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4 from 1 vote

The Best Dairy Free Tiramisu

The best dairy free tiramisu, so creamy you wouldn't believe that it’s plant-based! Made with
tofu, dates, and almonds, it's a great way to indulge in this Italian dessert classic.
Prep Time15 mins
Cook Time6 hrs
Course: Dessert
Servings: 6 people

Ingredients

Filling

  • 1 block Sunrise medium-firm tofu drained
  • 1/3 cup pure maple syrup
  • 2 tablespoons coconut oil melted
  • 2 tablespoons unsweetened soy milk
  • 2 tablespoons almond butter smooth
  • 2 tablespoons dark rum or 1 teaspoon rum extract
  • 2 teaspoons pure vanilla extract
  • pinch sea salt

Crust

  • 10 medjool dates* pitted
  • 1/3 teaspoon pure vanilla extract
  • 2 teaspoons herbal coffee or 1 teaspoon instant coffee
  • 1 tablespoon boiled water
  • 1 cup almond flour
  • pinch sea salt

Topping

  • cocoa powder

Instructions

  • Add the tofu, maple syrup, coconut oil, soy milk, almond butter, rum, vanilla and a pinch of salt to a high speed blender. Bend for 60 seconds until silky smooth.
  • Add the dates to a food processor, and process on high for 20 to 25 seconds or until forms into a ball. Break up the ball and add back into the food processor.
  • Dissolve the herbal/instant coffee in hot water and add to the dates. Add the almond flour and sea salt and blend on high for 90 seconds until it forms into a ball.
  • Divide the crust between 6 small jars or dessert cups and press with your fingers to cover the bottom.
  • Pour the filling on top of the crust.
  • Refrigerate for 6 hours or overnight to set.
  • Dust with a generous amount of cocoa powder.

Notes

*If your dates are a bit dry, soak them in hot water for about 5 minutes to soften them.