These vegan tiramisu biscuits are a delicious and easy-to-make alternative to the classic Italian dessert. With their fluffy biscuit base, creamy filling, and decadent coffee soak, they are sure to satisfy any sweet tooth. Whether you’re serving them as a dessert at your next dinner party or simply enjoying them as a treat for yourself, these vegan tiramisu biscuits are the perfect addition to any meal.
Tiramisu is a classic Italian dessert that typically consists of ladyfingers soaked in espresso and liqueur, layered with a creamy mixture of mascarpone cheese, eggs, sugar, and cocoa powder. While traditional tiramisu is a delicious treat, it can be a challenge for those following a vegan lifestyle to enjoy. That’s why we’ve created a vegan version of this classic dessert, using a simple biscuit base, a dairy-free filling, and a coffee soak that’s just as rich and delicious as the original. (If you are just looking for the biscuits to go in a vegan tiramisu, you can find a recipe at Vegan Gluten-Free Ladyfingers)
The Biscuit Base:
The base of our vegan tiramisu biscuits is a simple biscuit dough that’s made with all-purpose flour, sugar, baking powder, salt, vegan butter, vanilla extract, and almond milk. The dough is easy to make and comes together quickly with just a few simple steps.
To begin, simply combine the dry ingredients in a large mixing bowl, whisking to combine. Then, add the chilled vegan butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the vanilla extract and almond milk, and the dough will come together in no time.
Once the dough is ready, simply turn it out onto a lightly floured surface and knead it for about 1 minute. Then, roll it out to about 1/4 inch thickness and use a biscuit cutter to cut out circles of dough. Place the biscuits on a lined baking sheet and bake them in a preheated oven for 12-15 minutes, or until they are golden brown. Remove the biscuits from the oven and let them cool completely.
The Coffee Soak:
The next step in creating our vegan tiramisu biscuits is to make the coffee soak. The coffee soak is simply a mixture of strong coffee, sugar, and cocoa powder that is heated until the sugar dissolves, then allowed to cool. The coffee soak is what gives the biscuits that classic tiramisu flavor and helps to soften them, making them the perfect base for our creamy filling.
To make the coffee soak, simply combine the coffee, sugar, and cocoa powder in a small saucepan and heat over medium heat, stirring occasionally, until the sugar has dissolved. Set the coffee soak aside to cool completely.
The Dairy-Free Filling:
The final step in making our vegan tiramisu biscuits is to create the creamy, dairy-free filling. The filling is made with soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract, and is blended in a blender until it’s smooth and creamy.
The cashews, which are soaked overnight, give the filling its rich, creamy texture, while the coconut cream, maple syrup, lemon juice, and vanilla extract add flavor and sweetness. The filling is thick and smooth, and it’s the perfect contrast to the fluffy, coffee-soaked biscuits.
Assembling the Vegan Tiramisu Biscuits:
To assemble the vegan tiramisu biscuits, simply take a cooled biscuit and brush one side with the coffee soak. Spread a spoonful of the filling over the coffee-soaked side of the biscuit, then repeat with the remaining biscuits, stacking them on top of each other to create a stack. Cover the stacked biscuits with plastic wrap and refrigerate for at least 2 hours, or overnight.
When you’re ready to serve the vegan tiramisu biscuits, simply remove them from the refrigerator and enjoy. The biscuits will be soft and fluffy, and the filling will be creamy and delicious.
Vegan Tiramisu Biscuits
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan butter chilled and cubed
- 1 tbsp vanilla extract
- 1/4 cup almond milk
For the coffee soak:
- 1 cup strong coffee
- 2 tbsp granulated sugar
- 1 tsp cocoa powder
For the filling:
- 1 cup raw cashews soaked overnight
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 tsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine.
- Add the chilled vegan butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the vanilla extract and almond milk, mixing until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead for about 1 minute.
- Roll the dough out to about 1/4 inch thickness and use a biscuit cutter to cut out circles of dough. Place the biscuits on the prepared baking sheet.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown. Remove from the oven and let cool.
- To make the coffee soak, in a small saucepan, combine the coffee, sugar, and cocoa powder. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Set aside to cool.
- To make the filling, in a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
- To assemble the vegan tiramisu biscuits, take a cooled biscuit and brush one side with the coffee soak. Spread a spoonful of the filling over the coffee-soaked side of the biscuit. Repeat with the remaining biscuits, stacking them on top of each other to create a stack.
- Cover the stacked biscuits with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Serve the vegan tiramisu biscuits chilled and enjoy!
Lance has been passionate about the plant-based diet and we have been following a whole food plant-based diet for over 5 years. We focus on health, natural healing, weight management, animal rights, and the health of the planet and environment by focusing on whole plant-based foods and sustainable practices.
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