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By Nourishing Amy

Double Chocolate Raspberry Tiramisu Jars

timerPrep Time: 20 minutes

groupsServes: 4-5 People

These individual pots are the most delicious, indulgent and fruity dessert inspired by the much-loved tiramisu. With layers of double dark chocolate sponge cake, homemade raspberry compote, thick coconut yoghurt cream and topped with more raspberries and Dark Raspberry Chocolate, they are the best dessert to make ahead. They are naturally egg-free, dairy-free and easily gluten-free.


For the Chocolate Cake

180ml plant-based milk + 1 tsp apple cider vinegar

75g coconut sugar

45g (3 tbsp) thick coconut yoghurt

30ml (2 tbsp) olive oil

125g self-raising flour, or GF self-raising flour

30g cocoa powder

25g ground almonds

½ tsp baking powder

¼ tsp bicarbonate of soda

Pinch of salt

50g Dark Raspberry Chocolate, chopped small

For the Raspberry Compote

400g fresh raspberries

60ml maple syrup

3 tbsp chia seeds

For the Layers

240-300g thick coconut yoghurt

40g Dark Raspberry Chocolate, chopped small

Fresh raspberries


Step 1

Preheat the oven to 160Fan/180ºC and line a 9-inch (24-cm) square tin with parchment paper. Stir together the milk and vinegar and leave for 5 minutes to curdle

Step 2

For the cake sponges: in a large mixing bowl, whisk the milk mix, sugar, yoghurt and olive oil until combined. Sift in the flour and cocoa powder and add the ground almonds, baking powder, bicarbonate of soda and a pinch of salt. Whisk until smooth and fold in the dark chocolate

Step 3

Step 4

Pour the batter into the tin, smooth over the top and bake for 18-19 minutes, until an inserted skewer comes out clean. Allow to cool for 10 minutes then carefully lift out to cool fully

Step 5

Step 6

Meanwhile make the compote: add the raspberries and syrup to a saucepan and allow to cool down for 10-15 minutes, until soft and jammy. Remove from the heat and stir in the chia seeds. Allow to cool fully, where it will continue to thicken

Step 7

To prepare the desserts: use a cutter the same size as your serving jars and cut out the cake rounds

Step 8

To layer up the desserts: place a round of cake in each jar and top with some raspberry compote, yoghurt and chopped chocolate. Repeat with more cake, compote and some yoghurt. Add on some fresh raspberries, chopped chocolate and enjoy

Step 9

Serve straight away or keep the desserts covered in the fridge for 2-3 days

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