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These gluten-free and dairy-free tiramisu jars are a perfectly portioned healthy dessert. With the flavour of a classic Italian dessert, and the ease of using pantry staples, this easy dessert recipe is sure to be a hit with your family and friends!
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5 from 2 votes

Gluten-Free and Dairy-Free Tiramisu Jars

These gluten-free and dairy-free tiramisu jars are a perfectly portioned healthy dessert. With the flavour of a classic Italian dessert, and the ease of using pantry staples, this easy dessert recipe is sure to be a hit with your family and friends!
Prep Time30 mins
Chill Time2 d 12 hrs
Total Time2 d 12 hrs 30 mins
Course: Dessert
Cuisine: American, Italian
Servings: 4 jars

Ingredients

  • 1 can full fat coconut milk chilled overnight in the fridge
  • ¾ cup raw, unsalted cashews soaked in boiling water for 15 minutes
  • cup dairy-free milk
  • ¼ cup maple syrup
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • pinch of salt
  • ½ package gluten-free ladyfingers I used the Schar brand
  • 4 shots espresso or strong brewed coffee
  • cocoa powder to dust on top

Instructions

  • The night before you're going to make the tiramisu jars, place your can of coconut milk in the fridge.
  • 15 minutes before you're ready to begin, place the cashews in a bowl and cover with boiling water to soften them. Brew your espresso at the same time and place in the fridge to cool completely.
  • Drain the cashews and add to a high-powered blender with the dairy-free milk, maple syrup, lemon juice, vanilla, and salt. Blend for 2 minutes until smooth and creamy. Set aside.
  • In a large bowl, scoop out the thick white part of the coconut milk. It should be pretty solid when chilled. Discard the coconut water or save for another recipe. Using a hand mixer, whip the coconut milk for 3-5 minutes until air has incorporated and it is light and fluffy.
  • Pour the cashew mixture into the coconut milk bowl. Using a spatula, gently fold together until fully incorporated, being careful to not knock the air out of the whipped coconut milk.
  • Then it's time to layer! Gather your 4 small jars so you can make an assembly line. Begin by breaking the lady fingers into pieces that will fit in the jars. Dip the lady fingers into the espresso and place on the bottom of the jar. Spoon a layer of the creamy mixture on top to completely cover the lady fingers. Repeat by alternating soaked lady fingers and cream until the jar is filled, ending with a cream layer. Repeat for the other 3 jars.
  • Close or cover the tops of the jars and place in the fridge overnight. When ready to serve, sift cocoa powder over the tops, clean off any that fell around the jars, and enjoy! You've made a soft, creamy, and delicious healthy dessert.