Paleo Chocolate Tiramisu
Indulge in the decadence of this Paleo Chocolate Tiramisu, a guilt-free twist on the classic Italian dessert that's both dairy-free and gluten-free! Layers of rich, cocoa-infused almond flour cake are delicately soaked in brewed espresso, then topped with a luscious coconut cream filling sweetened with maple syrup and finished with melted dark chocolate drizzle. Garnished with shredded coconut for a snowy flair, this dessert is perfect for satisfying your chocolate cravings while staying true to your paleo lifestyle. Easy to prepare and ready to serve chilled, this recipe transforms simple, wholesome ingredients into an elegant treat that’s ideal for dinner parties or special occasions.
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup coconut flour
- 0.25 cup cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 3 large eggs
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 1 cup brewed espresso or strong coffee
- 1 can (13.5 oz) full-fat coconut milk
- 0.25 cup maple syrup
- 0.5 cup dark chocolate chips (paleo-friendly)
- 0.25 cup unsweetened shredded coconut for garnish
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a medium mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and sea salt. Stir well to ensure there are no lumps.
In another large bowl, whisk together the eggs, honey, and vanilla extract until smooth and creamy.
Gradually fold the dry ingredients into the wet ingredients until fully combined and a smooth batter forms.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool completely in the pan.
While the cake is cooling, prepare the creamy layer by refrigerating the coconut milk can overnight. Scoop out the hardened coconut cream into a mixing bowl, leaving the liquid behind.
Add maple syrup to the coconut cream and whisk until smooth and slightly fluffy.
In a separate bowl, melt the dark chocolate chips in the microwave or over a double boiler until smooth. Allow it to cool slightly.
Once the cake is cooled, cut it into 2 even layers horizontally.
Place one layer in a 9x9-inch square dish. Using a spoon, brush half of the brewed espresso over the layer to moisten.
Spread half of the coconut cream mixture over the soaked layer, then drizzle with half of the melted chocolate.
Place the second cake layer on top, brush with the remaining espresso, spread the rest of the coconut cream, and drizzle with the remaining chocolate.
For garnish, sprinkle the shredded coconut over the top for a snowy-like finish.
Refrigerate for at least 2 hours before serving to allow flavors to meld and layers to set.
Cut into squares and serve chilled. Enjoy your Paleo Chocolate Tiramisu!
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.2 g | 287% | |
| Saturated Fat | 139.6 g | 698% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 221.7 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 502 mg | 39% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 3569 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
