I like dessert; probably too much. Hence I am always trying to create healthier versions of the desserts that I like. By healthier I mean eliminating refined carbohydrates i.e. wheat flour and sugar, reducing the amount of calories and using whole foods as much as possible, such as coconut, eggs, dates and ricotta cheese. This Tiramisu slice is one of those creations.
Traditionally tiramisu is made with Italian ladyfinger biscuits or savoiardi, white sugar, marscarpone, some sort of liqueur and eggs. I actually made a traditional tiramisu with Bailey’s Irish Cream for Christmas one year. Yes, of course it was delicious; any dessert loaded with fat and sugar tastes good. This combination is almost addictive, and usually leads to overeating, hence why we have an obesity epidemic in the Western world. I digress. It is fine to have a dessert such as this on special occasions, but you can enjoy my healthier version on any old night of the week.
This healthier version has a coconut layer made with homemade coconut butter, coconut flour, walnuts and sweetened with stevia, a decadent chocolate layer made with dates and a creamy coffee layer made with low fat ricotta cheese, espresso, coconut milk and gelatin. It tasted really good. Of course it was not as rich, sweet and creamy as the real thing, but it is much better for your health and, considering the ingredients that I used, I was pleased with the outcome. So was the boyfriend.
1 cup walnuts
2 tablespoons coconut butter or oil
3 tablespoons desiccated coconut
½ teaspoon vanilla extract
½ tablespoon stevia
¼ cup coconut flour
½ cup coconut milk
1 cup dates
1 tablespoon coconut butter
3 tablespoons coconut milk
3 tablespoons cocoa powder
½ teaspoon cinnamon
1 teaspoon vanilla extract
Creamy coffee layer
375 grams reduced fat ricotta cheese
¼ cup coconut milk
1 shot of espresso
1 ½ tablespoons stevia
1 teaspoon vanilla extract
3 teaspoons gelatin dissolved in 2 tablespoons boiling water
- For the coconut layer add the walnuts, coconut butter, desiccated coconut, stevia and vanilla extract to a food processor. Process until the walnuts resemble the texture of crumbs.
- Add the coconut flour to a mixing bowl and pour in the walnut mixture from the food processor. Stir well to combine.
- Add in the coconut milk and mix well. Scrape the coconut layer mixture into a 20cm x 20cm baking tray lined with baking paper. Press the coconut layer down firmly with wet hands. Bake the coconut layer for 15 minutes at 160°C. Allow the coconut layer to cool while you prepare the next layer.
- For the chocolate layer add all the ingredients into a food processor and process until the dates are pulverized and a smooth consistency is achieved. The texture of this layer is quite thick.
- Carefully spread the chocolate layer over the baked coconut layer with the back of a teaspoon. Make sure the coconut layer is completely cooled otherwise it will be quite delicate. Place the slice into the fridge while you prepare the Creamy coffee layer.
- Add the ricotta cheese, coconut milk, espresso shot, stevia and vanilla extract to the food processor and process until a smooth, even consistency is achieved.
- In a separate small bowl, completely dissolve the gelatin in the boiling water. Add the dissolved gelatin to the ricotta cheese mixture in the food processor and process to combine.
- Pour the Creamy coffee layer over the chocolate layer and spread it out evenly with the back of a dessert spoon.
- Sift a small amount of cocoa powder over the top of the Creamy coffee layer (I used too much in the photo below) and chill the Tiramisu slice in the fridge for at least two hours or until it is completely firm before slicing.