Tasty Tiny Tiramisus

Not Too Sweet Treats
Written By Sonja Manning

3 colors

THE WHY BEHIND THIS RECIPE

Alex’s favorite dessert is tiramisu but tiramisu usually has refined sugars and refined grains (in the lady fingers), and often heavy creme which does not sit well with my tummy….Sidenote: The amount of times I’ve misspelled tiramisu in the making of this has been truly comical, answer me this…why is that word so hard to spell?

So, this is my blood sugar friendly remix on tiramisu and in addition to solving for the metabolic health component of tiramisu, I also solved for the fact tiramisu quickly gets overly soggy…in my opinion. I know it’s supposed to be a little bread-y and soggy but no one wants something super soggy.

With this recipe you can prep the base layer and then assemble individual serving sizes when you are craving a tasty tiny tiramisu or right before you serve it to guests. Tiramisu does not keep super well in the fridge after about a day, so I love being able to assemble a little tasty tiny tiramisu quickly with the ingredients I have on hand!

Serving size: Makes about 8 servings pending the size of your glass

Total time: ~30 minutes

  • Prep time = 10 minutes

  • Cook time = ~20 minutes

WHAT YOU NEED 

BASE (aka the Lady Fingers...what a weird thing to call it)

  • 2 cups almond flour (this is such a better alternative than refined wheat flour, almond flour has got protein, healthy fats, and micronutrients galore)

  • 1/4 cup arrowroot starch (arrowroot starch is my secret ingredient for successful gluten free baking)

  • 1/2 tsp salt

  • 1/3 cup maple syrup

  • 1/2 cup coconut oil

MIDDLE LAYER

  • 2 1/2 cups greek yogurt mixed

  • 1 scoop vanilla protein powder (I use BeWell by Kelly vanilla plant-based protein for baking)

  • 1 1/2 tsp vanilla

  • If you want it sweeter, you can add a little maple syrup in here. I didn’t, but a few of my taste testers said they wanted it a tad sweeter!

FOR ASSEMBLING

  • 2 shots espresso (or you could use cold brew if you don’t have an espresso machine)

  • ~3 tbsp cocoa powder for drizzling

  • ~2 tbsp cocoa nibs (literally just for fun and texture, don’t go on a journey to find them if you don't have them!)

HOW TO DO IT

  1. Preheat oven to 350. Spray a muffin pan or 9 inch pan with avocado oil or olive oil. Combine all ingredients together for the base layer and press into a muffin pan (15-20 minutes) or a 9 inch pan (20-25 minutes). Bake until golden brown on top. Allow to cool completely before assembling!!

  2. While cookie layer is baking, make the middle layer by mixing together the greek yogurt, vanilla and vanilla (or chocolate!) protein powder.

  3. Assemble your tasty tiny tiramisus! First a cookie layer, then drizzle about 1 tbsp espresso over the bottom layer. Then add greek yogurt and sprinkle some cacao, then another cookie layer, a little more espresso, greek yogurt and cacao. Top with Cacao nibs!

SWAPS, TIPS & TRICKS

Tips:

  • If you want to just make 1-2 of these at a time for a treat, you can bake the base layer and then just keep it in glass Tupperware until you want to assemble it. This way, it does not get too soggy sitting in the fridge!

  • It’ll keep in the fridge for about a day, best enjoyed within the first 6 hours of making them once they are fully assembled.

  • You can add beet root powder to the middle layer to make it PINK for fun or valentines day!

Nutritional Info

Per serving, makes about 8 servings

Calories: 383
Total Fat: 30g
Carbs: 21g
Fiber: 3g
Net Carbs: 18g
Protein: 13g
Sugars: 11g

Sonja Manning https://cookingincolor.co
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