Incr-edible Rasa-misu 🍰

Incr-edible Rasa-misu 🍰

It's time for some Rasa Tiramisu ya'll! 


Our love for the Rasa Fam is on a new level right now. We wanted to showcase this recipe from our friend Paige. When she could no longer keep coffee a part of her routine, she turned to Rasa to fill that Tiramisu-shaped hole in her heart. Without further adieu... 

“I whipped this one up between feeding the new baby, so I can promise that it’s pretty easy! Which TBH baby or no baby, it’s a win in my book. Instead of using coffee however, I switched for Rasa and cacao. Enjoy!"
- Paige, mama & Rasa enthusiast

Adaptogenic Paleo Tiramisu Ingredients

Sponge Layer:
2.5 c almond meal (sub: 50/50 tigernut + coconut flour for NF)
1 c arrowroot
1/3 c coconut oil
4 room temp eggs (sub: flax)
1/3 c maple
1 tsp baking powder
2 tsp vanilla

Rasa “coffee” layer:
4 tbsp Rasa OG or Dirty Rasa (or any Rasa you like!) — or coffee… You do you.
1/3 c boiling water
3-4 tbsp raw cacao powder (optional flavor/adaptogen/superfood punch)

Cream layer:
1 can of coconut cream
1/4 cup maple
2 tsp vanilla


  1. Pre-heat oven to 350F
  2. Mix all dry ingredients in a large mixing bowl.
  3. Mix all wet ingredients in a small mixing bowl (beating the eggs together first)
  4. Combine.
  5. Grease a 9” baking pan (or whatever you’ve got!) with a little coconut oil.
  6. Pour the cake batter in and bake for around 30 minutes (it’s done when a toothpick comes out clean — or knife!).
  7. Cool down in the cake tin for 15-20 minutes before removing.
  8. Flip onto a plate (or serving dish of choice) and cut the sponge in half.
  9. Set aside the top layer (**you can use this for a double-layered tiramisu — aka, a more traditional version if that floats your boat!)
  10. Brew the rasa for 15-20 minutes (OR make it the night before for extra strength!), then add in the cacao powder and mix into a concentrate.
  11. Spoon the Rasa concentrate over the sponge (or use a pastry brush)
  12. Using a stand-up mixer, electric whisk or a hand whisk (for an arm workout!) whisk all the cream ingredients together.
  13. Pour cream on top of the rasa soaked cake.
  14. Dust with 1/3 cup cacao powder (or as much as you need/want/love)

**Add the second layer of sponge and repeat these steps (if you want a more traditional version).
Refrigerate for 20-30 minutes before serving.

Nom Nom.