Vegan Tiramisu Pudding Cups

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Spoon resting beside a dessert cup of vegan tiramisu pudding

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!

Cashews, chopped dark chocolate, salt, maple syrup, vanilla, cocoa powder, and coconut milk

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!

Blender with cashews, maple syrup, vanilla, coconut milk, coffee, and salt

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.

Using a spoon to divide a cashew coffee pudding between dessert glasses

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!

Holding a spoon of vegan tiramisu pudding over a dessert cup with more pudding

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

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!

Close up shot of a spoonful of creamy tiramisu pudding

Vegan Tiramisu Pudding Cups

Creamy, rich vegan pudding infused with the flavors of tiramisu! An easy, decadent, no-bake dessert made with just 7 simple ingredients.
Author Minimalist Baker
Print
Dessert cup and spoonful of our vegan tiramisu pudding recipe
4.97 from 27 votes
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 5 (~1/4-cup servings)
Course Dessert
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly Yes – the texture will be more like ice cream
Does it keep? 4-5 Days

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

*We haven’t tested with other dairy-free milks, but they might work in the pudding mixture. Let us know in the comments if you try it!
*Prep time includes soaking cashews and chilling pudding.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 5 servings)

Serving: 1 quarter-cup serving Calories: 335 Carbohydrates: 28 g Protein: 6.6 g Fat: 22.8 g Saturated Fat: 10.1 g Polyunsaturated Fat: 2.4 g Monounsaturated Fat: 7.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 29 mg Potassium: 293 mg Fiber: 1.9 g Sugar: 17.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 32 mg Iron: 3.9 mg

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My Rating:




  1. 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

  2. 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.

  3. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  4. 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 !

  5. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Atara, we can’t wait to hear how you both like the pudding recipe! We will add lady fingers to our ideas list :)

  6. 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 !

  7. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Irina, we’re so glad you enjoyed these! We suggest blending the mixture more to break down the cashews further! Hope this helps!

  8. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks SO much for the lovely review and for sharing your modifications! We’re so glad you and your guests enjoyed them!

  9. 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:)

  10. 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!

  11. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  12. 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!

  13. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  14. 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

  15. 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.

  16. The Vegan Goddess says

    A vegan panna cotta recipe would be great in these glasses as well.

    Hopefully that is coming soon. : )

  17. 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.

  18. 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!

      • 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.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

  19. 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.

  20. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo pomegranate seeds, yum! Thanks so much for the review and for sharing your modifications, B!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That would be delicious! This recipe is inspired by tiramisu, but not a classic version.

  21. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becky, perhaps macadamia nuts or silken tofu? We can’t guarantee it will be quite the same though!

  22. 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.

  23. MR says

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

  24. 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 :-)

  25. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  26. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  27. 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!

  28. Gosia says

    Hi. Why instant coffee instead of true espresso from freshly ground coffee? Are there benefits? Thanks!

  29. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  30. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Jennifer. Thank you for the lovely review and for sharing your modifications! xo

  31. Elle says

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

  32. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  33. 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!

  34. 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 !

  35. 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 :)

  36. 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 :(

      • 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

  37. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Misha, perhaps macadamia nuts or silken tofu? We can’t guarantee it will be quite the same though!

  38. 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 😭