Chocolate Tiramisu!!!

Ok so this as far from traditional in terms of a tiramisu as they get but chocolate desserts are just my fave and although I can tolerate small amounts of dairy here and there, I’d rather have an epic dessert with out it if at all possible.

These could easily serve two people, they are pretty mighty, I’ve pictured two servings in one dessert jar here; when writing up the recipe I suggested it makes four servings, so you can either make it a sharing dessert or use four smaller vessels!

I used Nature’s Charm Chocolate Fudge Sauce, can you tell their products have become staples in my dessert world. I was also just lucky enough for them to reach out and request some Christmas dessert recipes.

I used my crinkle top coconut condensed milk brownies which you can whip up in advance, you’ll just have to guard them to ensure they’re not all devoured before you get a chance to prepare the tiramisu! I do have a number of other brownie recipes on here, you can use whichever one takes your fancy!

Coconut cream, a chocolate cream, mixed with coconut yogurt to make it a little lighter and to cut through the sweetness, optional rum, this dessert has it all. I love a layer dessert, especially when they contain my favourite baked good…BROWNIES in case you hadn’t guessed already.

This post was created in partnership with Natures Charm.

Vegan Chocolate Brownie Tiramisu

Print Recipe
By Serves: 4 Prep Time: 20 minutes


  • 4 vegan chewy brownies; I used my coconut condensed milk brownies - link in post above!
  • 60ml cooled black coffee
  • 2 large squares of dark chocolate grated
  • 4 tbsp Nature’s Charm Coconut Chocolate Fudge Sauce
  • **Cream Cheese Layers**
  • 1 can Nature’s Charm Coconut Whipping Cream, refrigerated overnight
  • 250g plain unsweetened coconut yogurt
  • 2 tbsp Nature’s Charm Coconut Chocolate Fudge Sauce
  • 1 tbsp dark rum, optional
  • 1 tsp coffee extract



Roughly crumble the brownies and place in bowl. Cover with the coffee and leave to sit while you prepare the other layers.


Drain the water from the refrigerated can of coconut whipping cream.


In a large bowl whisk together the coconut whipping cream solids and the coconut yogurt.


Place half of the mixture into a separate bowl and whisk in the coconut chocolate fudge sauce, coffee extract and rum if using, to your own desired taste.


Layer up the soaked brownies, chocolate coffee cream, chocolate fudge sauce and plain cream “cheese” in serving glasses. Top the cream layer with a little more brownie, chocolate cream and top with chocolate sauce, brownie crumbs and grated chocolate. Can be prepared the night before serving.

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