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Easy Vegan Tiramisu Recipe
This vegan tiramisu recipe is a quick and easy twist on the classic version. Perfect for a snack or a make ahead dessert option, and great for on the go!
Course
Dessert
Cuisine
Italian
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Set in fridge
1
hour
hour
Total Time
1
hour
hour
30
minutes
minutes
Servings
3
Calories
876
kcal
Author
Sophia DeSantis
Equipment
Blender
Ingredients
Cookie layer:
45
mini cookies or 9 regular sized cookies
, I used the MadeGood snickerdoodle flavor soft baked mini cookies
1
cup
coffee
½
teaspoon
almond extract
1
tablespoon
cane sugar
, optional
Cream layer:
1
cup
vegan mascarpone
, see note
1
cup
dairy free whipped cream
2-3
tablespoons
cane sugar
, optional for added sweetness
Topping layer:
2
teaspoons
cocoa powder
1
teaspoon
finely ground espresso
Instructions
Mix the coffee, almond extract and sugar and set aside.
Mix the mascarpone, whipped cream and sugar and set aside.
Mix the cocoa powder and espresso and set aside.
Dip the cookies in the coffee mixture.
Build the tiramisu as follows:
Add a sprinkle of topping at the bottom of each jar
Add 5 mini cookies
Add about 3 tablespoons of cream layer
Add a sprinkle of topping
Repeat two more times until you end with the cream layer sprinkled with topping.
Put jars in the fridge to set for at least two hours. Then enjoy!
Notes
This recipe makes 3 six ounce jars. If you want to make this in a square pan, double the recipe.
The mascarpone recipe makes 2 cups, so half the recipe or make it all to use elsewhere.
Nutrition facts will change depending on the cookies you use.
Nutrition
Calories:
876
kcal
|
Carbohydrates:
81
g
|
Protein:
12
g
|
Fat:
61
g
|
Saturated Fat:
25
g
|
Sodium:
332
mg
|
Potassium:
507
mg
|
Fiber:
8
g
|
Sugar:
41
g
|
Vitamin C:
8
mg
|
Calcium:
54
mg
|
Iron:
5
mg