This classic Italian “pick-me-up” was created by Feasting On Fruit food blogger, Natalie. Although convential is not Natalie’s style, she still used all of the traditional flavors for this delightful and  caffeine-free version of tiramisu. This delicious desert is the perfect  treat to keep your energy stable and steady without interfering with  your Zzz’s. Plus, it’s vegan!



  • 1 cup less 2 tbsps oat flour
  • 2½ tbsps non-GMO corn starch (organic preferably!)
  • ¼ cup organic cane sugar or coconut sugar
  • ½ cup non-dairy milk
  • 2 tbsps almond milk yogurt (or any non-dairy yogurt)
  • 1 tsp vanilla extract
  • 2 tsps baking powder


  • 8 pitted medjool dates
  • 2 cups non-dairy milk (preferrably vanilla flavored)
  • 2 tsp vanilla extract
  • 3 tbsps non-GMO corn starch (organic preferably!)
  • 1 tbsp lemon juice


  • ½ cup brewed Teeccino (brew strong using 1 rounded tablespoon per 1 cup water)
  • 1 tbsp of  cacao powder



  1. Preheat the oven to 350F.
  2. Sift the oat flour, baking powder, and cornstarch into a mixing bowl.
  3. Add the rest of the ingredients and whisk till smooth.
  4. Pour a shallow layer of cake into the bottom of a 8×8″ square pan lined with parchment paper.
  5. Bake for 10-11 minutes until the center bounces back when touched.
  6. Set aside to cool.


  1. Blend all the ingredients in a blender or food processor on high till smooth.
  2. Pour into a large heat-safe bowl.
  3. Microwave on high for 1 minute. Whisk. Then microwave for another 1 minute on high until thickened.
  4. Let it cool with a piece of plastic wrap on top.


  1. Once everything is cool, cut the cake into cubes.
  2. Briefly dip each cube into the Teeccino and layer them in the bottom of the glass.
  3. Top with the pudding, a dusting of cacao powder, and chocolate shavings if you want to be fancy.
  4. Devour!


Photos and recipe credit:

Product Used

Dandelion Dark Roast Herbal Coffee

10 Oz Bag

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French Roast Chicory Herbal Coffee

11 oz

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Mocha Chicory Herbal Coffee

11 oz

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