Raw Tiramisu Cupcakes

My Mom was always willing to try making fun new desserts, and I always enjoyed the time we spent making them. When I was in high school, we decided to make tiramisu. You know, the traditional kind where you have to make a custard, and soak the ladyfingers in a coffee liquer syrup and layer it all with freshly whipped cream folded into the custard.  Not a cheater version. I had never had tiramisu before that, and it was a lot of work but so worth it.  
It was so good and creamy, heavenly tasting, even to a girl who did not like coffee at the time. I have always loved it since then and even made a few raw versions. I had a craving for it last week, and decided that I needed to make tiramisu cupcakes.  It may have had something to do with the fact that I was on pinterest drooling over a photo of some baked ones.  In any case.  I made my own.

And they were so good, I just had to share the recipe with you all.  Just imagine it: Moist vanilla coffee flavored cake filled with coffee cream and topped off with vanilla cream dusted with fragrant raw cacao powder.  Heaven in cupcake form.  Non-traditional yes, but so good.

Raw Tiramisu Cupcakes
Makes 12 

Cake:

2 1/2 cups raw sprouted buckwheat, raw sprouted oat, or raw sprouted quinoa flour  
2 cups ground raw flaxseed 
3 cups raw coconut flour (do NOT use store-bought!)

1/2 tsp sea salt

1 Tbsp pure vanilla extract
1 Tbsp coffee extract
2 cups young coconut meat*
1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
2/3 cup raw coconut nectar or your choice of liquid sweetener
2 cups coconut water (or as needed)

Frosting and Filling: 

3 cups young coconut meat*
1/4  cup plus 2 Tbsp coconut water
1/3 cup raw coconut nectar or raw agave nectar
1/4  tsp sea salt

seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1/2  raw coconut butter, warmed to liquid



1 tsp coffee extract

Raw Cacao Powder

For the cake batter, combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until combined and set aside. To a food processor, add the dates, vanilla, coffee extract, coconut, nectar, and water to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Spoon the batter into 12 standard sized foil muffin tins (mounded high because it will not rise) and place on a dehydrator sheet.  Dry for about 12-14 hours at 115F degrees (until dry on the outside but still moist). Cut a divet into the top of each cupcake (you can eat the scraps).
Meanwhile, to make the frosting and filling, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Remove 1/3 of the mixture, whisk in 1 tsp coffee extract, and spoon into the center of the cupcakes.  Place them in the fridge to set up.  The remaining cream will be the frosting.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream or frosting.  

Once the frosting is ready, place the frosting in a pastry bag, and pipe decoratively over the tops of the cupcakes (or you can spread it on if you like).  Dust with raw cacao powder. Store the cupcakes in the fridge. 

*If you do not have access to young coconut meat, for the batter, you can sub 2 cups finely shredded, dried coconut and 1 cup filtered water buzzed up in a high speed blender until creamy for it. Then for the frosting, 3 cups raw cashews soaked for 4 hours and drained well before using (if you do not mind the recipe not being nut free).  

 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

4 Comments
  1. March 31, 2014 at 10:15
    Reply

    I like the sound of yours more than the real thing which I find too sweet and sickly. :)

  2. Mary Ann Jordan
    August 15, 2015 at 16:57
    Reply

    Hi! I came across your blog and really LOVE it! I would like to make these cupcakes. Can you tell me what unprocessed flour I can use in place of the buckwheat, oat or quinoa flour? Don't think I know where to find those flours. Can they be homemade by processing something? Also the coconut flour, why not store bought? How do you make homemade coconut flour? Thanks so much for answers and for all the wonderful recipes!!!!!!!

    • August 15, 2015 at 23:22
      Reply

      Thank you :)! I make my own flours actually. If you want these to be truly raw, you have to sprout your own grains and grind them. If being raw is not a concern, Oat flour is actually really easy to make, you just take rolled oats and place them in a blender for about 30 seconds. That is what I would recommend. No storebought coconut flour because it dries out your cupcakes. I make my own by blending finely shredded coconut in a blender for about 30 seconds until fine (not too long though or you will get butter).

      • Mary Ann Jordan
        August 16, 2015 at 01:35
        Reply

        Thanks so much!!!!! I will try these answers!

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