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–+ servings

Vegan Pistachio Tiramisu

A delightful twist on the classic tiramisu made vegan, featuring layers of coffee-soaked sponge cake and a creamy pistachio filling.
Print Recipe
Prep Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 1 cup raw pistachios (soaked in water for 4 hours) Ensure pistachios are well-soaked for creaminess.
  • 1 cup coconut cream (chilled) Use chilled coconut cream for better texture.
  • 1/4 cup natural sweetener (like maple syrup or agave) Adjust sweetness to taste.
  • 1/2 cup strong brewed coffee (cooled) Make sure coffee is at room temperature before using.
  • 1 pack vegan sponge cake (or ladyfingers) Substitute with gluten-free options if needed.
For the assembly
  • 2-3 tablespoons cocoa powder (for dusting) Use unsweetened cocoa powder.
  • 1 teaspoon vanilla extract Enhances the flavor of the filling.

Method
 

Preparation
  1. Drain and rinse the soaked pistachios. In a blender, combine them with coconut cream, sweetener, and vanilla extract. Blend until smooth and creamy.
  2. Prepare the coffee and allow it to cool.
Assembly
  1. Dip each piece of sponge cake or ladyfingers quickly into the cooled coffee, ensuring they soak slightly but don’t become too soggy. Layer half of the dipped pieces in a serving dish.
  2. Spread half of the creamy pistachio mixture over the layer of dipped sponge fingers.
  3. Top with the remaining dipped sponge pieces and cover with the rest of the pistachio cream.
  4. Cover and refrigerate for at least 2 hours to allow flavors to meld. Before serving, sift cocoa powder over the top.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 18gSodium: 15mgFiber: 3gSugar: 12g

Notes

Serve with mint tea or espresso for a delightful experience. Consider garnishing with crushed pistachios for added texture. For a different presentation, layer the tiramisu into individual glasses.

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