Vegan Tiramisu Pudding Cups
User Reviews
5
Vegan Tiramisu Pudding Cups
Description
Vegan Tiramisu Pudding Cups start by soaking raw cashews to soften them, then blend the cashews with full-fat coconut milk, maple syrup, vanilla extract, and strong brewed coffee made from instant coffee and hot water. The blend forms a thick, creamy pudding base that mimics the texture of traditional tiramisu cream while providing plant-based richness. The cups are portioned and chilled to set.
The ganache topping is prepared separately by melting finely chopped dark chocolate with coconut milk, adding a glossy chocolate layer that complements the coffee-flavored cashew pudding. The dessert layers offer a balance of coffee bitterness, sweetness, and chocolate richness in each serving glass. Using full-fat coconut milk helps achieve a creamy, thick texture without dairy.
These cups serve as an individual vegan dessert alternative capturing the essence of tiramisu's coffee and chocolate combination but without eggs, mascarpone, or dairy. They can be made vegan and free from many common allergens depending on ingredient choices. Chilling and soaking time contribute to the pudding’s firmness and flavor development.
Ingredients
STRONG BREWED COFFEE
- 1 Tbsp instant coffee (decaf optional // we used Mount Hagen)
- 1 Tbsp water hot
PUDDING
- 1 cup cashew nuts raw
- 1/3 cup coconut milk canned, full-fat
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1 Tbsp coffee from step 2, strong brewed
- 1 pinch salt sea salt
GANACHE
- 1/3 cup dark chocolate we like Trader Joe’s 72% dark chocolate bar // or vegan dark chocolate chips, vegan, finely chopped
- 1/3 cup coconut milk canned full-fat
Instructions
- CASHEWS: Add the cashews to a heat-proof bowl and cover with hot water by at least 1-2 inches. Soak for 20-30 minutes.
- COFFEE: Meanwhile, prepare the super strong coffee by adding instant coffee and hot water to a mug and stirring until dissolved.
- Once the cashews are done soaking, drain them and discard the soaking water.
- PUDDING: To a high-speed blender, add the soaked and drained cashews and other remaining ingredients for the pudding (coconut milk, maple syrup, vanilla, strong brewed coffee, and salt). Blend until creamy and smooth. If needed, add more coconut milk 1 Tbsp (15 ml) at a time to encourage blending (we didn’t need any), but avoid adding too much — you want the pudding to be thick.
- Divide the pudding between serving glasses (shallow, wide dessert glasses are best — like these) — we like adding ~3-4 Tbsp per glass. It’s rich! Set in the refrigerator to chill.
- GANACHE: Meanwhile, add the finely chopped dark chocolate to a medium mixing bowl. To a separate glass mixing bowl, add coconut milk and microwave until hot but not boiling (alternatively, heat in a saucepan on the stovetop until very hot). Pour the coconut milk directly over the chopped chocolate. Do not stir. Cover with a lid or a piece of aluminum foil to encourage it to melt. Let the chocolate sit, covered, for ~5 minutes to melt.
- After 5 minutes, uncover then whisk to combine. The mixture should be entirely melted and smooth. If it’s not, heat in the microwave in 20-30 second increments until entirely smooth and no chunks remain. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt).
- Remove the pudding glasses from the refrigerator and add a thin layer of ganache on top of each (we like ~1 Tbsp per glass), spreading with a spoon until smooth.
- Transfer to the refrigerator for at least 45 minutes, until the pudding is chilled and the ganache is semi-firm to the touch. To chill faster, you can set in the freezer for ~20-25 minutes. Optionally, make it even prettier by adding cocoa powder to a fine mesh strainer and shaking gently over the dishes to add a light dusting.
- Enjoy chilled for best texture/flavor! Store leftovers covered in the refrigerator for up to 4-5 days.
Notes
- Cashews must be soaked for 20-30 minutes in hot water to soften for blending.
- The pudding can be thickened or loosened by adjusting coconut milk quantities carefully during blending.
- Scoping the dessert into shallow, wide glasses showcases the texture well and aids chilling.
- Unspecified notes caution that other dairy-free milks are untested but might be substituted.
- Nutrition info is approximate and excludes optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5(~1/4-cup servings)
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1quarter-cup serving | |
| Calories | 335 | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 6.6g | 13% |
| Fat | 22.8g | 35% |
| Saturated Fat | 10.1g | 51% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 7.1g | 36% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 29mg | 1% |
| Potassium | 293mg | 6% |
| Fiber | 1.9g | 8% |
| Sugar | 17.3g | 35% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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