Description
A sophisticated, plant-based twist on the classic Italian dessert, this Vegan Pumpkin Spice Tiramisu features layers of espresso-soaked ladyfingers and a decadent cashew-based pumpkin cream. It perfectly captures the warm, comforting essence of autumn, replacing traditional dairy with wholesome, nutrient-dense ingredients. The result is a luxurious, creamy, and dairy-free treat ideal for holiday gatherings or cozy afternoons, offering a modern fusion of classic bitterness and seasonal pumpkin spice notes.
Ingredients
2 cups raw cashews (soaked in hot water for 1 hour)
1 cup canned plain pumpkin puree
20 vegan ladyfingers
1.5 cups strong espresso, cooled
0.5 cup maple syrup
2 teaspoons pumpkin spice
1 tablespoon pure vanilla extract
0.5 cup chilled coconut cream
Instructions
Blend the soaked cashews, coconut cream, pumpkin puree, maple syrup, vanilla, and pumpkin spice in a high-speed blender until completely smooth.
Taste and adjust sweetness if desired, then transfer the mixture to a bowl and refrigerate.
Quickly dip each vegan ladyfinger into the cooled espresso, ensuring they are moistened but not soggy.
Arrange a layer of dipped ladyfingers in the bottom of a square serving dish.
Spread a thick layer of the prepared pumpkin cashew cream over the ladyfingers.
Repeat the layers until all ingredients are used, finishing with a final layer of cream on top.
Refrigerate the assembled tiramisu for at least 4 hours to allow the flavors to meld and the structure to set before serving.
Notes
Ensure the coconut cream is very cold before using so it remains thick and stable. If the cream filling seems too thin, let it chill in the refrigerator for an additional 30 minutes before layering. Use gluten-free ladyfingers if you have dietary restrictions.
- Prep Time: 45
- Cook Time: 10
- Category: Trending
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
