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Vegan Tiramisu with Strawberries

Vegan Tiramisu with Strawberries

Note: This vegan tiramisu with strawberries freezes very well. Just defrost it for 1-2 hours before eating it.
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Total Time 40 minutes
Servings 2 people
Calories 505kcal
Author Sina


For the base:

  • 1/4 cup dates
  • 1/4 cup almonds

For the "mascarpone" layer:

  • 1 cup cashews, soaked for about 2 hours
  • 1/4 cup very thick coconut milk (full fat)
  • 6 strawberries

For the strawberry sauce:

  • 1/2 cup strawberries


  • First make the strawberry sauce. Blend 1/2 cup of strawberries until they form a creamy sauce and set aside.
  • Then make the "cookie" base. Blend the almonds and the dates together in a food processor until they form a sticky mass. Don't blend them for too long. You want it to be sticky, but still a bit crunchy, so you get some nice texture. Divide the mixture evenly into two dessert glasses, pressing it into the bottom of the glas using your fingers.
  • Next is the "mascarpone" layer. Put the cashews and the coconut milk in a blender and process until smooth. Then put about half of it on the "cookie" base (this will be the white layer). Freeze the glasses for about 15 minutes (maybe a bit longer if you want the layers to be more accurate).
  • Then add the strawberries and blend again for a minute until the mixture becomes lightly pink. First put a thin layer of strawberry sauce on the first "mascarpone"/ cashew layer and freeze again for another 15 minutes. Then add the second, pink layer.
  • Top it off with some cacao, some dark chocolate, strawberries, and blueberries. Enjoy!


Calories: 505kcal | Carbohydrates: 41g | Protein: 14g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Sodium: 25mg | Potassium: 556mg | Fiber: 7g | Sugar: 22g | Vitamin C: 45.4mg | Calcium: 80mg | Iron: 4.5mg