Whole-Food, Plant-Based Tiramisu

Yes! You read that right! This sweet and decadent tiramisu is made with a secret ingredient, which makes it 100% whole-food and plant-based. You can take it up further using a coffee substitute like matcha tea, dandelion tea, or strong-steeped black tea. Play with the flavors and enjoy this whole-food, plant-based tiramisu as a dessert or a sweet anytime treat! 

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Source: 30 Minute Whole-Food, Plant-Based Cookbook

The Secret Ingredient

Tiramisu is traditionally made with super sweet ladyfingers or cake pieces, neither of which are part of a plant-based diet. Enter our secret ingredient – whole-grain bread. I soaked it in maple-sweetened coffee and paired it with a sweet and thick cashew cream.

Plant-Based Sweets and Desserts

My philosophy on sweets, treats, and desserts when following a plant-based or whole-food, plant-based way of eating is to add them in occasionally. This lifestyle should not feel restrictive, but you should create daily habits that align with your goals.

I am not eating whole foods, but plant-based food for disease management. I am eating whole-food, plant-based for weight loss, weight management, overall wellness, and energy, so I create and stick with daily habits that align with those goals.

Plant-Based Tiramisu

Whole-Food, Plant-Based Tiramisu

Whole-Food, Plant-Based Tiramisu

Yield: 6 to 8


  • -9 whole-grain bread slices, crusts removed
  • -1/2 cup brewed strong coffee or espresso, chilled
  • -2 tablespoons pure maple syrup, divided 1/8 teaspoon almond extract
  • -1 cup raw cashews (I like Foods Alive)
  • -1/2 cup unsweetened plant- milk
  • -1/4 cup pitted dates
  • -1 tablespoon lemon juice
  • -Cocoa powder, for dusting


    1. Line a baking sheet with parchment paper.
    2. Arrange the bread in a single layer on the prepared baking sheet.
    3. Transfer the baking sheet to a cold oven, and heat to 350°F.
    4. When the oven reaches temperature, flip the bread over, and toast for another 5 to 7 minutes. Remove from the oven.
    5. Meanwhile, in a shallow bowl, mix together the coffee,
    1 tablespoon of maple syrup, and the almond extract.
    6. To make the cashew cream, in a high-efficiency blender, combine the cashews, soy milk, dates, remaining 1 tablespoon of maple syrup, and the lemon juice. Pro- cess until smooth.
    7. Once cool enough to handle, dip the toasted bread in the coffee mixture.
    8. Layer the bread followed by half of the cashew cream in an 8-by-8-inch glass baking dish.
    Repeat with a second layer. Cover, and refrigerate until ready to serve.
    9. Slice the tiramisu, and sift cocoa powder on top.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 169mgCarbohydrates: 28gFiber: 3gSugar: 9gProtein: 8g

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30-Minute Whole-Food, Plant-Based Cookbook

This recipe is just one of over 100 30-minute recipes in my 30-Minute Whole-Food, Plant-Based Cookbook! If you want to quickly get tasty plant-based recipes on your dinner table in under 30 minutes, this book is for you!

Order it from Amazon or wherever books are sold!