Cheesecake/ Dessert/ Recipes

Cannabis-Infused Tiramisu [Live Food, Vegan, Paleo]

Well hello there, fellow stoner.

Today, we’re sharing a delightful recipe for a vegan Tiramisu that will probably blow your socks off. It is gluten-free, dairy-free, and guilt-free, as it is made without refined sugars, artificial sweeteners and gross animal products that tend to be fattening and mucus-forming.

The Mind Unleashed was so kind to share our recipe before we posted in on our blog, which means many more people learned about what we’re doing. (OMG, so exciting).

And really, it is exciting. Aaron and I have SO much planned… Let’s just say, this next year is going to be glorious!

Without further ado, here is the recipe for my infused vegan Tiramisu. Share this far and wide, folks. Someday, I’m going to create delicious plant-based recipes and write about ’em on sites like High Times and Herb. Just you wait…

And in the meantime, enjoy this recipe!

Cannabis-Infused Tiramisu [Vegan, Paleo, Live Food]

Preparation Time: 20 minutes + 6 hours (freezer)

Serving Size: 16 pieces


‘LadyFinger Layer’

  • 2 cup walnuts
  • 1 1/2 cup Medjool dates, pitted
  • 1/8 cup espresso coffee
  • 2 Tbsp coconut oil, liquefied
  • 1 Tbsp cannabis-coconut oil, liquefied
  • 2 tsp pure vanilla extract (alcohol-free)
  • pinch of sea salt

‘Chocolate Mousse Layer’

  • 3/4 cup walnuts, soaked 2 hours and drained
  • 3/4 cup raw cashews, soaked 2 hours and drained
  • 3/4 cup Medjool dates, pitted
  • 6 Tbsp maple syrup
  • 6 Tbsp unsweetened vanilla almond milk
  • 2 Tbsp coconut oil, liquified
  • 3 Tbsp cannabis-coconut oil, liquefied
  • 3 Tbsp raw cacao powder
  • 1/2 Tbsp unsulphured blackstrap molasses
  • 1 tsp pure vanilla extract (alcohol-free)
  • 2 Tbsp espresso coffee
  • 1/2 tsp sea salt

‘Cream Layer’

  • 1/2 cup raw cashews, soaked 2 hours and drained
  • 1/4 cup unsweetened vanilla almond milk
  • 2 Tbsp coconut oil, liquified
  • 2 Tbsp maple syrup
  • 1 tsp pure vanilla extract (alcohol-free)
  • dash of sea salt


  1. Use a food processor to grind the walnuts until they are fine. Then, add the remaining ingredients and process until a sticky dough forms. Scoop out the mixture into a 9” square pan and press down into an even crust. Place in the freezer while working on next step.
  2. Use a blender to combine all of the ingredients until smooth. A high-speed blender, such as a Vitamix or Blendtec is recommended. If the mousse is too thick in a standard blender, add a little bit of almond milk to thin. Once smooth, pour into the pan over the crust. Tap the pan lightly on the counter to even out the top, then place it in the freezer while working on the next step.
  3. After cleaning out the blender, use it again to combine all of the cream layer ingredients until smooth. Spoon this mixture over the previous layer in the cake pan — be 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. Before serving, allow the tiramisu to thaw for 10-15 minutes. Using a knife, cut 16 square pieces. Top with raw cacao powder. Enjoy!

If you try this recipe, please comment your thoughts below! We love hearing from you. xo

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