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Paleo Tiramisu Cheesecake

Tiramasu

Tiramisu has always been one of my favorite desserts. I was thinking how I would make it and the biggest obstacle was the lady fingers. So what did I do? I decided to make my own lady fingers. This recipe may look harder to make then it is. It’s a great summer time dessert because it requires no baking and its also gluten-free, sugar-free and vegan!

From our kitchen to yours, Dana

Ingredients

For the lady fingers
1 cup coconut flour
½ cup palm shortening 
6 tablespoons raw honey
6 tablespoons palm sugar

For the cheesecake layer
6 cups raw cashews (soaked in water for abou 2 hours)
½ cup maple syrup
1 cup coconut cream (chill a can of full fat coconut milk in the fridge overnight, scoop out the solid part)
½ teaspoon of almond extract
4 teaspoons of lemon juice
½ cup ghee (you can use a little bit more if you like)
6 tablespoons of palm sugar

For the coffee syrup
1 cup of strong coffee
4 tablespoons dark rum
2 tablespoons cognac

For garnish
4 tablespoons of cocoa powder
1  teaspoon of espresso

Directions

For the lady fingers
Preheat the oven to 350°F, and line a 9-inch baking pan with a silpat or parchment paper
Blend all the cookie ingredients together
Roll dough into logs onto the pan (about 1 inch thick)
Bake for 8-10 minutes
Let them cool before assembly

For the cheesecake layer
Soak the cashews for 4-6 hours in water. Measure out 3 cups worth and dry with a paper towel
Blend the cashews in a food processor for about 1-2 minutes until creamy
Add the coconut cream, maple syrup, almond extract, and lemon juice. Blend until uniform
Blend in the ghee and coconut sugar

Assembly
Combine the ingredients for the coffee syrup
Take a lady finger cookie and dip one at a time into the syrup for about 5 seconds, or until 50% saturated
Arrange the soaked cookies at the bottom of the pan
Layer half of the Paleo cheesecake on top of the cookies
Repeat the previous two steps to finish the Tiramisu cheesecake
Refrigerate for at least 6 hours, preferably overnight
Sprinkle with a blend of cocoa powder (about 2 Tablespoons) and espresso powder (about 1 teaspoon)

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