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Raw Tiramisu

This recipe looks like it has a bazillion ingredients but it doesn't it's just that they're separated into all of the different layers. The effort it takes to make this Raw Tiramisu is absolutely worth it.


Base Layer
1 ½ cups walnuts (Soaked 2hrs)
6 medjool dates, pitted
2 tablespoons coconut oil
1 teaspoon instant coffee
½ teaspoon vanilla extract
1 ½ tablespoons Lakanto Golden Monkfruit Sweetener

Middle Layer
1 ⅓ cups walnuts, (soaked 2 hrs)
1 cup raw cashews, (soaked 2 hrs)
2 dates, pitted
¼ cup maple syrup
¼ cup unsweetened almond milk
2 tablespoons coconut oil,
¼ cup cacao powder
1 teaspoon vanilla extract
1 tablespoon Instant Coffee
Pinch of salt

Top Layer
⅔ cup raw cashews, (soaked 2 hrs)
¼ cup unsweetened almond milk
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch of salt

Extra cacao powder and cacao nibs, for garnish


  1. Process all of the base layer ingredients in a food processor to form a fine sticky mixture. Scoop out into a 6″ springform pan and press down into an even crust, going up the edges a little all around. Place in the freezer to set.
  2. Meanwhile, blend all middle layer ingredients in a high-speed blender until smooth. Pour into the pan over the crust, tap the pan lightly on the counter and even out the top. Place the pan in the freezer to set.
  3. Meanwhile, clean out your blender and blend all top layer ingredients together into a smooth mixture. Spoon this mixture over the previous layer in the cake pan, being careful not to pour it in all at once so the layers don’t mix. Smooth out the top. Cover the pan and freeze for 6 hours or overnight.
  4. Prior to serving, dust the top with a bit of additional cacao powder, sprinkle with some cacao nibs and enjoy! Keep the cake frozen until serving.
  5. Keep Refrigerated