No-bake tiramisu cups recipe

Vegan, no-bake, natural sugars, gluten-free, wheat-free.

Delicious no-bake tiramisu cups, with a nutty date base, cashew cheesecake layers with cacao and fresh coffee! If you like coffee...you'll love these!

Who can resist coffee?! I know I can't!

Layers of nuts, creamy cashew cheesecake and the delightful kick of coffee, all in a small cup make for a perfect mid-day snack!

They're easy to make and require no baking at all!

Preparation- Overnight

Freezing time- 2-4 hours

Serves- Approximately 10

Level- Easy

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Ingredients for the base

-100g of nuts (I use hazelnuts & almonds)

-20g of cacao powder

-2 teaspoons of coffee powder (I use espresso)

-120g of dates (De-stoned & soaked)

-1 tablespoon of date nectar (You can use maple syrup)

Ingredients for the filling

-170g of cashew nuts (Soaked overnight & drained)

-30g of coconut oil (Melted)

-4 tablespoons of maple syrup

-2 teaspoons of vanilla extract

-2 tablespoons of almond milk

-1 tablespoon of cocoa powder

-1 & 1/2 teaspoons of coffee powder

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To make the base

Step 1- Line a cupcake tin with cupcake cases.

Step 2- Place the nuts, cacao powder and coffee powder into a food processor/blender and whizz up until sand-like.

Step 3- Add in the drained dates and date nectar (optional) and whizz up until it's combined and sticks together in a thick mass.

Step 4- Press the mixture into the cupcake cases and pop into the fridge whilst you make the filling.

To make the filling

Step 1- Place the soaked & drained cashew nuts into a food processor/blender along with the melted coconut oil, maple syrup, vanilla extract and almond milk.

Whizz up until smooth. This will take around 5-8 minutes on high.

Step 2- Divide the mixture in half into separate bowls, then add the cocoa powder and coffee powder to one of the bowls making the chocolate layer, leaving the other vanilla.

Step 3- Pour the chocolate layer onto the bases in the cupcake cases and level with a spoon.

Pop into the freezer to set for around 1 hour.

Step 4- Add on the vanilla layer and pop into the freezer for 1 hour to set.

Once set, remove from the pan and cut into squares.

Serve with a dash of cocoa powder and top with coffee beans (optional).

Store in the fridge in a sealed container and enjoy within a few days.

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