Don’t you just love it when you can eat dessert without feeling guilty? And better yet, when it is gluten-free, vegan, easy to prepare, and incredibly delicious? Well, this gluten-free, vegan tiramisu is exactly ALL of that.
When I was a kid, going to Italian restaurants that served kid-friendly (non-alcoholic) tiramisu was one of the highlights of my day. I just loved how the coffee-soaked ladyfingers tasted with the creamy mascarpone filling. The combination of coffee, chocolate, and the fresh and slightly tangy creamy filling was a favorite of mine.
As an adult, I learned to prepare it at home, and thankfully when I went vegan, I could still make this favorite dessert of mine.
Now, I gave my classic vegan tiramisu recipe a healthy and more practical twist. With the help of Little Northern Bakehouse, an amazing line of gluten-free loaves of bread, I transformed it into a NO-BAKE GLUTEN-FREE-VEGAN TIRAMISU.
As you know, all Little Northern products are very authentic. They are made with the best ingredients available and made in a real bakery. That is why all of their products taste like real bread, even though they are gluten-free.
I love to cook with them because they taste amazing, the texture is perfect, they are vegan, non-GMO verified, and suitable for celiacs and people with wheat sensitivities.
For this super easy gluten-free, vegan tiramisu, I used the Millet and Chia Loaf, which is nutrient-dense and has a very tasty flavor and slightly crunchy texture.
To make the tiramisu, I removed the edges of each slice and then cut them into nine pieces.
Then I drizzled sweetened espresso coffee from the bread pieces to soak all the yummy flavor. I covered this layer with sweet cashew cream, and then I sprinkled cocoa powder and shaved dark chocolate. Let me tell you; this is blissful heaven.
Tips, tricks, and other recipes
- For the coffee-soaking liquid, make it as strong as you like. Tiramisu means “Pick-me-up,” so if you need your vegan dessert to be a little stronger, go ahead.
- I love to prepare individual desserts, but this tiramisu recipe also works well in a bowl or trifle bowl.
- I love the texture of the Millet & Chia loaf, but the White Wide Slice loaf will also work well here.
- Here are other recipes I have made with Little Northern Bakehouse: Avocado Kimchi toast, Zucchini grilled sandwiches, Gluten-Free campfire mousse, Cauliflower Banh-mi’s, and one of my favorite soups ever… Creamy Vegan Pot Pie Soup.
Gluten-free, vegan tiramisu
- 12 slices Little Northern Bakehouse Millet and Chia
- 1 cup water
- 3 tablespoons espresso instant coffee
- 3 tablespoons sugar
- 1 cup raw cashews soaked for 20 min in hot water
- 2 teaspoons vanilla
- 1 teaspoon apple cider vinegar
- 2 tablespoons sugar
- ⅔ cup water
- Cocoa powder
- Dark chocolate for shaving
- Start by soaking the raw cashews in hot water.
- Dissolve the espresso instant coffee and sugar in the cup of water over the stove on low heat. Set aside when done and let it cool.
- Drain the cashews and blend in a high-speed blender with the vanilla, apple cider, sugar, and water. Blend until creamy.
- To prepare the bread, cut the edges, and then cut each slice into 9 equal pieces.
- To assemble the tiramisu divide the cubed slices of bread into 6 small mugs, evenly drizzle about three tablespoons of the coffee mix in each cup, top with two to three heaping tablespoons of the cashew cream. Sprinkle with cocoa and shaved dark chocolate.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This post is sponsored by Little Northern Bakehouse in December 2019. The pictures, recipe, and opinions are all mine.