Paleo Cremeschnitte

Indulge in the decadent yet guilt-free delight of Paleo Cremeschnitte, a reimagined version of the classic European dessert that's perfect for paleo enthusiasts. This dessert features a tender, grain-free crust made from almond, coconut, and tapioca flours, paired with a luscious custard filling crafted from creamy coconut milk, raw honey, and a hint of vanilla. With its natural sweetness and nutrient-dense ingredients, this gluten-free and dairy-free recipe is a healthy twist on a timeless favorite. Ideal for special occasions or as a wholesome treat, Paleo Cremeschnitte is easy to prepare and sets beautifully in the refrigerator, making it perfect for serving a crowd. Whether you're following a paleo lifestyle or just looking for a clean-eating dessert, this recipe delivers indulgence without compromise.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1.5 cups almond flour
• 0.25 cups coconut flour
• 0.25 cups tapioca flour
• 0.5 teaspoons baking soda
• 0.25 teaspoons sea salt
• 0.25 cups coconut oil
• 0.25 cups honey
• 1 teaspoons vanilla extract
• 3 large eggs
• 2 cups full-fat coconut milk
• 2 tablespoons gelatin
• 0.25 cups water
• 0.5 cups honey (for custard)
• 1 teaspoons vanilla extract (for custard)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.

Step 2

In a mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, and sea salt.

Step 3

In a separate bowl, mix melted coconut oil, honey, vanilla extract, and eggs until well blended.

Step 4

Incorporate the wet mixture into the dry mixture, stirring until a dough forms.

Step 5

Divide the dough in half and press one half evenly onto the prepared baking pan, forming a thin even layer.

Step 6

Bake the crust for 12-15 minutes or until firm and lightly golden. Allow it to cool, and then repeat for the second half of the dough.

Step 7

To make the custard filling, start by blooming the gelatin. Mix gelatin with 1/4 cup of cold water and set aside.

Step 8

In a saucepan, heat the coconut milk and 1/2 cup honey until warm but not boiling.

Step 9

Add the bloomed gelatin to the coconut milk mixture and whisk until the gelatin dissolves completely.

Step 10

Remove from heat and stir in 1 teaspoon of vanilla extract. Let the custard cool to room temperature but not set.

Step 11

Place one baked crust layer on the bottom of an 8x8 inch (20x20 cm) dish.

Step 12

Pour the cooled custard over the crust, spreading evenly.

Step 13

Place the second crust layer on top, pressing gently.

Step 14

Refrigerate the assembled Cremeschnitte for at least 2-4 hours or until set firmly.

Step 15

Slice into desired portions and serve. Enjoy your Paleo Cremeschnitte!

Nutrition Facts

Serving size	(1172.9g)

Amount per serving	% Daily Value*
Calories	3455.5

Total Fat 260.7g	0%
Saturated Fat 161.6g	0%
Polyunsaturated Fat 1.0g
Cholesterol 558mg	0%
Sodium 1552.1mg	0%
Total Carbohydrate 254.7g	0%
Dietary Fiber 38.5g	0%
Total Sugars 173.2g
Protein 67.6g	0%

Vitamin D 123IU	0%
Calcium 495.2mg	0%
Iron 25.8mg	0%
Potassium 1777.6mg	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: 64.5%

Protein: 7.4%

Carbs: 28.0%