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Coconut Maple Tiramisu Recipe



For the cake base

  • 400g tin butter beans or cannellini beans
  • 60ml coconut oil, melted
  • 60ml maple syrup
  • 2tsp pure vanilla extract
  • 2tsp apple cider vinegar
  • 1⁄2tsp bicarbonate of soda (baking soda)
  • 1⁄2tsp baking powder
  • 1⁄4tsp sea salt
  • 40g coconut flour

For the coffee liqueur

  • 100ml expresso coffee
  • 4tbsp maple syrup
  • 3tbsp spiced rum

For the coconut cream

  • 2 × 400ml tins good quality coconut milk, refrigerated
  • 2tbsp maple syrup
  • 1tsp pure vanilla extract

To decorate

  • 1tbsp plus 1tsp cocoa powder
  • fresh berries


Preheat the oven to 180°C and line a 28cm springform cake tin with baking paper.

Drain and rinse the beans, place in a food processor and purée for about 30 seconds, scraping down the sides as required. Add the coconut oil and purée for another 30 seconds – it should be thick and creamy. Add the maple syrup, vanilla, apple cider vinegar, bicarbonate of soda, baking powder and salt. Purée until smooth, then add the coconut flour while the food processor is still running – it will thicken significantly.

Transfer the cake batter to the lined tin and press flat with wet fingertips. It’s an interesting consistency, not like cake batter but almost like cookie dough. Bake in the hot oven for 25 minutes and then allow to cool in the tin.

Meanwhile, make your espresso. Add the maple syrup and rum, stir to combine, then place in the refrigerator to cool. You want the liqueur to be nice and cold so that it doesn’t melt the coconut cream in the next step.

Remove the coconut milk from the refrigerator (the cream solids and water should have separated). Scoop out the cream and place it in a large mixing bowl, along with the maple syrup and vanilla. Using electric hand beaters or stand mixer, beat the coconut cream until it’s thick and creamy.

To build the tiramisu place a tea towel on the bottom of a large lasagne dish or tray and place your serving glasses on top of this. The dish/tray makes for easy transporting in and out of the refrigerator and the tea towel stops them from sliding around. Cut the cake base into 8 pieces, then cut each of these pieces in half horizontally. Place one piece of cake into the bottom of each serving glass. Pour 1tbsp of espresso over each, top with 1 generous tsp of the coconut cream, then sift 1tbsp of cocoa powder over them all. Repeat the cake/espresso/cream layers, finishing with 1tsp cocoa dusted over the top of all. Arrange berries on top to decorate and place in the fridge.

If you prefer to make one tiramisu instead of 8 individual ones, this recipe works perfectly in a 15x20cm glass dish.

Recipe courtesy of Vegan Goodness Feasts by Jessica Prescott, published by Hardie Grant


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