Paleo Chocolate Tiramisu

Indulge in the rich, guilt-free decadence of Paleo Chocolate Tiramisu, a wholesome twist on the classic Italian dessert. Featuring layers of moist, grain-free chocolate cake made with almond and coconut flours, this recipe is naturally sweetened with honey and maple syrup, making it fully paleo-friendly. A luscious coconut cream topping replaces traditional mascarpone, while a drizzle of melted dark chocolate and a sprinkle of unsweetened shredded coconut add a luxurious finishing touch. Infused with bold espresso for that signature tiramisu flavor, this no-dairy, no-gluten dessert is perfect for serving at gatherings or savoring as an elegant treat. Ready in just under an hour and chilled to perfection, it's a must-try for chocolate lovers and paleo enthusiasts alike!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Step 2

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.

Step 3

In another large bowl, whisk together the eggs, honey, and vanilla extract until smooth and creamy.

Step 4

Gradually fold the dry ingredients into the wet ingredients until fully combined and a smooth batter forms.

Step 5

Pour the batter into the prepared baking pan and spread evenly.

Step 6

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Remove from the oven and allow the cake to cool completely in the pan.

Step 8

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.

Step 9

Add maple syrup to the coconut cream and whisk until smooth and slightly fluffy.

Step 10

In a separate bowl, melt the dark chocolate chips in the microwave or over a double boiler until smooth. Allow it to cool slightly.

Step 11

Once the cake is cooled, cut it into 2 even layers horizontally.

Step 12

Place one layer in a 9x9-inch square dish. Using a spoon, brush half of the brewed espresso over the layer to moisten.

Step 13

Spread half of the coconut cream mixture over the soaked layer, then drizzle with half of the melted chocolate.

Step 14

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.

Step 15

For garnish, sprinkle the shredded coconut over the top for a snowy-like finish.

Step 16

Refrigerate for at least 2 hours before serving to allow flavors to meld and layers to set.

Step 17

Cut into squares and serve chilled. Enjoy your Paleo Chocolate Tiramisu!

Nutrition Facts

Serving size	(1280.8g)

Amount per serving	% Daily Value*
Calories	3303.1

Total Fat 224.2g	0%
Saturated Fat 139.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 558mg	0%
Sodium 1581.7mg	0%
Total Carbohydrate 298.7g	0%
Dietary Fiber 51.8g	0%
Total Sugars 221.7g
Protein 69.0g	0%

Vitamin D 123IU	0%
Calcium 502.2mg	0%
Iron 32.3mg	0%
Potassium 3569.3mg	0%

*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.

Source of Calories

Fat: 57.8%

Protein: 7.9%

Carbs: 34.2%