Who doesn't love dessert? But the guilt of piling on the calories always lingers whenever we go for a serving. Not so with this recipe. It includes some unlikely ingredients that promote health while maintaining the deliciousness.
One of them is bulletproof coffee- a popular brain-boosting drink. It uses grass-fed butter and coconut oil to create a dairy-free, creamy coffee. The other star player is grass-fed collagen.
The first layer consists of a coconut flour cake batter. Beating the egg whites and gently folding them into the batter ensures the cake turns out airy and moist. Pasture-raised eggs add protein, which helps prevent signs of aging in the skin.
For the second layer, a cashew espresso mousse carries the rich coffee flavor and collagen. You can use either grass-fed gelatin or collagen peptide powder. Both options contain the benefits of collagen and the amino acids glutamine and glycine. These acids repair the digestive system and relieve arthritis pain.
Whipped coconut cream topping comes in as the final layer. Use the thick portion from a can of chilled, full-fat coconut milk and whip into a light, naturally sweet, and fluffy frosting.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yields 8 servings
Spatula
Mixing bowls
Springform pan
Parchment paper
For the Cake Layer:
1 tsp baking powder
1/2 cup coconut flour
1/4 cup coconut oil
3 eggs + 2 egg whites
1/2 cup full-fat coconut milk
1/4 cup pure maple syrup
For the Espresso Mousse Layer:
1½ ounces brewed espresso
2/3 cup coconut cream
3 cups cashews (soaked in water overnight then drained)
2 tbsp pure maple syrup
1 tbsp grass-fed gelatin or collagen peptides
For the Coconut Cream Topping:
2 cups coconut cream
Cacao powder for dusting
Preheat oven to 325°
Cake Layer
Espresso Mousse Layer:
Coconut Cream Topping:
Pro Tip: Since coconut cream usually solidifies in the refrigerator, thaw the tiramisu at room temperature for 15 minutes before serving.
With love,
The Sole Toscana Beauty Team