Vegan Tiramisu Cheesecake

Gluten-free, refined sugar-free, vegan. A crunchy crust with a hint of espresso is tiered under a creamy, luscious cashew cream, layered with homemade coconut flour lady fingers dunked in an exquisite mixture of coffee, rum, and kahlua. Do not be intimidated by the ingredient list! Many of the ingredients are repeated throughout the recipe. This tiramisu cake will impress even your toughest Italian guests!

CRUST
1 cup almond meal
2 tbsp coconut flour
2 tbsp coconut oil, melted
3-4 tbsp brewed espresso

LADY FINGERS
¾ cup coconut flour
5 tbsp coconut oil
3 tbsp maple syrup
2 tsp blackstrap molasses
3 tbsp sucanat
2 tbsp brewed espresso

CREAM LAYER
2¾ cups cashews, soaked overnight and patted dry
¼ cup maple syrup
½ cup coconut cream (scooped out from one chilled can of coconut milk; must be chilled before opening)
½ cup coconut oil
¼ tsp hazelnut extract
1 tsp vanilla extract
¼ tsp rum extract
3 tbsp sucanat

COFFEE SYRUP
½ cup brewed espresso
2 tbsp rum
1 tbsp kahlua

GARNISH
2 tbsp cocoa
1 tsp espresso powder

View the full recipe at Radiant Rachels →