Ingredients
For the Lady Finger Cookie Layer
6 Tablespoons of Coconut Flour
3 Tablespoons of Palm Shortening
2 Tablespoons of Raw Honey (sub Coconut Nectar for Vegan)
2 Tablespoons of Coconut Sugar
For the Paleo Cheesecake
2¾ cups of Raw Cashews
¼ cup of Maple Syrup
½ cup of Coconut Cream*
¼ teaspoon of Almond Extract
2 teaspoons of Lemon Juice
⅓ cup of Ghee, room temperature (or substitute coconut oil for dairy free)
3 Tablespoons of Coconut Sugar
For the Coffee Syrup
½ cup of Strong Coffee or Espresso
2 Tablespoons Dark Rum
1 Tablespoon Cognac
2 Tablespoons of Cocoa powder and ½ teaspoon of Espresso Powder for garnish
Method
For the Lady Finger Cookie Layer
Preheat oven to 350F and line a cookie sheet with silpat or parchment paper.
Blend all the cookie layer ingredients together.
Transfer the cookie dough to a piping bag and make three inch logs with the dough (about 1 inch thick).
Bake at 350F for 8-10 minutes.
Let cool completely (leave on the sheet), at least 30 minutes before assembly.
For the Paleo Cheesecake Layer
Soak the cashews for 4-6 hours in water. Measure out 3 cups worth and dry with a paper towel.
Blend the cashews in a food processor for about 1-2 minutes until creamy.
Add the coconut cream, maple syrup, almond extract, and lemon juice. Blend until uniform.
Blend in the ghee and coconut sugar.
Assembly
Combine the ingredients for the coffee syrup.
Take a lady finger cookie and dip one at a time into the syrup for about 5 seconds, or until 50% saturated.
Arrange the soaked cookies at the bottom of the pan.
Layer half of the Paleo cheesecake on top of the cookies.
Repeat the previous two steps to finish the Tiramisu cheesecake.
Refrigerate for at least 6 hours, preferably overnight.
Sprinkle with a blend of cocoa powder (about 2 Tablespoons) and espresso powder (about 1 teaspoon).
Notes
* Chill a can of full fat coconut milk (Thai Kitchen or Native Forest brand) in the fridge overnight and scoop out the solid part
Enjoy!
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