paleo raw tiramisu

Paleo Raw Tiramisu Cake Recipe.

So we kinda used to love coffee. Then we hated it because we realised that it made us shakey and feel weird. Probably because we were drinking like 3-4 shots a day… which, if you’re a coffee drinker, you’ll know that 3-4 shots is kinda a lotta coffee.
 
So we gave coffee the flick and turned our focus to chai. We love chai. BUT we still love coffee. Not in our drinks but in our cakes. Especially THIS cake. It’s paleo tiramisu… tiramisu. And yes, thanks to Macklemore’s Downtown song, whenever we write or say the word tiramisu, tiramisu… we have to say it twice. Because, it’s fun and it makes us smile.
paleo raw tiramisu  
The part where he sings tiramisu, tiramisu is actually kind of rude and innappropriate for merrymaker speak… so we changed it to:
 
There’s layers to this cake player, tiramisu, tiramisu
 
Ah much better! If it were up to us we’d even go one step further and add a paleo tiramisu, tiramisu in there.
 

We should send a piece of this cake to Macklemore… he would probably like that. We really love his music. One day we even put ‘learn lyrics to downtown’ on our to-do list. True story! Other songs we’ve done that with: Taylor Swift’s Blank Space and Roxette’s It Must Have Been Love. 

paleo raw tiramisu
 
2 things we LOVE about this recipe (there’s probably a whole lot more), 1: it’s delicious. It’s crowd pleasing yum. Even Merrymaker Dad approves, which you know his tick of approval is a pretty big deal around here and 2: it looks hard with all those layers (to this cake player) but it’s actually really really ridiculously easy. 
 
Boom! What’s not to go cake crazy for?
 
What are you waiting for? Whack this paleo tiramisu, tiramisu on to your to make list and go to tiramisu, tiramisu heaven! Hooray! 
 
paleo raw tiramisu
 
One more time? Paleo tiramisu… tiramisu!
 
Always merrymaking,
 
Emma + Carla
 
ps. you’re gonna want that chocolate recipe to drizzle on your cake!
 
Get merry app
Paleo Raw Tiramisu
Serves 12
Save Recipe
Print
Prep Time
2 hr
Total Time
4 hr
Prep Time
2 hr
Total Time
4 hr
Stuff you need
    for the base
    1. 1 cup roasted almonds (or any other nut)
    2. 1 cup shredded coconut
    3. 1/4 cup coconut oil
    4. 2 tbs. raw cacao powder
    5. 1 tbs. rice malt syrup or honey
    6. 1/2 tbs. ground coffee beans
    7. 1 tsp. 100% vanilla extract
    8. pinch of salt
    for the vanilla layer
    1. 1 cup cashews (soaked for at least 2 hours, rinsed and drained)
    2. 1/2 cup coconut milk (canned)
    3. 1/3 cup coconut flour
    4. 1/4 cup coconut oil
    5. 1 tbs. rice malt syrup or honey
    6. 1 tsp. 100% vanilla extract
    for the chocolate layer
    1. 1 cup cashews (soaked for at least 2 hours, rinsed and drained)
    2. 1 cup coconut milk (canned)
    3. 1/4 cup coconut oil
    4. 1/4 cup raw cacao powder
    5. 1 tbs. rice malt syrup (or honey/maple)
    6. 1/2 tbs. ground coffee beans
    7. 1 tsp. 100% vanilla extract
    Now what
    1. Line the base of a 20 cm (8 inch) spring form cake tin with baking paper and grease the edges with a little coconut oil.
    2. Start with the base. In a food processor/blender, place all the ingredients except the rice malt syrup and whiz until combines (about 2-3 minutes).
    3. Add the rice malt syrup, blend on low speed until a smooth butter forms.
    4. Transfer into the prepared cake tin and spread the base, making sure it's even, covering the entire base.
    5. Place in to the freezer.
    6. Rinse the blender and get onto the vanilla layer.
    7. Drain and rinse the cashews and place them into the blender along with the coconut milk, coconut oil, coconut flour and vanilla. Whiz until thick and smooth.
    8. Add the rice malt syrup into the blender and blend on low speed until combined.
    9. Spread the mix on top of the base layer, smooth out the top and place back into the freezer.
    10. Now onto the chocolate/coffee layer.
    11. Drain and rinse the cashews and place them into the blender along with the coconut milk, coconut oil, cacao, coffee and vanilla. Whiz until smooth.
    12. Add the rice malt syrup into the blender and blend on low speed until combined.
    13. Pour chocolate layer on top of vanilla layer and place back into the freezer for 2 hours or until set.
    14. Cut in to slices with a hot knife and enjoy! Store leftovers in the fridge or freezer and thaw out when you’re ready to eat up delish paleo raw tiramisu!
    Merrymaker tip
    1. To make this cake extra special drizzle with chocolate! Find this super easy recipe in the link above! YUM.
    Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/

    Comments 30

    2. Post
      Author

    4. I’m trying to decide whether to make this (or better yet get my sister to haha) or the rainbow cake for my birthday next week. Tough decisions. Think the rainbow one will win this time purely for the fact that we are celebrating in the evening and I’m sensitive to coffee late in the day. In which case I’ll save this to make for a morning tea with the girls. Thanks for sharing. Xx

    5. This looks amazing any suggestion what to replace cashews with for nut free version – would soaked sunflower seeds work

    6. Post
      Author
    7. Post
      Author
    8. Post
      Author

    10. Love your pictures, so pretty! And like you gals, I heart the bajinkas outta coffee, but it gives me epic headaches, the decaf version would be equally as tasty right?

    11. Post
      Author
    12. Post
      Author

    13. I made this yesterday, and finally had a piece today. SOOO good! Thank you for the amazing recipe. I’ll definitely be making this again!

    14. Post
      Author

    15. This looks soooo good and not too hard! I’m not a big fan of shredded coconut, can I replace it with something else in the base or just leave it out?? Thanks! 🙂

    16. Post
      Author

    17. HI girls, I made this today and it smells divine. Reckon I could take it out with me to a picnic or will it melt? I’m obviously putting it in a cold proof bag with cool packs surrounding it.

    18. Post
      Author

      Hey Mel! So happy to hear this! YAY. We reckon if you leave it pretty frozen it should defrost nicely for when you’re ready for dessert. We’d leave it in the cake tin, cover with foil and pop it in the bag with ice packs. Half way through savoury picnic items check the cake, if it’s rock hard maybe let it sit out. Sounds like fun! We’d love to see a picnic photo! xx

    19. Hello, can you tell me if the ground coffee tastes gritty or do you grind it very fine. Thanks

    20. Post
      Author

      Hi Jane it can be a little gritty, you could brew coffee and add it instead. Just make sure it’s not too much liquid. Add like a super strong mini shot 😛

    21. This looks delicious. Could I swap the cashews for macadamias? Also Naturopath has advised hubby to give up stimulants so out with the coffee in with the chai … but do you think decaf would be ok for the coffee flavour less the stimulants? Otherwise I’ll have to experiment with chaimisu version sans coffee but with plenty of spice ?

    22. Post
      Author

      Oh yes decaf will be fine as it is mainly for the flavour YUM! Totally, macadamias would be the perfect replacement, it is always what we recommend! YAY fun and yum!

    23. Hi, for the chocolate layer it says to add rice malt syrup but this is not in the ingredients list. I added 1 tablespoon.

    24. Post
      Author

    25. Hi Girls – just wanting to substitute the ground coffee for a shot of coffee instead – would I do that for both the base and the filling?

    26. Post
      Author
    28. Post
      Author

    29. I made this and it was so easy and delicious! My whole family enjoyed it. Thanks again for another amazing paleo recipe. I love how little sweetener is in it.

    30. Post
      Author

    Leave a Reply

    Your email address will not be published.