Vegan Tiramisu

Chef Vivien in The Pier Room at Lazy Acres Hermosa Beach

What if we told you that your favorite italian dessert could be layered with gluten-free ladyfingers dipped in a vegan rum and coffee sauce, then filled and topped with luscious dairy free cashew and coconut cream!? You'd be wishing you mad it yesterday! Learn how to make Chef Vivien's epic creamy and dreamy vegan delicacy. Pro tip: this dessert is even better the second day so do your best to let it rest overnight, but we know it is so delicious that it may be impossible!



  • 2 cups gluten free or all-purpose flour
  • 1/2 cup monk fruit sugar
  • 1 cup vegan butter
  • 1 tsp vanilla extract
  • 1 tsp baking powder

Dipping Sauce:

  • 2 cups strong coffee
  • 1/8 cup rum (optional)
  • 4 tbsp maple syrup or vegan honey


  • 2 cups raw cashews soaked in water for 2 hours
  • 1/4 cup cocoa powder
  • 1/2 cup strong coffee
  • 6 large pitted Medjool dates
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract


  • 4 cups whipped coconut cream (freezer section)
  • 1 cup shaved semisweet chocolate
  • 3/4 cup cocoa powder


  • 2 medium bowls
  • Whisk
  • Mixing Spoon
  • Piping bags
  • Measuring spoons and cups
  • Blender
  • 9×13 or 12×12 dish to assemble tiramisu


  1. Preheat oven to 350 F
  2. Remove tofu from package and drain liquid. Place tofu on a plate and place heavy plate or object on top of tofu for 15 minutes to release excess liquid.
  3. In food processor, blitz graham crackers, walnuts and vegan butter until mixture becomes a fine crumble. Firmly pat mixture into a 9-inch springform pan and wrap the bottom well with 2 sheets of tinfoil, leaving the top exposed. Place pan with foil inside into a sheet pan and pour 1.5 cups of water in the sheet pan around the springform pan. This will help ensure the crust doesn’t crack when baking. Bake for 8-10 minutes.
  4. To blender, add drained tofu, dairy-free cream cheese, 8 figs, monk fruit sugar, vanilla, lemon juice and lemon zest. Blend very well until smooth.
  5. Once pie crust is cooled, pour mixture on top of crust (still in springform pan on sheet pan) and bake for one hour. Once done, turn off oven, open oven door and allow the cheesecake to cool inside the oven for 1 hour. This will present the cheesecake from cracking.
  6. Once cooled, refrigerate the cheesecake for 4 hours and decorate the cake with fresh figs.

Tip: Place the cheesecake in freezer one hour prior to serving to ensure the cheesecake slices smoothly. Enjoy!

Dietary Restrictions

Dairy Free, Gluten Free, Paleo

Main Ingredients

Dates, Rum, Coffee, Cashews