Raspberry Tiramisu

A tiramisu made from wholesome ingredients, so you never have to choose between indulgence and nourishment.

Even the base of this dessert is made from plant protein powder and oats, and the jam is just two ingredients, using the freshest frozen raspberries I could find. They arrive naturally tart, deeply red, and sweet in the way only really good fruit can be, and that flavour carries the entire dessert.

Layered with a bright, thick raspberry jam and a generous topping of non-dairy yogurt, this comes together into something that tastes far more indulgent than its ingredient list suggests.

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This recipe is:

• Vegan & dairy free

• High protein

• Refined sugar free

• Made with wholesome, everyday ingredients

Why This Recipe Works

The base bakes up like a soft protein oat cake, using apple for natural moisture and sweetness alongside the protein powder and oat flour. The raspberry jam is where the magic really happens. Simmering frozen raspberries with a little sweetener for half an hour reduces them down into a thick, glossy jam with no pectin or added thickeners needed, just fruit and time.

• Apple keeps the protein base moist without any added oil

• Simmering the raspberries slowly creates a naturally thick jam

• Non-dairy yogurt adds a creamy, tangy layer on top

• Freeze-dried raspberry powder gives the finished dessert a beautiful pop of colour

• Best made ahead, since it needs time to set in the fridge

How to Make Raspberry Tiramisu (Overview)

This comes together in 3 simple steps:

1. Bake the Protein Base

Blend the protein powder, oat flour, apple, milk, vanilla, flax eggs, and sweetener, then bake until a toothpick comes out clean.

2. Make the Raspberry Jam

Simmer the raspberries with sweetener until thick and jam-like.

3. Layer and Chill

Layer the jam and yogurt over the cooled base, dust with raspberry powder, and refrigerate until set.

Tips for Best Results

• Let both the base and the jam cool before layering, so the yogurt does not melt into the jam

• Stir the jam occasionally while it simmers to prevent it from catching at the bottom

• A full 2 hours in the fridge gives the cleanest slices

• Dust with cocoa powder instead of raspberry powder for a different finish

Raspberry Tiramisu

Prep Time: 20 minutes Cook Time: 30–45 minutes Chill Time: 2 hours Total Time: about 3 hours Servings: 8

Ingredients

Protein Base

1½ cups vanilla-flavoured plant protein powder

1½ cups oat flour or oats

1 apple, peeled and chopped

1 cup non-dairy milk

2 tsp vanilla extract

2 flax eggs (2 tbsp flaxseed powder + 6 tbsp water)

1/3 cup monkfruit powder or any granulated sweetener

Raspberry Jam

3 packets frozen raspberries

1/2 cup monkfruit or any granulated sweetener

To Finish

Non-dairy yogurt, generous amount

Freeze-dried raspberry powder or cocoa powder, for dusting

Instructions

1. Preheat oven to 175°C and line a 9×13 baking pan.

2. Blend all the protein base ingredients together until smooth.

3. Pour into the prepared pan and bake for 30–45 minutes, until cooked through and a toothpick comes out clean.

4. Meanwhile, add the frozen raspberries and sweetener to a saucepan and cook for about 30 minutes, until thick and jam-like.

5. Let the base and jam cool slightly, then layer the raspberry jam over the baked base.

6. Top with a generous amount of non-dairy yogurt and dust with freeze-dried raspberry powder or cocoa powder.

7. Refrigerate for 2 hours before slicing and serving.

Notes

• Approximate macros per serving are 260–300 kcal, 22–26g protein, 32–38g carbs, 6–8g fibre, and 4–6g fat

• Stores well in the fridge for a few days, making it a great make-ahead dessert