Natvia Raw Vegan Tiramisu

We all love Tiramisu! It combines delicious flavours of coffee combined with chocolate and cream, three of our favourite things!

This is a Tiramisu with a twist, it’s not just raw but it’s also vegan! Whip up this tasty sugar-free treat and let us know what you think in the comments!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Seves: 9
  • Prep: 1 hour
  • Cool: 2 hours - overnight
Metric | Imperial Measurement Conversions


  • BASE:
  • 1.5 cups Rolled oats
  • 1 cup Almond meal
  • 1 tablespoon Cacao powder
  • 1 Shot espresso
  • 2 tablespoons Almond butter, heaped
  • 1 - 3 Tbs hot water
  • 300 g Silken tofu, drained
  • 1/2 cup Raw cashews
  • 0.75 cup Natvia
  • 1 - 2 Tbs vanilla extract
  • 300 g Silken tofu, drained
  • 1/2 cup Raw cashews
  • 1/2 cup Natvia
  • 1 Shot espresso
  • 1/3 cup Cacao powder
  • Extra cacao powder, for dusting


  1. Soak the cashews in hot water for 30 minutes – 1 hour, drain and rinse and set aside.
  2. Combine the dry base ingredients in the bowl of a food processor, process until combined and fine. Add the espresso, almond butter and 1 tbs of water. Blitz until smooth. Add 1-2 more tbs of water until the mixture sticks between two fingers. Press into a deep lined 20cm square tray and refrigerate
  3. To make the vanilla cream layer. Combine the silken tofu, cashews, Natvia and vanilla in the bowl of a food processor. Blitz until smooth. Pour over the base, tap on the bench, cover and freeze until set.
  4. Combine the silken tofu, remaining cashews, Natvia, cacao powder, espresso and process until smooth. Pour over the vanilla, cover and place in the freezer for at least 2 hours, or overnight
  5. When ready to eat, remove from the freezer and place in the fridge for 20 minutes. Sprinkle with extra cacao powder. Using a hot knife, slice into 9-12 slices
  • Nutritional Info

    No nutritional info supplied

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