Plant-Based Mocha Tiramisu

Did you grow up with tiramisu? My parents loved having dessert with every meal (it was also a way to get us kids to eat everything on our plate!). But tiramisu has always felt a little fancy — layers of creamy filling, chocolate, and soft cake soaked in coffee. But this Plant-Based Southerner version brings all that café-style indulgence back home, with whole-food ingredients and zero dairy or eggs.

Made with creamy cashews, velvety avocado pudding, and tender oat-and-almond “ladyfingers,” it’s the perfect dessert for impressing guests or just treating yourself on a slow Sunday afternoon. One bite and you’ll forget it’s plant-based.

Why You’ll Love This Recipe

• All the decadent flavor of classic tiramisu — no dairy, eggs, or refined sugar.
• Layers of creamy mocha, rich chocolate, and fluffy ladyfingers.
• Wholesome, nutrient-rich ingredients that taste like dessert and feel like self-care.

Cost & Nutritional Comparison

This version is about $1.22 per serving, at 260 calories (made with whole-food fats and natural sweeteners). A traditional tiramisu comes in around $6.00 per slice and anywhere from 480 to 550 calories.
That’s 80% cheaper and half the calories — plus it’s dairy-free, oil-free, and irresistibly rich.

🌻 Stay Sunny

This mocha tiramisu brings together the best of both worlds — bold Southern coffee and Italian sweetness — layered with love and a touch of sunshine.

Midnight Mocha Tiramisu

This rich, dairy-free mocha tiramisu layered with cashew cream, chocolate avocado (or sweet potato) pudding, and tender oat-almond ladyfingers is so yummy you'll be eating thirds and fourths. It's decadent yet wholesome.

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Prep Time 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Italian

Calories: 260

Ingredients Method Notes

Ingredients

  

Marscapone-ish layer 

• 1 cup soaked cashews
• ¼ cup coffee plus a cup or so extra for dipping ladyfingers
• ¼ cup maple syrup
• 2 Tbsps soy milk
• ½ Tbsp vanilla

Chocolate Pudding Layer

• 4 avocados
• ¼ cup maple syrup
• ¼ cup Dutch cocoa powder
• ½ Tbsp vanilla

Optional Ladyfinger/Cookie Layer: 

• 1 ½ cup oat flour
• 1/3 cup white whole wheat flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 Tbsp maple syrup
• 1 tsp vanilla
• 2 Tbsp milk as needed
• 1/2 cup cornstarch
• 1 Tbsp flaxmeal
• 1/2 cup aquafaba
• 1 Tbsp lemon juice

Method

 

Marscapone-ish layer

1. Blend thoroughly

Chocolate Pudding Layer

1. Blend thoroughly

Optional Ladyfinger/Cookie Layer

1. Whisk dry ingredients together. 
2. Whisk aquafaba for 3-5 minutes until creamy. Add vanilla. Continue whipping until slightly thickened.
3. Pour wet ingredients into the dry ingredients and whisk until just mixed. (Don’t overstir).
4. Add milk only if mixture is too dry.
5. Line baking dish with parchment paper. Pipe or spoon cookies into a thin, rectangular shape.
6. Bake in 345 degrees 13-15 minutes. Turn off stove and leave in for an additional 10 minutes
7. Transfer cookies to a cooling rack and let sit out overnight to dry out.

Build the Tiramisu:

1. Dust dish with cocoa powder
2. Dip lady fingers in coffee for 1-2 seconds, then layer in dish
3. Add marscapone (cashew) layer on top of lady fingers
4. Dust with cocoa powder
5. Layer with lady fingers (dipped in coffee)
6. Layer with chocolate pudding
7. Layer with marscapone
8. Dust with cocoa powder and chocolate shavings
9. Cover in refrigerator at least 4 hours but overnight is better to ensure the flavors all meld.

Notes

If you use sweet potato instead of avocado, boil 5 medium sweet potatos until you can slice through them with a knife easily, and let cool. The calorie count roughly stays the same but the fat count goes way down. 

NOTE: The lady fingers will be super crispy and that’s what you want. When you dip them in the coffee or espresso, just do it for a second or two. It is more for flavor. It’s not for softening. That will happen when the tiramisu sits.