Raw Tiramisu Protein Bars Recipe (with Nut-Free Option)
Indulge in the classic flavors of tiramisu with a healthy twist in these raw tiramisu protein bars. Perfectly balanced between rich, creamy layers and a satisfying crunch, these bars offer a delicious way to fuel your day while staying true to your plant-based lifestyle.
The recipe features a ladyfinger-inspired base made from rolled oats, dates, and a hint of coffee, topped with a luscious chocolate protein layer and finished with a smooth vanilla cream. Whether you choose the original version with cashews or opt for the nut-free alternative using silken tofu, each bite delivers the authentic taste of tiramisu with an extra boost of plant-based protein.
- Prep Time: 30
- Total Time: 6-7 hours
Ingredients
- 250g pecans (or replace with 300g additional rolled oats for a nut-free version)
- 250g rolled oats
- 10 tsp instant coffee
- 1/4 tsp vanilla powder
- 250g soft pitted Medjool dates
- 50g raisins
- Pinch of salt (optional)
- 2 tbsp carob powder (optional)
- Optional: 2-3 scoops of your favorite plant-based protein powder
For the Chocolate Protein Layer:
- 250g soaked cashews (or replace with 300g silken tofu for a nut-free version)
- 150g soft pitted Medjool dates
- 4 tbsp maple syrup
- 40g melted raw coconut oil
- The hard creamy part from the top of 2 x 400ml tins of full-fat coconut milk (reserve the water for later)
- 6 tbsp cacao powder
- 2 tbsp instant coffee
- Optional: 2-3 scoops of chocolate-flavored plant-based protein powder
For the Vanilla Protein Cream Layer:
- 340g soaked cashews (or replace with 400g silken tofu for a nut-free version)
- 1 tbsp vanilla powder
- 40g melted raw coconut oil
- 4 tbsp maple syrup
- 100ml coconut water from the coconut milk tins
- Optional: 2-3 scoops of vanilla-flavored plant-based protein powder
For Decoration:
- Cacao powder
Instructions
1. Prepare the Base Layer:
- In a food processor, combine all the ingredients for the base layer, including your optional plant-based protein powder if using. For the nut-free version, replace the pecans with extra rolled oats.
- Blend until the mixture is sticky and holds together when pressed.
- Line a baking dish or deep tray with parchment paper. Press two-thirds of the mixture into the tray, creating an even, flat layer.
- Set in the freezer for at least 2 hours to firm up.
2. Prepare the Chocolate Protein Layer:
- In a food processor, blend all the ingredients for the chocolate protein layer, including the optional chocolate protein powder. If using silken tofu instead of cashews, blend until the mixture is smooth and creamy.
- Spread this mixture evenly over the frozen base layer.
- Return to the freezer for another 30 minutes.
3. Prepare the Vanilla Protein Cream Layer:
- In a food processor, blend all the ingredients for the vanilla protein cream layer, including the optional vanilla protein powder. If using silken tofu instead of cashews, ensure the mixture is smooth and well-combined.
- Remove the tray from the freezer. With the remaining third of the base mixture, form small “ladyfinger” shapes by hand and place them on top of the chocolate layer.
- Pour the vanilla cream layer over the ladyfinger shapes, spreading it evenly.
4. Decorate and Set:
- Sprinkle a pinch of cacao powder, over the vanilla cream layer for decoration.
- Freeze the bars for at least 5-6 hours, or until fully set.
- To serve: Defrost slightly until the bars soften,
Nutrition
- Calories: 220-250
- Sugar: 14-18g
- Fat: 12-15g
- Carbohydrates: 25-30g
- Fiber: 4-6g
- Protein: 5-8g