Gluten & Caffeine Free, Vegan Tiramisu – why not?

The month of October I was inspired by VeganMoFo to create vegan recipes that were easy, healthy and delicious! If you’ve followed me, then you may have made thisthat and the other not even thinking that there was a vegan trend happening there. There was one more recipe that I made in October that didn’t get up on the blog before the end of the month but I have it here for you now. It’s gluten-free, vegan, caffeine free and tastes really, really good!!!

My husband and I used to go around to different restaurants in the city when we were dating and rate their tiramisu dishes. It is my most favourite dessert and I totally overloaded on it several years back. However, I decided to get back to it and I was excited (and afraid) to transform this dessert now that we have so many food restrictions. How was I going to make a recipe that was completely vegan based upon a recipe that is full of cheese and eggs???? AND by the way, we try our best to avoid soy, so the normal vegan substitutes of using soft tofu or soy cheese were not going to work. I will have to say though this does not taste exactly like the tiramisu I know and love, but it is a brilliant alternative to it. That’s right, brilliant. :)

OK – first thing to note is that I delved straight into making gluten-free lady fingers from scratch. If you want to save time on this one, you can buy a variety of gluten-free lady fingers at the organic super market. I had all these ingredients on had and knew that making these would save me money and would have less sugar in them then the store-bought. This recipe would be great for making a layering cake or cupcakes – it is moist and not full of processed flours or sugar.

Also, for the ‘cream’ filling, I used two types of nuts whipped into cream. The main one is a cashew cream that I let sit overnight (in the fridge) in my attempts to make it taste cheesy – which worked. The topping cream is a macadamia nut cream recipe I got from Cara over at Fork & Beans and it is very light and airy. If you have a hard time finding macadamia nuts (like I did – found them at Whole Foods eventually) then feel free to use the cashew cream for the entire tiramisu.

And last thing I switched up completely was to use an all natural, caffeine free coffee alternative called Dandy Blend which is a dandelion tea that tastes like coffee. There are many good things about eating bitter leaves as it can aid with detoxification of your liver and gallbladder and help with digestion. Often pure dandelion tea be very bitter tasting and not really appealing to the average person. This is a blend of dandelion, chicory and beet root that tastes like a cup-of-joe but does not have all the addictive side effects of coffee. If you are looking to cut down your coffee intake without loosing taste, this is a really good alternative. I used this to dip the lady fingers in, instead of espresso. In Canada, you can buy the Dandy Blend online with Upaya Naturals.

Feel free to switch up any part of this recipe for what works for you and what you have in your pantry. Nut cream or mascarpone, make your own GF lady fingers or buy GF lady fingers, Dandy Blend or espresso…what ever changes you make (or don’t), let me know how it turns out and how you would rate my new version of tiramisu! Happy guilt-free eating ;)


For the Macadamia Nut Whip Cream recipe, please visit Cara over at Fork and Beans here.

Cashew Cream Filling


  • 1 cup raw cashews, soaked overnight in water
  • 3/4 cup apple juice concentrate
  • 1/4 cup cold water
  • 2 tbsp coconut oil
  • 1/4 cup coconut sugar
  • 1 tsp pure vanilla


1. Soak raw cashews over night in water. Drain water and place soaked cashews in high power blender.

2. Add apple juice concentrate, cold water, coconut oil, coconut sugar & pure vanilla. Blend on high until smooth & creamy. Put in a container to sit overnight in fridge. Use when ready to assemble the tiramisu. Should be nice and thick for setting overnight.

Gluten-Free Lady Fingers


  • 1/4 cup coconut sugar
  • 1/3 cup coconut oil
  • 2 tbsp chia seeds soaked in 1/2 cup water to thicken
  • 1 1/2 cup almond milk
  • 1/2 tsp pure vanilla
  • 1 cup brown rice flour
  • 1/2 cup coconut flour
  • 2 tbsp tapioca starch
  • 1 tsp xanthan gum
  • 2 tsp baking soda
  • pinch of sea salt
  • 1/2 cup water (optional)


1. Pre-heat oven at 350°. Line a baking sheet with parchment paper. Lightly grease with olive oil.

2. Mix first 5 ingredients in a large bowl. Add remaining ingredients except water and fold with a spatula until mixed. If mixture seems dry or too thick, add the 1/2 cup of water. Once at a good consistency, spread mixture on baking sheet to make one long cake about 1″ thick.

4. Bake in oven for 25-30 mins. Set aside to cool before cutting into ‘finger’ sized pieces.

Caffeine Free Soak for Lady Fingers

Use 2 tsp of the Dandy Blend mixed with 8 oz. of hot water. Set aside to cool. When ready to dip ladyfingers for assembly of tiramisu, you can add 1 shot of Kahlua (optional) for a more grown up version of the dessert.


1. In small dessert dishes, take one lady finger and dip in the caffeine free soak (about 2 seconds on each side). Place at the bottom of the dish you have chosen.

2. Place a tablespoon of the cashew cream on top of the lady finger.

3. Repeat step 1 & 2 and then step 1 one more time. Top the dish with the macadamia nut whip cream. Garnish with unsweetened chocolate shavings.

4. Enjoy with a cup of Dandy Blend or coffee. Can be stored covered in the fridge for 1 week. Makes about 8 single serving dessert cups.



The power of pumpkin pie. The power of meditation.

You can now follow me on twitter @rollwithitsuz. Roll with me as I give inspirational tips, healthy recipes and of course, moments to laugh at. And feel free to like me on Facebook ‘Roll With It Suzanne’ and suggest to your friends to like me too! Let’s share the health!

This week I have created an amazing vegan and gluten-free pie that will do nothing to you but give you power to get you through your day. Seriously, I have needed the power of this pie this week. And while I have enjoyed it for my breakfast all week there has been another thing I have used to power me – meditation. It is so simple and yet can help you stay focused throughout the day or even calm you at night. There have been a few things happening these last few weeks and the stress has started to build up in my body, presenting itself as pain.

Maybe you know this pain? That pressure in your chest that is heavy. A weighted, collapsing of your heart as your breath sits high in your chest. I hate that feeling. So to deal with this, I put the sugary candy down and focused on my breath. Isn’t it amazing how easy it is to go back to old habits when stressed and yet extremely difficult to make new healthy habits??? I decided to meditate. Meditation can be as simple as focusing on your inhale and exhale for 5 minutes or more detailed where you go off into la-la land for a while…or an hour…or two. This week’s meditation for me was to focus on pain – the pain that the stress was causing – to exit my body. This is a technique that I used during my cancer treatments. I place my hand on the area that is in pain and visualize the pain leaving my body. Keeping a focus on my breath. There were times during my cancer treatments that I could literally feel my tumor breaking apart and leaving my body while I did this meditation. This past week, I laid in bed, placed my hand on my heart and breathed the pain away. Inhale. Exhale. Repeat. And then I fell asleep. It was wonderful.

So this week, while you fueling your body with the power of natural food, remember the power of your mind and meditation. Take a few moments in your day to release your pain. The power of your breath and mind might be exactly what your body was looking for! Then eat some of this power pumpkin pie.

Pumpkin Pie
  • 20 dates
  • 1 cup raw pecans
  • ½ cup raw walnuts
  • ¼ cup raw pumpkin seeds
  • ½ cu brown rice flour
  • 1 tbsp hemp hearts
  • 2 tbsp coconut oil
  • ¼ tsp sea salt
  • ½ tsp pure vanilla
  • ½ tsp xanthan gum
  • 2 cups pure pumpkin
  • 2 tbsp chia seeds, mixed in ½ cup water to thicken or 2 eggs
  • ¼ cup coconut sugar
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • ¼ tsp fresh ginger, minced
  • 1 cup almond milk, heated (or other milk alternative)
  1. For the crust: in a food processor, add dates until they make a paste. Place date paste in bowl and set aside.
  2. Place raw pecans, raw walnuts & raw pumpkin seeds in food processor & pulse until nuts & seeds are close to a flour consistency.
  3. Mix dates with nuts/seed blend, brown rice flour, hemp hearts, coconut oil, sea salt, pure vanilla and xanthan gum. Use your hands if you need to!
  4. Oil your pie plate with a bit of coconut oil. Press crust dough into pan.
  5. Heat oven to 350 degrees.
  6. For the filling: in a bowl, mix pure pumpkin, chia seeds, coconut sugar, cinnamon, sea salt, fresh ginger and almond milk together.
  7. Pour filling into pie crust. Bake in oven for 1h, 30mins.
  8. Set aside to cool. Then place in fridge overnight. Take out of fridge when ready to eat. This is particularly good as a breakfast. I'm just sayin' ;)

How do you deal with pain and stress? Ever tried to meditate? Share your story by leaving a comment below.