Yes, you read that right, this tiramisu is so healthy you can eat it for breakfast…but the flavor is out of this world! Made from silken tofu, oats, cream cheese and a few other flavorings, this is the simplest, easiest tiramisu.
This tiramisu, believe it or not, is SUGAR-FREE, VEGAN, and OIL-FREE! It literally checks every single box…and if you’re thinking that it’s not gluten free, you can totally make it gf. Simply replace the oatmeal with gluten free oats.
Tips to make this amazing!
The number one thing that will make or break this, is to blend your “cheese” filling long enough. Because this recipe uses silken tofu, it can be easy to leave small clumps of the tofu in the filling. Be sure to blend the tofu, cream cheese, and powdered monk-fruit long enough so that everything is creamy and smooth. This should take about 2-3 minutes depending on your blender. Also, you can whisk this mixture by hand, however, I STRONGLY recommend using a Nutri-bullet, small food processor, or blender, as it makes the job so much easier.
My second tip to make this tiramisu super easy to to stick the finished tiramisu in the freezer for 10 minutes before you eat it. This will help the cheese filling set up a little more and add more structure to it overall.
PrintHealthy Tiramisu
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 1 person 1x
- Category: Breakfast, Dessert
- Cuisine: American, Italian
Description
This healthy tiramisu is made with oats and silken tofu and is super delicous but healthy enough to call breakfast! The flavor of the vanilla oatmeal, creamy cheese filling, and bitter coffee go so well together! It is definitely a winner.
Ingredients
Oatmeal layer:
- ½ cup (40g) Rolled Oats, ground
- 1 tsp (5g) Baking powder
- ¼ tsp Salt
- ½ tsp Vanilla extract
- ½ tsp Apple cider vinegar
- 2 tsp (10g) Cashew butter or nut butter of choice
- ¼ cup (60g) Plant milk
- 1 Tbsp (12g) Monkfruit sugar ((can sub with regular or coconut sugar))
Cheese Filling:
- ⅓ block (140g) Silken tofu
- 1 Tbsp (16g) Cream cheese
- 1 Tbsp (12g) Powdered monkfruit
Coffee:
- 1 Tbsp Hot water
- 1 tsp Dandy blend or Instant coffee powder ((can sub with strong coffee or espresso) )
Instructions
Oatmeal base:
- Preheat the oven to 350° F (180° C) and grease a 4" diameter ramekin. You can also use any mini bread pan you have as well.
- Simply add all of the ingredients (make sure the oats are ground) into a bowl and mix well. Make sure there are no lumps.
- Pour the batter into the prepared ramekin and bake for 25 minutes until set and golden brown on the top. Let the oatmeal cool in the pan for 10 minutes.
Cheese Filling:
- While the oatmeal is cooling make the filling.
- Add the silken tofu, cream cheese, vanilla, salt and powdered monk fruit into a blender and blend until smooth and creamy. Make sure there are NO lumps whatsoever. This should take around 2-3 minutes. Set this aside and make the coffee.
Coffee:
- To make the coffee liquid, simply add the dandy blend or instant coffee powder into a small bowl along with the hot water and gently stir until dissolved. It is now time to assemble!
Assemble:
- Gently remove the oatmeal from the ramekin. Slice the oatmeal bake in half cross-wise or horizontally, to get two equal halves of the oatmeal. Be gentle when you slice through the oatmeal as it is quite delicate.
Place one layer of the oatmeal back into the bottom of the ramekin Gently spoon some of the coffee liquid on top of the oatmeal layer. Next, spread half of the cheese filling on top of the oatmeal layer. Spread the filling out to the sides of the ramekin.
Repeat this process again with the second oatmeal layer. When you add the second layer of oatmeal, gently press it into the cheese filling on the bottom. This will help it stay put and keep it's structure. - Once you have topped the tiramisu with the cheese filling, sprinkle with a dusting of cocoa powder and pop it into the freezer for 10 minutes to set.
- Once 10 minutes are up, take the tiramisu out and enjoy!
- Be sure to tag me on instagram @munchingwithmariyah if you make this, I love to see your creations!
Manda says
Cream cheese is not vegan?
Ann says
It does look beautiful! ✨
Can I use oat flour instead of ground oats?
Yasmeen Mariyah Ali says
Hi Ann! Yes, however you’ll need to use a little extra oat flour. So about 1/2 + 2 tbsp of oat flour should work.
Ann says
And can I storage it in the fridge to enjoy later? Thank you ❤️
Yasmeen Mariyah Ali says
Absolutely, although I recommend letting it sit on the counter for 10 minutes so it’s not freezing cold.