Clean Tiramisu

tiramisu clean

Clean Tiramisu

  • Servings: 4-6
  • Difficulty: medium
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I don’t like coffee. Odd really, I never have. I used to love caffeine, but diet coke was always my energy fix – yuk! My mother drinks filter coffee … it’s like thick, black tar. Having tried that as a child, it successfully put me off for life.

I made chocolate mousse recently with cacao powder and my friends commented on it tasting slightly alcoholic. I don’t drink and haven’t done for over 18 months so I was trying to work out where it got it’s boozy taste from. My conclusion is the bitter taste of the cacao. Pure cacao tastes like dark chocolate but there is also a lingering pungency – perhaps from the fermentation – which only be described as almost like the sweetness of a strong liquor.

This was my inspiration behind creating a clean tiramisu. It’s possible to make this raw too but I prefer a sponge base to a date base. I’ve not used quite as much coffee as I’ve stated in this recipe because, whilst I love the smell, I’m not keen on the coffee flavour. But if you love your coffee, make it as strong as you like.


Base Sponge

200g almonds

2 tbsp honey

3 eggs

1 tsp baking powder

Drop of vanilla essence

1 tsp cacao powder

2 tbsp coconut oil

To Soak

1 cup of dark, black coffee

1 tsp honey

1 tbsp cacao powder

Cream Layers

200g cashews soaked in water for 1-2 hours

1 tin (400ml) coconut milk

2 tbsp honey

2 tbsp cacao powder

3 tbsp coconut oil

Drop of vanilla essence

Half a cup of espresso coffee (small espresso cup)


Blitz the base ingredients together until well combined and pour into a shallow, square tin lined with greaseproof paper. Bake in the oven for 30-40 mins at 180oC. The cake will rise a tiny bit so that it’s spongy – but not a great deal.

Meanwhile blitz the cashew cream ingredients aside from the cacao and coffee together.

Split the cashew cream in two and place half in the fridge to set. Add the coffee and cacao to the other half and blitz again, then place this half in the fridge too. The cream will need to stay in the fridge for a good few hours so that it begins to set. (you can always cheat and make this dessert in the freezer if you’re pushed for time)

Remove the sponge from the oven and allow to cool. Meanwhile make a cup of strong, black coffee, stir in a teaspoon of honey and a tablespoon of cacao and pour into a wide bowl. Cut the sponge into squares and soak in the bowl with sweetened chocolate coffee for 5 minutes, allowing the cake to absorb the liquid.

To serve, place the soaked sponge square on a plate, spoon on the white cashew cream and use a knife to smooth it over the base, then do the same with the chocolate cream and finally sprinkle with a dusting of cacao powder or grated dark chocolate.

If you can’t wait for the cream to set, you can always crumble the base and serve this dessert in a jar or glass.

tiramisu glass

6 thoughts on “Clean Tiramisu

  1. chocolateshells says:

    Looks amazing – interesting to see you using coconut oil in the spunge. I’ve just personally started using coconut oil looking forward to trying


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