Tuesday, September 10, 2013

Paleo Tiramisu

Kicking it Soprano Style my Grand Mother would have been proud!  I just had to have a do-over after a disastrous first try which melted in the sun at Crossfit Empirical's 1 year party a few weeks ago.....nailed it!!!  Full disclosure Nuefenchatal Cheese so only 80% Paleo.  You have to have time and patience to make this dessert. 

Ingredients Cake:
Almond Flour 2 cups
Coconut Flour 1/2 cup
Eggs 4 large
Egg Whites 1/2 cup whisked
Coconut Oil 1/2 cup
Apple Sauce 1/2 cup all natural
Sparkling Water/Seltzer 1 cup
Vanilla 1 teaspoon
Baking Soda 1 teaspoon 

Mix all ingredients and pour in loaf pan lined with parchment paper.  Bake at 325 for 20-22 minutes until lightly golden.  Set aside to cool.  Remove Cake from pan; then cut cake in half lengthwise. Do not discard parchment paper or pan yet. 

Ingredients Creamy Filling:
Nuefenchatal Cheese 2 blocks of 8 oz
Coconut Milk 1/2 cup unsweetened 
Agave/Honey 1/2 cup
Arrow Root Powder 2 tablespoons 
Vanilla 1 teaspoon 

Whisk all ingredients until light and fluffy in large bowl about 10-12 minutes scraping edges to assure incorporated.  Set bowl in refrigerator to set for 10-15 minutes.  

Ingredients Coffee:
Expresso Brewed 2 cups
Agave/Honey 2 tablespoons 

Brew Expresso and add Agave/Honey to sweeten.  Allow to Coffee to cool.  Place bottom layer of the cooled Cake back into the parchment lined pan.  Then pour half of the Coffee on top if Cake; cover with plastic wrap and place in freezer. 

Ingredients Chocolate Ganache layer:
Coconut Oil 1 cup melted
Cocoa Powder 1/2 cup
Agave/Honey/Maple 1/2 cup
Vanilla 1 tablespoon 

Mix all ingredients until smooth.  Remove Coffee soaked Cake half from freezer and spread half of the Chocolate Ganache on top of Cake and place plastic wrap on top and put back in freezer 10 minutes. 

Remove Chocolate layered Cake from freezer and layer with half of the Creamy Cheese mixture; cover with plastic wrap and place back in freezer for 10 minutes.  

Repeat this layering process one more time.  And refreeze.  Store in freezer covered in plastic until ready to serve.  Take out to defrost about 15 minutes before slicing and serving. Top with grated pure dark unsweetened chocolate.  



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