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Gluten-, Dairy- and Sugar-Free Recipes - Divine and Decadent Tiramisu Recipe

Sugar-, gluten- and dairy-free





  • 220g pecans
  • 150g dates
  • 1tsp carob powder
  • 3tsp rich roast chicory coffee replacement
  • 1tsp vanilla extract
  • 1tsp shredded coconut
Cream filling:
  • 280g macadamia nuts
  • 150ml water
  • 1 banana
  • 2tbsp coconut oil
  • 1tbsp nutritional yeast (optional)
  • 1tsp vanilla extract


1. Soak the nuts and dates overnight in water. Drain off the water then process in a blender. Add the remaining ingredients for the base and blend until the mixture holds together.

2. Use a springform tin to make it easy to remove later. Sprinkle a dust of coconut flakes on the base to stop the crust from sticking to the bottom of the tin. Press the mix into the tin to form the crust.

3. To make the cream filling throw all the ingredients into your blender and blend to a creamy consistency. Pour over the crust and smooth right up to the edge of the tin.

4. Pop into the freezer for about 3 hours. Allow to thaw before slicing.

5. Sprinkle with a little carob powder before serving.

Recipe courtesy of Raw by Bernadette Bohan, published by Gill and Macmillan


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