Raw Strawberry Tiramisu

I tend to get into traditions, and one tradition is me and Eric eating dessert together every Sunday when he gets off work.  Enjoying dessert together is rather romantic, in fact last year for Valentine's day instead of going out (since we are not into the zoo scene, jacked up prices and set menus where you do not get to pick anything) we stayed in and ate dessert for dinner.  The first dessert we shared together on a Sunday, was actually a raw banana tiramisu about a year ago. I thought it was about time I made tiramisu for us to enjoy again!  But this time, it would be with fresh strawberries.

No coffee in sight here, but I am still calling it tiramisu.  I made vanilla almond lady fingers to layer in between the luscious strawberry and vanilla almond creams, and a smooth strawberry sauce to soak them in.  It was all delicious as I nibbled on the scraps and extra cream, so I knew this would be amazing once finished.  I topped it off with a dusting of raw cacao in the tiramisu tradition, and I could not wait to enjoy it!

It was heavenly.  Probably the best tiramisu I have eaten since I prefer strawberries in my desserts to coffee.  This would be perfect for Valentine's day...and I can't think of a more romantic way to spend it than eating dessert with the one you love!

Raw Strawberry Tiramisu
Makes 1 6 inch tiramisu


Ladyfingers batter:

  • 1 1/2 cups raw sprouted buckwheat flour, sprouted oat flour or sprouted quinoa flour
  • 2/3 cup ground flaxseed
  • 1 3/4 cups plus 2 Tbsp finely shredded dried coconut
  • 1/2 tsp sea salt
  • 2  tsp pure vanilla extract
  • 1 tsp almond extract
  • 3/4 cup young coconut meat*
  • 3/4 cup soft medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
  • 1/4 cup plus 2 Tbsp raw coconut nectar
  • 1 cup plus 2 Tbsp raw coconut milk



  • 4 cups young coconut meat**
  • 1 cup coconut water
  • 1/4 cup plus 2 Tbsp raw coconut nectar or agave nectar
  • 1/4  tsp sea salt
  • seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
  • 3/4 Tbsp raw coconut butter, warmed to liquid
  • 1 cup fresh organic strawberries



  • 1 cup organic strawberries
  • 1 Tbsp lemon juice
  • 1 tsp vanilla
  • a pinch sea salt
  • 1 1/2 cups sliced fresh organic strawberries
  • raw cacao powder for dusting



  1. Combine flour, flax seed, coconut flour, sea salt, in a large bowl and whisk together until and set aside.
  2. To a food processor, add the dates, vanilla, almond extract, coconut and coconut milk and nectar 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 (if your batter is too stiff, add a little more coconut milk until it is the consistency of soft dough.  Sometimes young coconuts vary in dryness so you may need a little more if that is the case).
  3. Place on a lined dehydrator sheet.  Spread out into a rectangle 1 inch thick, and score into ladyfingers (you should have 2 rows, and they should be about 1 inch  wide).  Dry for about 18-20 hours (until dry but still a little moist), then remove from the dehydrator, and cut them into ladyfingers.
  4. Meanwhile, to make the cream, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and and process a minute more.  Divide the mixture between 2 bowls, and pour one back into the food processor.  Add the berries and puree until smooth.  Pour back into the bowl, and set the bowls aside in the fridge.
  5. To make the sauce, combine all ingredients in the food processor and process until smooth, set aside.
  6. To assemble the tiramisu, place half the ladyfingers into a 6 inch tall spring form pan (of it is not tall, line the sides with parchment that extends about an inch over the pan).  Cut the ladyfingers so that they fit the bottom (no need to be perfect).  Drizzle half the strawberry sauce over it, then arrange half the sliced strawberries over that.  Pour the strawberry cream over that, and smooth out. Arrange the rest of the lady fingers over that (cutting to fit the pan), then drizzle over the rest of the sauce, and arrange the rest of the berries on top of that.  Pour the plain cream over that, and smooth the top.
  7. Place in the freezer for at least 4 hours until set.
  8. When ready to serve, un-mold, and dust the top with raw cacao powder.


*If you do not have access to young coconut meat, for in the batter, you can substitute 1 cup finely shredded dried coconut plus 1/2 cup coconut water or filtered water for it.
**If you do not have access to young coconut meat, for the frosting, you can substitute 2 cups raw cashews soaked for 4 hours and drained 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!

  1. February 3, 2014 at 17:07

    mmm perfect for valentine's day!

    • February 3, 2014 at 20:37

      Exactly :)!

  2. February 3, 2014 at 19:44

    Beautiful just like the person who made this. Such a great Flavor, and yes, very romantic and this cake brings great Memories to me and filled me with joy eating every bite. thank You

    • February 3, 2014 at 20:38

      Aww thanks! <3 you! I am glad you enjoyed it too...I enjoyed the person I ate it with as much as the dessert ;)!

  3. February 3, 2014 at 22:37

    Brilliant! I bought some organic strawberries this weekend and was wondering what I was going to make. I was excited to see this delicious looking recipe on your blog today. Thanks Amy!

    • February 4, 2014 at 05:04

      You are so welcome :)! I am happy you are thinking about trying it out!

  4. Anonymous
    February 4, 2014 at 14:13

    This is simply amazing!! thank you so so much!! I like this recipe very much :D<br /><br />Rachel.

    • February 5, 2014 at 03:14

      Thank you :)! I am glad you like it!

  5. Anonymous
    February 5, 2014 at 01:27

    He He ...love your measurements "1 cup plus 2 Tbsp" (have noticed it in a few of your recipes). I plan to make this on the weekend with some homegrown strawberries from the freezer... any tips on using them so they are not mushy?<br />Noticed you have "Drizzle half the raspberry sauce over" in this recipe, how yum would that be...<br />The Aussie Healthynut...

    • February 5, 2014 at 03:29

      Well, it has to be exact so it will set up properly ;). I hope you do try it! I actually used some frozen berries for the cream part and sauce, but unfortunately fresh ones should be used for the sliced ones because they will get mushy and it is not preventable. The raspberry was a typo lol...both red berries and I was typing it too fast ;).

  6. February 5, 2014 at 03:01

    OMG this is amazing! Do you think any other non grain flour would work? Like coconut or almond? I have hashimotos and grains and legumes aggravate it. But I want to make this so bad! Thank you!!!

    • February 5, 2014 at 03:30

      Thank you :)! You can use almond flour, but it might make the cake a bit heavier.

  7. February 7, 2014 at 17:22

    YUM! I have made a dozen or so of your recipes, and they always blow everyone away!! I'm definitely trying this for Valentines Day...any tips on a good way to incorporate chocolate into it? I was thinking of using one of your chocolate glazes and drizzling it between the layers...

    • February 7, 2014 at 22:25

      Awesome! I am glad you are enjoying them :)! I would just shave raw chocolate and sprinkle it over the strawberries in between the layers (like regular tiramisu instead of the cacao powder). Or, you could make the top layer chocolate mousse instead of just vanilla, just add 1/4 cup raw cacao powder to that part.

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