Vegan “Traumtiramisu”

5 from 7 votes
Prep Time 25 mins
Rest Time 4 hrs
Total Time 4 hrs 25 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 217 kcal



  • 30 g Hazelnuts
  • 80 g Ground almonds
  • 7 piece Medjool dates
  • 1 tbsp Coffee powder
  • 2 tbsp Cocoa powder
  • 1 tsp Vanilla extract
  • 1 pinch Salt

Chocolate layer

  • 200 g Cashews soaked in water overnight
  • 100 g Medjool dates
  • 40 g Vegan dark chocolate, melted
  • 50 ml Maple syrup
  • 175 ml Almond milk, warm
  • 4 tbsp Cocoa butter, melted
  • 30 g Cocoa powder
  • 2 tsp Coffee powder

Cream layer

  • 160 g Cashews soaked in water overnight
  • 350 ml Coconut milk
  • 6 tbsp Coconut oil, melted
  • 4 tbsp Agave syrup
  • 1 tsp Vanilla extract
  • Cocoa powder for dusting
  • Cacao nibs


  • Mix all ingredients for the base well until a sticky mass is formed Press into the round baking pan with your fingers, do not forget the edges and place in the freezer immediately.
  • For the chocolate layer you need a strong mixer that mixes all the ingredients into a fine mass. You then distribute them on the floor and go back to the freezer.
  • For the weisse Schickt, you mix all the ingredients again in your mixer. This time, don't fill the layer until the chocolate layer is already hard.
  • Leave the cake in the freezer for 4 hours or overnight.
  • Dust with cocoa powder and decorate with cocoa nibs before serving.


Serving: 100gCalories: 217kcalCarbohydrates: 20.5gProtein: 7.3gFat: 11.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Caponata and Ravioli with Artichoke Cream, Polpette Di Tonno and Pesto Siciliano

Almond Gnocchi and Braised Aubergines À La Ida