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
5 from 13 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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  1. The Vegan Goddess says

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

    Hopefully that is coming soon. : )

  2. 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.

  3. 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.

        • Support @ 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!

  4. 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.

  5. 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!

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  6. 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!!

    • Support @ Minimalist Baker says

      Love it! Thanks so much for sharing your modifications, Cyndi. We’re so glad you enjoyed!

    • Support @ Minimalist Baker says

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

  7. 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.

  8. MR says

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

  9. 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 :-)

  10. 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.

    • Support @ 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!

  11. 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.

    • Support @ 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

  12. 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!

  13. Gosia says

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

  14. 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

    • Support @ 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.

  15. 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.

    • Support @ Minimalist Baker says

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

  16. Elle says

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

  17. 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.

    • Support @ 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!

  18. 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!

  19. 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 !

  20. 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 :)

  21. 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

  22. 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

    • Support @ Minimalist Baker says

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

  23. 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 😭