This vegan tiramisu smoothie is tastes like dessert but is healthy enough to enjoy for breakfast.

Blending pouring chocolate smoothie into a glass jar.

This creamy blend features coffee, yogurt, chocolate, cauliflower, banana and protein for a high-protein creamy blend that tastes like tiramisu!

If you love classic tiramisu with chocolate, coffee and vanilla flavours, you’ll love this creamy protein shake!


  • Dietary Features: Vegan, gluten-free, no added sugar.
  • High in protein and low-calorie but easy to customize.
  • Tastes like dessert but healthy enough to enjoy anytime.
  • Thick, creamy and delicious!
  • Enjoy for breakfast, a snack or healthy dessert – see the cookie crumble topping idea below!

Ingredient Notes

Visual of ingredients for a chocolate tiramisu smoothie labelled with text overlay.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

  • Cauliflower: You can use fresh or frozen, raw or cooked cauliflower. I use raw frozen cauliflower for smoothies but if you’re sensitive to digesting raw veggies like cauliflower, I would recommend steaming it before freezing.
  • Protein Powder: Use your favourite vegan protein powder. I like vanilla but chocolate or mocha also works. Some of my favourite brands are Vega, NuZest, Outcast Mission, North Coast Naturals, Iron Vegan, PVL and Bob’s Red Mill.
  • Cacao Powder: Adds the chocolate element. Use raw cacao powder for a little extra nutrition otherwise any cocoa powder works. If you’re using chocolate protein powder, you can omit this ingredient.
  • Coffee: Any coffee or espresso plus some water works. You can use 1 cup of coffee or half coffee and half dairy-free milk of choice.
  • Yogurt: Any plain or vanilla yogurt works. I like Yosu, So Delicious or the greek yogurt from Daiya.
  • Frozen Banana: Key for a thick, creamy smoothie! To prep smoothie bananas, simply peel them, break into chunks and store in an airtight container or freezer-safe bag so you’re always ready to go.


Here are a few tips for blending your smoothie with success:

  • Add the liquid first then add the rest of the ingredients.
  • Start blending on low until it “catches”.
  • Slowly increase to high and blend briefly as you can until completely smooth and creamy.
  • Avoid over-blending to keep it as cold and creamy as possible.


Can I make this in advance?

Sure! You can store the smoothie for 1-2 days in the fridge. It won’t be quite as thick after storing but it will still be delicious!

Another option for prepping, is to add everything but the liquid to a freezer safe bag or container and freezing until you’re ready to make the smoothie. When you’re ready, dump the ingredients into a blender with the liquid and blend away!

Can I make this without protein powder?

You can but it’s better with protein since it sweetens and thickens the smoothie. If you want to try it without protein powder, try replacing it with 1/2 to 1 frozen banana.

Is there an alternative to cauliflower?

The cauliflower can be swapped for frozen zucchini or cooked and frozen white sweet potato (fresh is ok too but frozen makes it thicker and creamier).

Chocolate smoothie topped with granola in a glass.


Some additional ingredients that work well in this smoothie are:

  • 1-2 tbsp almond butter, peanut butter or tahini – extra creaminess and yumminess!
  • up to 1 cup frozen zucchini rounds (will need additional liquid)
  • 1-2 tbsp hemp seeds, chia seeds or ground flax – adds healthy fats and more calories if you need them, helps to thicken
  • up to 1/4 cup rolled oats – thickens, adds carbohydrates if you need them, adds flavour
  • up to 1 cup ice cubes – makes it like a frappe
  • for dessert, try topping it with a dollop of your favourite dairy-free whipped cream

To make a vanilla “cookie” sprinkle for your smoothie, finely chop or blend together the following until it resembles a crumbly dough:

  • 2 tbsp rolled oats
  • 2 tbsp walnuts, almonds, cashews or pecans
  • 1 large or 2-3 small dates
  • pinch of sea salt

Sprinkle the mixture over your smoothie for a treat! Be sure to use soft, moist dates for the best consistency. If your dates are very dry, soak them in hot water then drain well before use. If you mix it up and it’s too dry, add a few drops of water to moisten the mixture.

Chocolate smoothie topped with granola in a glass with a spoon.

More Smoothie Recipes

Here are some more yummy smoothies you’ll love:

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blender pouring a creamy chocolate smoothie into a glass.

Tiramisu Smoothie with Cookie Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1
  • Category: Smoothie
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan
Save Recipe


The quick cookie crumble is your vanilla wafers, the non-dairy yogurt fills in for cream cheese and of course, you can’t forget the coffee in anything inspired by tiramisu. Frozen banana, vegan vanilla protein powder and cauliflower adds volume and nutrition and it’s all blended up and topped off with a quick vanilla cookie crumble.


  • 1/2 cup chilled coffee or cold brew (125 mL)
  • additional 1/2 cup coffee or 1/2 cup dairy-free milk (125 mL)
  • 1 frozen banana (120 g)
  • 3/4 cup non-dairy yogurt (175 g), plain or vanilla
  • 3/4 cup (90 g) steamed then frozen cauliflower pieces 
  • 1 tbsp (8 g) cacao powder
  • 1 tsp pure vanilla extract
  • 1 serving (30 g) vegan vanilla protein powder


  1. Add the coffee (and milk if using) to a high-speed blender then add the rest of the ingredients.
  2. Start blending on low then slowly increase speed, blending briefly on high until smooth and creamy.
  3. Pour into a glass and enjoy.


Cookie Topping: 2 tbsp walnuts, pecans or almonds, 2 tbsp oats, 3 small dates, pinch of sea salt. Finely chop or pulse in a blender to combine. Sprinkle over your smoothie.

Cauliflower: If you digest cauliflower well, you can use raw cauliflower. I still like to freeze it to keep my smoothies cold and creamy but you can also use fresh. If you have frozen cauliflower rice on hand, that would also work. If you’re sensitive to digesting cruciferous vegetables, steam the cauliflower then let cool before freezing. I like to do this in batches so I always have some on hand for smoothies.