Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
THE PERFECT SWEET AFTER DINNER PALEO 'PICK ME UP!'
Did you know that tiramisu literally means ‘pick me up’? If you know anything about the original version of the famous Italian dessert mousse cake, then you’ll see that this reimagining is quite a departure, but it does still have that definitive espresso shot to get you ‘up and about’.
The original with layered ladyfingers (spongey biscuits) and mascarpone cream, doused in strong coffee and booze was all the rage in the 1980s (so I’m told). Its simple construction meant that you didn’t need to be a chef to make it at home! Over the last 30 years, tiramisu’s popularity and decadence has spawned hundreds of adaptations. This refined sugar free, dairy-free, gluten-free, nut-free and paleo version is another to add to the long list of adulterated tiramisus. But don’t let all those healthy credentials fool you! Coconut yogurt is the perfect dairy-free substitute for mascarpone and this is one deliciously decadent, pick-me-up dessert.
CHOCOLATE CAKE 1/3 cup (35g) coconut flour ½ cup (55g) cacao powder ¼ teaspoon salt ½ teaspoon bicarb soda 5 eggs 1/3 cup (40g) coconut sugar ¼ cup (70 grams) butter or coconut oil – melted
COCONUT CREAM ¾ cup strong brewed coffee (185ml) 3 cups homemade coconut yogurt 1 tablespoon of raw honey or maple syrup (more or less to taste) 1 teaspoon of vanilla Grated dark chocolate for decorating
METHOD
CHOCOLATE CAKE 1. Preheat oven to 160ºC / 320ºF 2. Line a loaf tin with baking paper or grease with coconut oil. 3. Combine all the chocolate cake ingredients in a bowl and mix well to form a smooth batter. 4. Pour the batter into the prepared tin and spread evenly. 5. Bake for about 15-20 minutes. The cake is best slightly muddy so don’t over-cook. 6. While the cake is cooking, brew the coffee and then set aside to cool. 7. Combine the coconut yogurt, vanilla and honey or maple syrup and set aside also. 8. When the cake is cooked, turn it out onto a wire rack to cool.
TIRAMISU CONSTRUCTION 9. Slice the cake into bite sized cubes. 10. Spoon a tablespoon of coconut yogurt mixture into the base of each serving bowl or parfait glass. 11. Divide the cubes of chocolate cake between the bowls – stacking higher in the centre 12. Drizzle brewed coffee over the cake. 13. Top with the remaining coconut yogurt mixture. 14. Sprinkle with grated dark chocolate. 15. The tiramisu may be served immediately but are best after a few hours in the fridge when the cake has absorbed the coffee and yogurt. 16. Cover the bowls and enjoy within 5 days.
If love to tiramisu, you must also try this tiramisu cake made with probiotic cultured cream.
If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife onInstagram.
THE PERFECT SWEET AFTER DINNER PALEO 'PICK ME UP!'
Did you know that tiramisu literally means ‘pick me up’? If you know anything about the original version of the famous Italian dessert mousse cake, then you’ll see that this reimagining is quite a departure, but it does still have that definitive espresso shot to get you ‘up and about’.
The original with layered ladyfingers (spongey biscuits) and mascarpone cream, doused in strong coffee and booze was all the rage in the 1980s (so I’m told). Its simple construction meant that you didn’t need to be a chef to make it at home! Over the last 30 years, tiramisu’s popularity and decadence has spawned hundreds of adaptations. This refined sugar free, dairy-free, gluten-free, nut-free and paleo version is another to add to the long list of adulterated tiramisus. But don’t let all those healthy credentials fool you! Coconut yogurt is the perfect dairy-free substitute for mascarpone and this is one deliciously decadent, pick-me-up dessert.
CHOCOLATE CAKE 1/3 cup (35g) coconut flour ½ cup (55g) cacao powder ¼ teaspoon salt ½ teaspoon bicarb soda 5 eggs 1/3 cup (40g) coconut sugar ¼ cup (70 grams) butter or coconut oil – melted
COCONUT CREAM ¾ cup strong brewed coffee (185ml) 3 cups homemade coconut yogurt 1 tablespoon of raw honey or maple syrup (more or less to taste) 1 teaspoon of vanilla Grated dark chocolate for decorating
METHOD
CHOCOLATE CAKE 1. Preheat oven to 160ºC / 320ºF 2. Line a loaf tin with baking paper or grease with coconut oil. 3. Combine all the chocolate cake ingredients in a bowl and mix well to form a smooth batter. 4. Pour the batter into the prepared tin and spread evenly. 5. Bake for about 15-20 minutes. The cake is best slightly muddy so don’t over-cook. 6. While the cake is cooking, brew the coffee and then set aside to cool. 7. Combine the coconut yogurt, vanilla and honey or maple syrup and set aside also. 8. When the cake is cooked, turn it out onto a wire rack to cool.
TIRAMISU CONSTRUCTION 9. Slice the cake into bite sized cubes. 10. Spoon a tablespoon of coconut yogurt mixture into the base of each serving bowl or parfait glass. 11. Divide the cubes of chocolate cake between the bowls – stacking higher in the centre 12. Drizzle brewed coffee over the cake. 13. Top with the remaining coconut yogurt mixture. 14. Sprinkle with grated dark chocolate. 15. The tiramisu may be served immediately but are best after a few hours in the fridge when the cake has absorbed the coffee and yogurt. 16. Cover the bowls and enjoy within 5 days.
If love to tiramisu, you must also try this tiramisu cake made with probiotic cultured cream.
If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife onInstagram.
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