Layered Cashew Cream Pots


Layered Cashew Cream Pots

Before I changed from vegetarian to vegan, one of my favorite desserts was tiramisu. I’m always making things for my kids and my husband, but this vegan tiramisu-inspired dessert was just for me. It doesn’t have coffee, alcohol, cheese, or excess sugar, but it is delicious. My kids and husband loved it, too!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Allergens: Nuts
  • Servings: 4



  • 1/4 cup dates
  • 1/4 cup almonds

Cashew Layer

  • 1 cup cashews (soaked for ~2 hours)
  • 1/4 cup full-fat coconut milk
  • 1/4 cup maple syrup
  • Raspberries (for garnish)

Raspberry Sauce

  • 1 cup raspberries


  • Dark chocolate shavings
  • Cacao
  • Raspberries
  • Mint leaves


  1. For base, in a food processor, blend almonds and dates until they form a sticky mass. 

  2. Divide mixture evenly into 6 small dessert glasses, pressing into the bottom of glasses with fingers.

  3. For the cashew layer, wash soaked cashews under running water.

  4. In a food processor, process cashews, coconut milk, and maple syrup until smooth. 

  5. Put the mixture in glasses with crust, filling halfway, then freeze glasses for about 15 minutes.

  6. For raspberry sauce, blend 1 cup of raspberries until they form a creamy sauce, then set aside.

  7. Add a thin layer of raspberry sauce on top of the first cashew lawyer, then freeze again for another 15 minutes. 

  8. Add a second layer of cashew mixture, then freeze for an additional 15 minutes.  

  9. Top with dark chocolate shavings, cacao powder, mint leaves, and raspberries, and serve immediately.