Easy Biscoff Speculoos Tiramisu Recipe

I love this vegan Biscoff tiramisu for its ideal blend of creamy cashew goodness with robust coffee flavor, elevated by speculoos cookies and a hint of cookie butter. The combination makes each bite irresistibly decadent and refreshingly surprising. It feels like a delicious twist on tradition, perfect for my modern sweet cravings.

I recently tried making this Easy Biscoff Speculoos Tiramisu and it quickly became one of my favorite vegan desserts. I start by dipping 30 Biscoff cookies into a cup of strong brewed, cooled coffee, which gives them a rich flavor and a slight crunch.

Then, I blend soaked raw cashews with coconut cream, Biscoff cookie butter, maple syrup, vanilla extract, and a pinch of salt until it’s super smooth. I also add two pitted Medjool dates, which were soaked in warm water for a bit, to naturally enhance the sweetness and nutritional value.

For an extra kick you can stir in a couple of tablespoons of coffee liqueur if you like. Once everything is layered, I dust the top with cocoa powder.

This recipe not only brings a unique twist to a classic treat but also provides healthy fats and protein in every bite. Enjoy this easy vegan treat that’s perfect for everyday indulgence.

Why I Like this Recipe

I like this recipe because it’s super easy to put together and the layers of flavors melt in your mouth. I love how the creamy cashew mix combined with the unique taste of Biscoff cookie butter gives it that rich, dessert-y feel. I really dig that it turns a classic tiramisu into something vegan and different, and the coffee-dipped cookies add the perfect kick of flavor. Lastly, I enjoy that it’s fun to make and always turns out better the second time around, even when I mess up a bit here and there.

This isn’t just any dessert recipe. It’s a cool twist on a classic tiramisu made totally vegan. I first discovered it on Epic Vegan Recipes from Addicted to Dates and i must say it got me hooked right away. The combination of Biscoff cookies, coffee, and a luscious cashew cream makes it super unique. It’s not hard to make, and even if you miss a step or two, it still turns out awesome. Trust me, once you try it and let it chill for a few hours, you won’t be able to get enough.

Ingredients

• Biscoff cookies add a crunchy, sweet spice and offer mainly carbs with little fiber.
• Brewed coffee gives a bold flavor and antioxidants, though it’s low in nutrition.
• Medjool dates naturally sweeten the dish and supply fiber and vital minerals.
• Raw cashews bring creamy texture, healthy fats and some protein for a balanced bite.
• Coconut cream enriches the recipe with smoothness and good fats without too much sugar.
• Maple syrup acts as a natural sweetener, adding extra carbs and a hint of minerals.
• Vanilla extract lifts the flavors, providing subtle sweetness and a warm aroma.

Ingredient Quantities

• 30 Biscoff (speculoos) cookies
• 1 cup strong brewed coffee, cooled
• 2 Medjool dates, pitted (soaked at least 10 minutes in warm water)
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1/2 cup coconut cream
• 1/3 cup Biscoff cookie butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp coffee liqueur (optional)
• Cocoa powder for dusting

How to Make this

1. Brew 1 cup of strong coffee and let it cool completely while you prepare the rest of your ingredients. If you want, mix in 2 tablespoons of coffee liqueur into the coffee.

2. In a small bowl, soak your 2 pitted Medjool dates in a little warm water for at least 10 minutes.

3. Place 1 cup of raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours or even overnight if you can plan ahead.

4. Drain the soaked cashews and add them to a blender along with 1/2 cup of coconut cream, 1/3 cup of Biscoff cookie butter, 1/4 cup maple syrup, 1 teaspoon vanilla extract, a pinch of salt, and the soaked Medjool dates.

5. Blend everything until you get a smooth, creamy mixture. Sometimes you might need to stop and scrape down the sides of your blender a couple of times.

6. Spread a thin layer of this cashew cream in the bottom of your serving dish.

7. Quickly dip your 30 Biscoff cookies one at a time into the cooled coffee mixture (don’t soak them too long or they’ll get mushy) and place a row of them over the cream layer.

8. Spoon another layer of the cashew cream over the cookies and repeat the layers until you run out of cookies, finishing with a layer of the cream on top.

9. Lightly dust the top with cocoa powder.

10. Refrigerate the tiramisu for at least 3 hours, or overnight if you can wait, to let all the flavors meld together before serving. Enjoy!

Equipment Needed

1. A coffee maker or kettle to brew that cup of strong coffee
2. A small bowl for soaking the pitted Medjool dates in warm water
3. A medium bowl to soak the raw cashews
4. A strainer or colander to drain the soaked cashews
5. A blender to mix the cashew cream ingredients
6. Measuring cups and spoons for the coconut cream, cookie butter, maple syrup, vanilla extract and salt
7. A serving dish to layer the tiramisu
8. A spatula or spoon to spread the cashew cream
9. A refrigerator to chill the tiramisu for at least 3 hours
10. A small sieve or dusting tool for the cocoa powder on top

FAQ

Easy Biscoff Speculoos Tiramisu Recipe Substitutions and Variations

• Try using digestive biscuits or ginger snaps instead of the Biscoff cookies for a similar crunchy texture and flavor.
• If you dont have raw cashews, giving raw almonds or even macadamia nuts a go works well too.
• You can swap maple syrup with honey or agave syrup if you need a different sweetener option.
• No coffee liqueur? No worries, using Kahlua or even a splash of rum can give a nice twist.

Pro Tips

1. A little trick I learned the hard way is to keep an eye on how long you soak your cashews. The longer they sit, the smoother your cream gets so make sure you set a timer so you dont forget.

2. When you’re blending your cashew mix, stop and scrape the sides a couple times. This helps break up any clumps so your cream comes out nice and smooth every time.

3. Be super careful when you dip your cookies in the coffee – do it really fast so they dont get soggy. I used to leave them in too long and then they just fell apart in the dish.

4. If you wanna kick up the flavor, try adding a bit more coffee liqueur, but dont overdo it. A tiny extra splash is enough to give it that extra kick without messing up the balance.