Vegan Tiramisu Pudding Cups

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:-)

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 🙈

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!

This was so good! Easy to make and it tasted just like I remember the original ! Thanks for the recipe!

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!!!!

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.

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!

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.

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!

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.

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.

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!

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!

This is so delicious and incredibly easy! I highly recommend you try it.

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).

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

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

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.

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?

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 !

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 :)

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:)

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!

These are off the charts excellent! Restaurant quality! Thank you

I’ve made this twice and really love it. Very tasty!

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!

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

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.

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.

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.

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!

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!!

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.

This dessert was exactly as advertised – super simple and so decadent! I loved making it and it was an absolute hit.

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 :-)

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!

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.

Instead of maple syrup I added 4 dates to the mix. Delicious!

This is delicious! It tasted much better after chilling in the fridge for a couple of hours. Will definitely be making again!