If your freezer dessert collection needs expanding, these pair well alongside Chocolate Truffle Fat Bombs and Chai Latte Fat Bombs for a range of flavors always on hand.
If you love the coffee-cocoa layers of traditional tiramisu but want something you can make ahead and pull straight from the freezer, Tiramisu No-Bake Bites are exactly the dessert for that moment. Each one starts with a toasted coconut flour crust — the flour goes into a dry pan over medium heat for about 5 minutes until golden and fragrant, which transforms it from raw and flat-tasting into something nutty and full-flavored. That crust gets mixed with espresso powder, monk fruit sweetener, cinnamon, hot water, and melted butter, then pressed into a silicone mold and chilled in the freezer while you build the filling. The whole hands-on portion takes about 30 minutes, and the freezer handles the remaining 2 hours.
The filling brings the tiramisu flavors together: softened cream cheese, butter, SunButter, monk fruit sweetener, a tablespoon of pinot noir, and vanilla extract all go into a mixing bowl and get beaten until smooth, then chill in the refrigerator for 15 minutes before layering over the frozen crust. A dusting of cocoa powder goes on top before the final freeze, and when they’re solid — about 2 hours in — each bite pops cleanly out of the silicone mold with distinct layers and a cocoa-dusted top that gives each one its tiramisu identity. The batch makes 24 bites, and they store right in the freezer, ready whenever you want one.
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Reader Love
I made these with one substitute, I used peanut butter and they were delicious. can’t wait to try another one of your fat bombs, thank you
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💛 Why you’ll love this recipe
- The coconut flour crust is toasted first — Toasting coconut flour in a dry pan for about 5 minutes over medium heat changes it completely. It goes from pale and slightly starchy-tasting to golden and nutty, and that flavor carries through in every bite. Stir it frequently so it doesn’t burn, and pull it off the heat as soon as it looks golden.
- Espresso powder goes straight into the crust — The espresso powder is part of the crust mixture, not the filling, so you get a clear coffee hit from the base layer. Paired with the toasted coconut flour and cinnamon, it builds the coffee note that ties the whole tiramisu flavor together.
- SunButter keeps these nut-free — SunButter is made from sunflower seeds and is free from the top 8 allergens, making these bites completely nut-free. If you don’t have a nut allergy, peanut butter or almond butter swap in without adjusting anything else in the recipe.
- Pinot noir rounds out the filling — Just 1 tablespoon of wine goes into the cream cheese mixture. It’s a small amount, but it adds a subtle depth to the filling without overpowering it. You can omit it or use dark rum — Sara confirmed both options work.
- The silicone mold does the shaping — A silicone mold means pressing in the crust and spooning in the filling is straightforward, and after freezing, each bite pops out cleanly with defined layers. No cutting required.
- 24 bites per batch, make-ahead friendly — Once frozen solid (about 2 hours), these store right in the freezer. Make them on a weekend and you have a ready dessert stocked all week.
⏲ How to make this recipe
To a small pan over medium heat, toast coconut flour until golden and fragrant, about 5 minutes, stirring frequently.
In a small mixing bowl, whisk together toasted coconut flour, 1 tbsp monk fruit sweetener, and cinnamon.
Add hot water, melted butter, and espresso.
Mix with a fork until well-incorporated.
Spoon mixture into cavities of silicone mold and, using your fingers, press into an even layer. Transfer silicone mold to the freezer to chill.
Meanwhile, to a mixing bowl, add cream cheese, butter, SunButter, remaining 3 tbsp monk fruit sweetener, pinot noir, and vanilla extract.
Using an electric mixer, mix ingredients together until thoroughly combined. Cover bowl with lid or plastic wrap and transfer to the refrigerator to chill for 15 minutes.
After cream cheese mixture has chilled, remove silicone mold from freezer and spoon cream cheese mixture into molds of silicone mold, atop crust mixture, using the back of a spoon to flatten into an even layer.
Sprinkle cocoa powder on top. Return silicone mold to freezer until fat bombs are solidified.
In about 2 hours, the Tiramisu Fat Bombs can be easily popped out of the silicone mold cavities.
- Keto and Low-Carb: With only 0.8 grams of net carbs per serving, these tiramisu fat bombs are great for those on a keto or low carb diet.
- Nut-Free: Free of nuts and nut products, tiramisu fat bombs are great for those with nut allergies or intolerances.
- Egg-Free: These low-carb desserts are made without any eggs.
- Gluten-Free and Grain-Free: These keto bites are free from both gluten- and grain-containing ingredients.
- Primal: These fat bombs follow primal diet guidelines.
- Vegetarian: These tiramisu fat bombs comply with a vegetarian diet lifestyle.
- Refined Sugar-Free: Thanks to monk fruit sweetener, these tiramisu fat bombs are refined sugar free.
👉 Easy ingredient swaps
- SunButter: SunButter is made from sunflower seeds and is free from the top 8 allergens — it’s the nut-free choice in this recipe. If you don’t have a nut allergy, peanut butter works just as well (reader Kelly tried it and said it was great), and almond butter is also an option.
- Pinot noir: If you want to skip the alcohol, Sara confirmed in the comments that you can omit the pinot noir entirely and the recipe still works. You can also swap it for dark rum if you’d prefer a different flavor note in place of the wine.
- Monk fruit sweetener: This recipe uses classic monk fruit sweetener throughout. It measures 1:1 like granulated sugar, so if you use a different sweetener, keep the same amounts called for in the recipe.
- Coconut flour: Coconut flour cannot be swapped 1:1 for almond flour — they absorb liquid at very different rates and the recipe was built specifically around coconut flour. If you use a different flour, the measurement will need to change, so research the conversion before substituting.
✨ Variations
- To increase the coffee flavor in the base, increase the espresso powder in the crust mixture slightly before pressing it into the mold.
- For an alcohol-free version, simply leave out the pinot noir — Sara confirmed in the comments that the recipe works without it. Dark rum is also an option if you’d like a different flavor note in place of the wine.
- Reader Kelly made these with peanut butter in place of SunButter and gave them 5 stars — a good option for those without a nut allergy who prefer the flavor of peanut butter.
〰️ How to serve
- Serve these straight from the freezer — they’re meant to be eaten cold and hold their shape best that way. If you prefer them slightly softer, let them sit at room temperature for a minute or two before serving.
- Pair them with a cup of espresso or strong coffee to echo the coffee notes in the crust.
- These are a strong make-ahead option for a gathering — the 24-bite yield means there’s enough for a full table, and the cocoa-dusted tops look finished without any extra work. For more make-ahead frozen bites, try the Chocolate Truffle Fat Bombs.
- For a dessert spread with variety, serve these alongside the Dark Chocolate Peppermint Patty Fat Bombs — both are frozen, cocoa-forward bites that keep well in the freezer.
💬 FAQs
Can I skip the pinot noir?
Yes — Sara confirmed in the comments that you can omit the pinot noir entirely and the recipe still works. You can also substitute dark rum if you want a different but similar depth of flavor. When a reader asked about swapping the wine for brewed coffee, Sara’s recommendation was to simply leave the liquid out rather than replace it with something else.
Why do you toast the coconut flour first?
Toasting coconut flour in a dry pan over medium heat for about 5 minutes, stirring frequently, turns it golden and fragrant. Raw coconut flour has a flat, slightly chalky flavor that doesn’t do much for the crust. Toasting deepens it and adds the nutty character that makes the base layer actually interesting. Keep stirring so it toasts evenly, and pull it off the heat as soon as it’s golden so it doesn’t burn.
Can I use almond flour instead of coconut flour?
Coconut flour and almond flour absorb liquid at very different rates, so they can’t be swapped at a 1:1 ratio. The crust in this recipe was built specifically around coconut flour. If you want to use a different flour, the measurements will need to change — look up the conversion for the flour you’re using before substituting so you don’t end up with a crust that’s too wet or too dry.
How long do the bites need to freeze, and how do I store them?
After assembling, the bites need about 2 hours in the freezer to become fully solid. They’re ready when they pop out of the silicone mold cleanly without any resistance. Store them in the freezer in an airtight container, or keep them right in the silicone mold with a cover on top until you’re ready to serve.
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Tiramisu No-Bake Bites
Ingredients
- ¼ cup + 2 tbsp, 54g coconut flour
- ¼ cup 48g classic monk fruit sweetener, divided
- 1/16 teaspoon cinnamon
- ½ cup hot water
- ¼ cup 56g melted butter
- 2 teaspoons 4g espresso powder
- 4 ounces cream cheese, softened
- ¼ cup 56g butter, softened
- ¼ cup 64g No-Sugar-Added SunButter, room temperature
- 1 tablespoon pinot noir, for flavor and can be omitted
- 1 teaspoon pure vanilla extract
- ¾ teaspoon 3.75g cocoa powder
Equipment
Instructions
- In a small pan over medium heat, toast coconut flour until golden and fragrant, about 5 minutes, stirring frequently.
- In a small mixing bowl, whisk together toasted coconut flour, 1 tbsp monk fruit sweetener, and cinnamon. Add hot water, melted butter, and espresso and mix with a fork until well-incorporated. Spoon mixture into silicone mold cavities and, using your fingers, press into an even layer. Transfer silicone mold to freezer to chill.
- Meanwhile, to a mixing bowl, add cream cheese, butter, SunButter, remaining 3 tbsp monk fruit sweetener, pinot noir, and vanilla extract. Using an electric mixer, mix ingredients together until thoroughly combined. Cover bowl with lid or plastic wrap and transfer to refrigerator to chill for 15 minutes.
- After cream cheese mixture has chilled, remove silicone mold from freezer and spoon cream cheese mixture into molds of silicone mold, atop crust mixture, using the back of a spoon to flatten into an even layer. Sprinkle cocoa powder on top. Return silicone mold to freezer until fat bombs are solid and can be easily popped out of silicone mold, about 2 hours.
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