We had originally called this Hot Chocolate Tiramisu, as it is a version of Tiramisu using hot chocolate in place of coffee. However, our friend Charlie (not our dog) saw a teaser we posted to Facebook and said, “are you making tiraMOSu?” We thought that was rather genius and have renamed this in his honor.

If you know someone who likes chocolate, make that person our Hot Chocolate TiraMOSu! This is a chocolate lovers dream: hot chocolate soaked cookies, layered with chocolate cream and topped with chocolate whipped cream. Some of you are probably saying, “Hot Chocolate Tiramisu? That is just wrong, Tiramisu is made with coffee!” Well, my name is Michael and I don’t like coffee. I said it. Despite this “flaw” Ethan married me anyway. Because of my dislike of coffee, I never had Tiramisu, until recently that is, when I made it using chocolate.

When I first embarked on the journey to create a vegan Tiramisu, the major obstacle I came across was finding vegan ladyfingers for the cake portion. So I figure out how to make them, which is actually quite easy. While they are baking, you can make the hot chocolate, the chocolate cream filling and the chocolate whipped cream. I told you this was a dish for the chocolate lover in your life.

Note: you will be making whipped coconut cream, so put the cans of coconut milk in the refrigerator the night before you want to make this so the milk and separate and harden. See our Coconut Whipped Cream recipe for more info. Also, chill at least 3 cans, just in case one doesn’t harden.

Prep Time: 15 minutes
Cook Time: 5 minutes
Chilling Time: 2 hours
Yield: 10 to 12 servings


28 ladyfinger cookies
2 1/2 cups hot chocolate, divided
2 8oz containers of vegan cream cheese, at room temperature
4 ounces vegan semi-sweet chocolate, melted
1/2 cup powdered sugar, divided
1 Tablespoon vanilla extract, divided
1 Tablespoon chocolate extract
2 cans full fat coconut milk, refrigerated for at least 8 hours
1 Tablespoon cocoa powder, plus more for dusting
Chocolate shavings, for garnish


1. Lay half the ladyfingers in a 9 x 13 inch baking dish in a single layer so that the bottom is covered. Use a spoon to coat the ladyfingers with 1/2 of the hot chocolate. Allow the hot chocolate to soak in.

2. While the ladyfingers are soaking, make the chocolate cream. In a large mixing bowl, whisk together the vegan cream cheese, melted chocolate, 1/4 cup powdered sugar, 1 1/2 teaspoons vanilla extract, and the chocolate extract until combined. Spread this mixture evenly over the soaked ladyfingers. Place remaining ladyfingers in a single layer over the chocolate cream mixture and soak with the remaining hot chocolate.

3. While the top layer is soaking up the hot chocolate, make the whipped coconut cream. Open the cans of chilled coconut milk upside down. Pour off the liquid portion and carefully scoop out the hardened coconut cream into the bowl of a stand mixer or a large mixing bowl. If there is a hard waxy portion at the bottom of the can, do not scoop that out, you don’t want that in the whipped cream.

4. Using the whisk attachment on an electric mixer, beat the cream on high until fluffy, about 5 minutes. Add the remaining 1/4 cup powdered sugar, cocoa powder and remaining 1 1/2 teaspoons of vanilla. Beat for one more minute to fully incorporate the sugar and cocoa. Spread the whipped coconut cream evenly over the soaked lady fingers.

5. Chill in the refrigerator for at least 1 hour and up to 2 hours. Dust with cocoa powder and garnish with chocolate shavings before serving.

Now this is how to end a meal!

Now this is how to end a meal!