Paleo Tiramisu Recipe

Paleo Tiramisu Recipe

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. 

Bulletproof paleo tiramisu

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Yields 8 servings

TOOLS

Spatula

Mixing bowls

Springform pan

Parchment paper

INGREDIENTS

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

METHOD

Preheat oven to 325°

plate-with-tiramisu

Cake Layer

  1. Line a 9-inch springform pan with parchment paper. This type of pan allows you to easily remove the cake while keeping all the layers in place.
  2. Combine the baking powder, coconut flour, coconut oil, coconut milk, maple syrup, and three eggs in a small bowl. Stir to combine until you form a thick batter.
  3. Separately beat the two egg whites using a hand mixer until soft peaks form. Fold the egg whites into a batter using a spatula.
  4. Pour into the prepared springform pan and spread evenly. Bake 25-30 minutes, then let it cool for 15 minutes.

Espresso Mousse Layer:

  1. As the cake bakes, stir the gelatin/collagen peptides into a freshly brewed shot of espresso until they dissolve.
  2. Pour into a food processor and combine with maple syrup, cashews, and coconut cream. Pulse on high speed until the cashews are completely ground, and the mixture is thick. 
  3. Pour the cashew mixture onto the cooled cake layer. Chill in the fridge to set for about 30 minutes.

Coconut Cream Topping:

  1. As the tiramisu sets, use a hand mixer to beat the coconut cream on high speed until it's thick and fluffy.
  2. Top your cake with coconut whipped cream and dust with cacao powder to your liking. Refrigerate until ready to serve. Enjoy! 

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