Black Lab Espresso Tiramisu

Bec Robertson
Tiramisu means “cheer me up” in Italian.  It definitely lives up to its name. However, a vegan and gluten free version without refined sugar will have you firing on all cylinders.  Omitting the cake, processed sugar and cheese gives this recipe variation a health filled twist, rather than a sugar crash.
Prep Time 15 minutes


  • 2 Tbs VV macadamia concentrate (can substitute for cashew or almond butter if needed)
  • 1 Handful of raw nuts (cashew, macadamia or slivered almond)
  • 2.5 Tbs pure maple syrup
  • 1 Tbs coconut oil
  • 2 tbs white chia seeds
  • 1 cup water
  • 1.5 cup raw cashew nuts (substitute blanched, slivered almonds if needed)
  • 1 shot espresso coffee
  • 1/5 tsp  pure vanilla powder
  • 3 Tbs raw cacao powder


  • Put the handful of raw nuts into the bottom of a glass jar that can be used as a serving container
  • Blend all other ingredients (except the cacao powder) in a high powered blender or food processor.
  • Blend/process until smooth and creamy.
  • Taste test. Add extra maple if needed for sweetness.
  • Place 2/3 of the mixture into the serving jar. Reserve the remaining 1/3 in the blender/food processor.
  • Add the cacao to the remaining 1/3 of the mixture. Blend until smooth and completely mixed.
  • lace the final 1/3 cacao mix on top of the ingredients in the jar. Create a layering effect as pictured.
  • Refrigerate for a minimum of one hour to set the mixtures.
  • Top with raw nuts of your choice and dark chocolate (anything above 90% cacao). You can also add a dash of maple syrup on top.
  • EAT!