Rose Cacao Chai Raw Tiramisu

Rose Cacao Chai Raw Tiramisu Wild Bloom Botanicals


This rose cacao chai raw tiramisu is easy to make, sweet and nutty, infused with chai spices, naturally sweetened with maple syrup and dates, with the rose cacao elixir blend by Wild Bloom Botanicals. Enjoy with tea or as an afternoon snack.


Rose Cacao Chai Raw Tiramisu Recipe Wild Bloom Botanicals


Tiramisu literally means “pick me up”, a pudding-like Italian dessert typically consisting of sponge cake or ladyfingers dipped in a liqueur, layered with grated chocolate and a rich custard. It comes from the Treviso dialect, “Tireme su”, Italianised into Tiramisù in the latter half of the 20th century. Though its origins are disputed, apparently historical records state that Tiramisu originated in Treviso, a city in Veneto, near Venice, Italy, in 1800.

21 March is officially World Tiramisu Day, the first day of spring in which the dessert invigorates you for the new season… but truly, it should be enjoyed any day of the year.

This raw tiramisu is a healthier and more nutrient-dense version made with a chai spice infused activated nut base and a creamy coconut layer, naturally sweetened with dates and maple syrup.

It does not contain liqueur, so children can enjoy it too! It’s a perfect little snack that you can store in the fridge for whenever you need something quick and easy to eat.


Rose Cacao Elixir Recipe Raw Chai Tiramisu Wild Bloom Botanicals



The Wild Bloom Botanicals rose cacao elixir is full of 100% organic goodness, including adaptogens that will help your body adapt to all kinds of stressors. All Wild Bloom Botanicals offerings are made with organic, whole foods, plant-based, non-gmo, pure ingredients. Ethically and mostly locally sourced, all offerings contain no added fillers, preservatives, colours, flavours, or excipients.

The Wild Bloom Botanicals rose cacao elixir contains raw cacao, coconut milk powder, rose, maca, lucuma, and cinnamon. A happiness and energy tonic, libido and hormone support, and love tonic.

Raw cacao is packed with nutrients and can be considered a healing superfood. It has more nutrients than the processed version (cocoa). It is rich in iron, magnesium, calcium, antioxidants and much more. This superfood is known to open the heart, increase creativity, promote feelings of joy, promote feelings of love, and increase an overall sense of well-being.

The more commonly known Cocoa powder is a processed form that has been stripped of nutrients and often has been chemically sprayed. We recommend using Raw Cacao Powder for optimum health benefits.

Coconut milk powder is rich in healthy fat and fibre. This soothes digestion and is known to aid weight loss. It is a great replacement for someone with a dairy intolerance or if you just need more healthy fats in your diet. Coconut milk powder is also rich in electrolytes and antioxidants, making it a super healthy and great for the body. Coconut is also amazing for skin and hair health due to its moisture retention and antibacterial properties.

Rose is a highly nutritive plant with high amounts of vitamin C, making it an amazing beautifying plant that helps cool inflammation and even out the skin tone. Its beautifying properties help reduce the appearance of wrinkles and age spots, supporting inner and outer youthful exuberance. It pacifies vata and pitta dosha, enhances brain and heart health with a stress-free state of bliss, creates good coordination between the mind and Satwa, the light of the soul. Rose strengthens the stomach, intestine and liver organ systems as well as metabolism. When consumed in small but regular quantities, it enhances absorption of nutrients.

Perhaps one of its most sought out qualities, though, is for its ability to heal the emotional heart and helps us stay open, even after emotional trauma. Flowers bring us a deeper level of healing that work on more subtle aspects of our Being. Not only do they heal the physical body, but they extend into our energetic auras and resonate at a healing frequency that work on our emotional and spiritual body.

Rose teaches us to maintain an open, full, and strong heart – just like the soft, delicate, heart-shaped flowers – yet to maintain proper boundaries, like her sharp thorns. Ruled by Venus, Rose helps us to stay open-hearted in all of our relationships; including our relationship to ourselves, to others, and to nature.


Rose Cacao Chai Raw Tiramisu Wild Bloom Botanicals


Maca, or Peruvian ginseng, is a powerful root that acts as a natural anti-oxidant, boosting levels of glutathione and superoxide dismutase in the body. Improving your antioxidant status may be beneficial for preventing conditions like heart disease, cancer and diabetes by preventing oxidative stress and cell damage.

Lucuma has been used as a traditional remedy in South America for centuries. It’s a nutritious, natural sweetener rich in polyphenols and carotenoids, known for their anti-inflammatory, cancer-fighting, and heart health promoting properties. It’s packed with vitamin C and rich in xanthophylls that promote good vision and eye health. Lucuma may offer some protection against heart disease, likely due to its polyphenol content.

Cinnamon contains powerful medicinal properties, loaded with antioxidants, and helps balance blood sugar, dramatically reducing insulin resistance with a powerful anti-diabetic effect. Consumption of cinnamon can also protect the brain and can potentially be used in cancer treatment and prevention.


Rose Cacao Chai Raw Tiramisu Wild Bloom Botanicals


Recipe by Root To Sky Kitchen.

Rose Cacao Chai Raw Tiramisu Recipe



  • food processor
  • 8×8-10×10 baking tray
  • unbleached biodegradable parchment paper (I prefer the If You Care brand)




  • 1 1/4 cups raw activated organic Brazil nut or almond meal from raw nuts, soaked overnight (or 12-24 hours) and drained
  • 1 tsp organic Ceylon cinnamon
  • 1/2 tsp ground organic ginger
  • 1/4 tsp ground organic cardamom
  • 1/8 tsp ground organic nutmeg
  • 1/8 tsp ground organic clove
  • 1 tsp organic lemon zest
  • 1/4 cup organic medjool dates, pitted
  • 2 tbsp virgin cold pressed organic coconut oil
  • 1/2 tsp organic vanilla bean
  • 1/8 tsp organic sea salt


Rose cacao layer

  • 1 1/2 tbsp organic medjool dates, pitted
  • 1 1/2 tbsp Wild Bloom Botanicals rose cacao elixir blend
  • 2 tbsp organic maple syrup
  • 1/4 cup organic chai tea, brewed and cooled
  • 2 tbsp virgin cold pressed organic coconut oil
  • 1/4 cup organic coconut milk


Cashew chai mascarpone

  • 1 tbsp organic cacao butter, melted
  • 1/3 cup virgin cold pressed organic coconut oil
  • 2 1/2 cups raw activated organic cashews soaked overnight (or 12-24 hours) and drained
  • 1 cup organic chai tea, brewed and cooled
  • 1/2 cup freshly squeezed organic lemon juice + a little bit of zest
  • 2 tbsp organic maple syrup
  • 1 tbsp organic vanilla bean
  • 1/2 tsp sea salt
  • extra Wild Bloom Botanicals rose cacao elixir to dust top and Wild Bloom Botanicals blue lotus petals to garnish (optional)



  • Soak the almonds and cashews separately overnight. Line a baking tray with parchment paper.
  • Make the base. In a food processor, blend the almonds into a fine even crumble first. Add the Ceylon cinnamon, ginger, cardamom, nutmeg, clove, lemon zest, dates, coconut oil, vanilla, and salt. Pulse to combine, then scrape the mixture out onto the bottom of the baking tray. With your hands, press the mixture down so it creates an even layer of crust at the bottom of the tray. Set aside.
  • Make the rose cacao layer. Add the dates, Wild Bloom Botanicals rose cacao elixir, maple syrup, cold chai tea, coconut oil, and coconut milk to the food processor. Blend to reduce into a fine paste, stopping to scrape down the sides if necessary. Scrape out the paste on top of the base in the baking tray to create the second layer, and with a spatula, spread it evenly over the crust. Transfer the baking tray to the freezer to solidify while you make the final layer.
  • Meanwhile, make the cashew chai mascarpone. In a small saucepan, gently melt the cacao butter and coconut oil, stirring to combine. Remove and let cool to room temperature. In the food processor, blend the cashews, cooled chai tea, lemon juice, maple syrup, and sea salt into a smooth, creamy texture. Pour in the cacao butter and coconut oil mixture, and blend for a few more minutes until the entire mixture is smooth and consistent.
  • Remove the baking tray from the freezer and scrape out the cashew mascarpone on top of the rose cacao layer, spreading the mixture until the surface is even. Return the cake to the freezer for about 2 hours or until frosting has set.
  • Before serving, sprinkle the surface with extra Wild Bloom Botanicals rose cacao blend and some Wild Bloom Botanicals blue lotus petals.



  • Store the tiramisu in the refrigerator up to 10 days, or in the freezer for up to 4 months. The tiramisu melts after a while at room temperature. Best served chilled for optimal texture.
  • The pith and peel of citrus fruits contain the majority of nutrients and phytochemicals, so the lemon zest is a great addition to this recipe.
  • Pure vanilla may be scarce due to worldwide shortages, and I recently heard they were making the fake vanilla out of plastic bottles. Yuck! Ground cardamom makes a great alternative to vanilla. Forge your own path, don’t be afraid to swap around ingredients to your preference.

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