as no instant coffee. Delicious and very easy, quick recipe. Spouse loved and asked for it to be a ‘make again’. Love your site. Thanks for sharing your love of delicious, easy and ‘makeable’ food!
Yay! We’re so glad you both enjoyed it. Thank you for sharing, Sharmain! xo
Eric says
What if I roast the cashew nuts and I have smoky flavor??
We haven’t tried that, but it might work! Let us know if you try it!
Gicela says
Hi! This looks so yummy. What brands of coconut milk and cream do you recommend? I am looking for one without gum. Thanks!
Hi Gicela, we have occasionally used the guar gum-free coconut milk from Native Forest but we haven’t tried it in this recipe. We think it would work but we aren’t positive. Let us know how it goes!
Gicela says
Thank you for your response! What brands do you usually use?
Whole Foods 365, Thai Kitchen, and Field Day are a few we enjoy!
MC says
Delicious!
I used fresh brewed coffee for the pudding, and I did the double boiler for the ganache, and it came out INCREDIBLE! Rich, creamy and ideal to satisfy your sweet tooth
Love it! Thanks so much for the wonderful review, MC. We’re so glad you enjoyed!
Nicole says
So yummy and easy! I used strongly brewed coffee instead of instant—followed similar procedure with a tablespoon of grounds and a few splashes of hot water—and it was delicious. Thanks for another great recipe.
Great! Thank you so much for sharing, Nicole! xo
The Vegan Goddess says
A vegan panna cotta recipe would be great in these glasses as well.
Hopefully that is coming soon. : )
Alexis says
Was reading the comments before making and saw your comment. I think your request has been fulfilled: https://minimalistbaker.com/vegan-panna-cotta-with-mixed-berries/
The Vegan Goddess says
This is easy to make and DELICIOUS! It garnered approval from a picky eater as well.
I used Delallo instant espresso powder that I got a while ago for adding to chocolate desserts, and it was perfect for the ganache.
We’re so glad you enjoyed them. Thanks so much for the lovely review! xo
Figabomba says
Great summer tiramisu cups recipe! Love its freshness and delicious coffe taste! I used coconut yogurt instead of canned coconut milk and the results were as wished. Next time I will add some ‘savoiardi’ style cookie at the bottom to give it an extra tiramisu consistency. THANK YOU MB!
Thanks so much for the lovely review and for sharing your modifications! xo
The Vegan Goddess says
I’d love to try this.
Pour-over coffee should work here as well, right?
The coffee flavor won’t be as strong, but it will still be tasty!
The Vegan Goddess says
What about espresso coffee? I have Delallo Instant Espresso ground coffee.
I’ve actually had this a while so it’s not fresh but don’t see an expiration date on it.
Hi, that should work! Let us know if you try it! We just suggest tasting the espresso before using it to make sure it is still fresh!
Rachel says
This was really good and very easy. I made it as written, but with darker chocolate, which I recommend. Next time I would cut the maple syrup a little bit.
Thank you for sharing, Rachel!
B says
This was an elegant and simple to make dessert. I made some minor changes. I doubled the recipe, used a little less maple syrup, a little more coffee (strongly brewed regular coffee) and also used a vanilla extract made with glycerine, not alcohol, that had bits of the bean. The combination of the vanilla and coffee was superb. Next time, which will be very soon, I will use my recipe for ganache – 3 T. cocoa powder, 3T. maple syrup, 3 T. coconut oil melted over water or in microwave. The crowning touch was sprinkling pomegranate seeds over the top of the chocolate. It was a good means to counter the richness of the pudding/chocolate. The cups were practically licked clean!
Ooo pomegranate seeds, yum! Thanks so much for the review and for sharing your modifications, B!
Randie K says
You left out the rum soaked lady fingers!
That would be delicious! This recipe is inspired by tiramisu, but not a classic version.
Cyndi says
This recipe is fabulous! You asked us to let you know if we used a different type of plant milk & how it turned out. I used Califia Farms’ Better Half coffee creamer, which is a combo of almond milk & coconut cream. Worked beautifully!!
Love it! Thanks so much for sharing your modifications, Cyndi. We’re so glad you enjoyed!
Trinity says
Oh awesome! I was reading the comments to see if someone did try something else bc I can tolerate light coconut flavor but I hate strong coconut and was sad bc seems like all vegan desserts seem to be made with full fat coconut milk and it’s yucky! Lol! I do love tiramisu so was excited to see this until the coconut. Will definitely have to try it now with your recommendation so thank you!!
Becky says
A member of the family has a severe allergy to cashews and pistachios. What could be substituted?
Hi Becky, perhaps macadamia nuts or silken tofu? We can’t guarantee it will be quite the same though!
Liz says
This was so delicious! Instant hit at my house. Love that it has ingredients that I usually have on hand. I topped mine with your Coconut Whipped Cream recipe. Perfect sweetness to go with the decadence of the tiramisu.
Yum! Sounds delish. Thanks for the lovely review, Liz!
MR says
This dessert was exactly as advertised – super simple and so decadent! I loved making it and it was an absolute hit.
Yay! Thanks for the great review, MR. So glad you enjoyed!
Faye says
My favourite dessert has always been Tiramisu, but since going GF and DF I have had to walk away from it.
This recipe is amazing, I substituted coconut cream for the coconut milk .The taste was incredible. Great recipe. Will be making it again :-)
Woohoo! So happy to hear you enjoyed this, Faye. Thank you for the lovely review!
Marina says
Made this for dessert last night and loved it, thanks for the recipe. It worked out really well and was absolutely delicious, but really only enough for three. Would it work out if I simply doubled all ingredients so I could make it for a larger group of people? I found a lot of the suggestions from your readers full of helpful ideas.
So glad to hear you enjoyed this, Marina! You can increase the number of servings in the section above the ingredients list, and it will adjust the ingredients for you. Hope this helps!
Marina says
Oh, yes, thanks for that – I have now cleaned my spectacles!!
Grace says
Can’t wait to try these – what size containers did you use (eg, 1 cup)? I may have missed that in the post.
Hi Grace, you can find our preferred size jars linked in step 5. Let us know how you like it when you make the recipe! xo
Robin says
Delicious! A quite indulgent treat and elegant. Next time I am going to skip the coffee – I tasted it before and after and really liked before. Would be delicious with berries, although untraditional. Also, I had quite a lot of ganache leftover after putting 1.5 T atop each, more than suggested. Thank you for all of your FABULOUS recipes!
Thank you for sharing your experience, Robin! xoxo
Gosia says
Hi. Why instant coffee instead of true espresso from freshly ground coffee? Are there benefits? Thanks!
Hi Gosia, instant coffee dissolves easily!
Hélène says
Hi,
Sounds like a lovely recèpe. If I freezer it, how long before serving would you take it out?
Thank you so much
Hi Hélène, after about 10-15 minutes out of the freezer, the texture is similar to ice cream. We haven’t tested after more time than that, but if you want it to return to a pudding texture, probably about 1 hour at room temperature or 4-6 hours in the refrigerator.
Jennifer says
DELICIOUS! So I pretty much made the recipe as noted. I had small two adjustments. I used a vegan milk chocolate version of the choco chips (it was all I had), and would recommend reducing the maple syrup in the cashew/pudding mixture as my choco chips were quite sweet. Still this is not a con. I loved this dessert. I also did 2 TBSP of a decaf espresso shot rather than the 1 tbsp of the instant coffee mix (again, that’s just what I had). I thought the coffee taste was great. AND, do sprinkle the cocoa on top as I enjoyed the contrast of the bitter cocoa with the sweet dessert! Yum.
Yay! We’re so glad you enjoyed it, Jennifer. Thank you for the lovely review and for sharing your modifications! xo
Yanina Gelpi says
Instead of maple syrup I added 4 dates to the mix. Delicious!
Amazing! Thank you for sharing, Yanina! xo
Elle says
This is delicious! It tasted much better after chilling in the fridge for a couple of hours. Will definitely be making again!
Whoop! You’re fast =) Thank you for the lovely review, Elle! xo
MaM0 says
In dessert recipes that call for full fat coconut, what would be the best vegetarian substitute? We are a vegetarian, celiac family and we also happen to be allergic to coconut. Can you let me know if soy milk would be a good substitute for your “non-dessert” recipes that call for coconut milk? We own your cook book and are so appreciative of the many gluten free recipes. Thank You for making our lives a little easier.
Aw, we’re so glad you enjoy our recipes! Cashew cream is usually the best sub for full-fat coconut milk. Learn more about it here. Hope that helps!
Anabella says
Yay! Thank you so much for sharing this recipe!!! I wanted to make a cholesterol free tiramisu for the longest and haven’t found anything that sounded good ha! I’ve made quite a few of your recipes and i am sure this will be perfect! Will comment once i make it and share with the fam :)
Thank you again!
Thank you for your kind words! We hope you love it, Anabella! xoxo
LISA says
Please help me figure out the coconut milk . Is it from a can, like I use in Thai cooking ? Or is it the kind we use for cereal and coffee ?
Thanks !
Yes! Canned full-fat coconut milk like used in Thai cooking. Hope that helps!
Alaina says
Your timing is spot on, I’ve been craving tiramisu lately. I don’t have cashews but I’ll try this after a grocery run :)
Yay! Let us know how you like it!
Marilyn says
How delightful! Do you think it could work with silken tofu subbed for some of the cashews? Cashews can be quite pricey where I live :(
Hi Marilyn, we don’t think it would be quite the same, unfortunately!
Barbara says
I make mine using 300g pack of silken tofu and add 150g coconut cream(from a refrigerated can) and add 3 tablespoons of agave(or could use maple syrup) I also use digestives soaked in strong coffee (sometimes with a dash of Tia Maria!), in place of the usual sponge/biscuit layers. It turns out really nice too with some cacao sprinkled on the top
Misha says
Hi!
This sounds and looks soo delicious as I sit is front of my laptop working from home and already in the kitchen lol.
Only thing I have a nut allergy what would you recommend to substitute for the cashews?
Best,
Misha
Hi Misha, perhaps macadamia nuts or silken tofu? We can’t guarantee it will be quite the same though!
VICKY says
Wow! So stoked to see this! Can’t wait to make it!
Yay! xoxo
Caitlyn says
Do you have a suggestion for a pudding without cashew? I’ve tried a million times to make creamy things with cashews and neither my blender nor food processor are good enough even after soaking for like 2 days 😭
Hi Caitlyn, we’d suggest the filling in this recipe. It’s similar to pudding!
Donna Crombie says
Is the taste strong on coconut? Thanks.
No, it’s subtle!