Simple vegan freezer tiramisu

Who says you shouldn't have gorgeous desserts just because you're vegan? Try it out


Recipe courtesy of Vega




  • Oats 100g, or walnuts or a mix of both
  • Dates 200g
  • Instant coffee 1/2 tsp
  • Sea salt 1/4 tsp


  • Cashew nuts 150g
  • Desiccated coconut 45g
  • Maple syrup 80ml
  • Coconut milk 185ml, full fat, the type from a can
  • Coconut oil 3 tbsp
  • Vanilla extract 1 tsp
  • Instant coffee granules 1 tsp
  • Vegan coffee liqueur, like Kahlua® 2 tbsp, (If not using, replace with additional 1/4 tsp of instant coffee granules.)
  • Sea salt 1/4 tsp


  • Cocoa powder for dusting
  • Cacao nibs 2 tbsp, or vegan chocolate sprinkles, for decoration


For the crust

  • Step 1

    In a food processor, grind the walnuts or oats, salt and coffee until it resembles a coarse flour. Add the dates and process until they are smooth and the mixture forms a ball. You may need to add 1 to 2 teaspoons of water to help the mixture blend easier.

  • Step 2

    Line a 9- inch spring form cake tin or loaf tin with parchment paper. Press the crust into the bottom of the tin and press down evenly to give a smooth layer. Place in the freezer until the filling is ready.

For the filling

  • Step 1

    Soak 75 g of cashews and the coconut in boiling hot water for 20 minutes. Drain water and add cashews and coconuts to a high-speed blender.

  • Step 2

    Add the remaining filling ingredients to the blender and blend until completely smooth. Taste and adjust the flavours as desired.

  • Step 3

    Pour the filling on top of the frozen crust. Place back in the freezer for 4 hours or overnight.

  • Step 4

    Dust with cocoa powder and sprinkle with cacao nibs or sprinkles before serving.

  • Step 5

    Serve frozen or slightly softened from the fridge.