Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE


In what other world can we create a luscious, creamy, sweet dessert entirely from raw nuts and fruits that looks and tastes THIS good? This is it, folks – welcome to the best place ever.

I am very pleased with how this recipe turned out. I wasn’t sure I’d be able to recreate the classic dessert. I think this would probably taste equally mind-blowing if you used macadamias instead of pine nuts. I used cold-pressed coffee for the ladyfingers and the combo of the coffee, sweet vanilla cream plus cacao powder on the top is pure bliss.

SERVES:   6 people (25cm Bread Pan)

PREP TIME:  20 -30 Minutes + Setting Time

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free



  • 1 cup Oats or Walnuts

  • 1 cup Raisins

  • 2 tbsp Cold-Pressed Coffee*


  • 1 cup Oats

  • 1 cup Dates

  • Pinch of Salt

  • 1 tsp Vanilla Extract

  • 2 tsp Cold-Pressed Coffee*

Vanilla Cream:

  • 2 cups Pine Nuts or Macadamia Nuts

  • 2 cups Water, as needed

  • 1/4 cup Liquid Coconut Oil

  • 3 tbsp Coconut Nectar

  • 1 tsp Vanilla Extract

  • 3 tsp Soy Lecithin (optional, but recommended to thicken the mixture)


  • Cacao Powder


Vitamix or Blender of choice
Food Processor


Crust: Process the oats or walnuts into flour in a food processor. Add the raisins and coffee and process until it forms a ball. Press evenly into the bottom of a lined bread pan. Set in the fridge.

Ladyfingers: Process the oats into flour in a food processor then combine the rest of the ingredients in a food processor until they begin to stick together. Form into rectangular cookies (ladyfingers) that will fit into your baking pan. Dehydrate for 1-2 hours on each side, or use your oven at its lowest temperature.

Vanilla Cream: Blend all the ingredients until smooth and thick, like pudding, adding liquid as needed. Spread half this mixture onto your crust, then place your lady fingers close beside each other on top of the vanilla cream. Carefully spread on the rest of the vanilla cream and set in the fridge or freezer for at least 24 hours.

Serve: Gently take the tiramisu out of the pan, dust with Cacao Powder, and slice into squares with a sharp knife.

*Steep roasted coffee beans in water overnight, strain and use the liquid.

Stacey Christie