Raw Coconut Mocha Tiramisu

"If you have been following me for a while you know this Raw No-Tiramisu is not a new creation, but I still think it is one of my best raw dessert recipes! 5 layers: Brazil nut base, coffee and maca cream, mocha, vanilla bean, and another coffee and maca layer for the final frosting. How does it sound? You can find this and many more recipes on my website and free ebook. Happy day!"
-- @datesandavocados
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  • Recipe Card


Prep time 1hr
Serves or Makes: 4

Recipe Card


  • For the base:
  • 1/2 cup raw Brazil nuts
  • 1/4 cup coconut flakes
  • 1/4 cup dates, pitted and chopped
  • 2 teaspoon raw cacao nibs
  • 1/4 teaspoon coconut oil melted
  • 1/8 teaspoon pure vanilla extract
  • Pinch of pink Himalayan salt
  • For the coffee and mocha layers:
  • 3/4 cup cashews, soaked for at least 6 hours
  • 2 tablespoon espresso
  • 1 1/2 tablespoons coconut nectar
  • 2 tablespoon almond cream (*see notes)
  • 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon maca powder
  • 3/4 cup cacao butter, melted
  • Pinch of pink Himalayan salt
  • 1 tablespoon cacao powder
  • For the vanilla layer:
  • 1 cup cashews, soaked for at least 6 hours
  • 3 ounces almond cream (*see notes)
  • 2 tablespoon maple syrup
  • 1 vanilla bean, seeded
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice
  • 3 tablespoon coconut oil, melted
  • Pinch of pink Himalayan salt


  • Step 1

    Place the Brazil nuts and coconut flakes in a food processor and process until broken down.

  • Step 2

    Add the chopped dates, cacao nibs, coconut oil, vanilla extract, and salt and process again until the mixture is well combined and sticky. You will see the oils coming out and that’s exactly what we’re looking for.

  • Step 3

    Place 2-3 Tbsp of the mixture into the bottom of 3 glasses and press down with the back of a spoon. Store in the fridge while preparing the cream layers.

  • Step 4

    To make the coffee cream, rinse and drain the cashews and blend in a high-speed blender with the rest of the ingredients (except for the cacao butter) until you achieve a smooth consistency.

  • Step 5

    Stream in the cacao butter last. Make sure not to over blend the mixture.

  • Step 6

    Pour the coffee layer over the base (about 1/3 of the glass) and refrigerate. Save some of the cream in a bowl to decorate the tiramisu when ready to serve.

  • Step 7

    To prepare the mocha cream, add 1 Tbsp of cacao powder to the remaining coffee cream and blend until incorporated. Taste it and add extra coconut nectar if you need it.

  • Step 8

    Pour over the coffee layer and refrigerate while preparing the vanilla cream.

  • Step 9

    Prepare the vanilla cream the same way. If you don’t have vanilla pod add an extra teaspoon of vanilla extract, but the seeds of vanilla make a huge difference in flavor and aroma so I totally recommend you to get some.

  • Step 10

    Pour the vanilla cream over the mocha layer an refrigerate until ready to serve (at least 2 hours). Save some cream to decorate the tiramisu.

  • Step 11

    When ready to serve, dust the top and rims of the jars with cacao powder and pipe the reserved coffee or vanilla cream using a star nozzle.

  • Step 12

    Decorate with coffee beans and enjoy!

  • Step 13

    *NOTES: to make almond cream blend 1 cup of soaked almonds with 2 cups of water and a pinch of salt and strain the mixture through a nut milk bag.