Coconut and Pecan Tiramisuby Elissa Jewell on December 1, 2017
2 heaped tablespoons coconut flour (40g)
1 whole egg
200g fat free Greek yoghurt
5 small pecans
1 tablespoon (15g) cacao powder
1 serve chocolate WPI
1 x espresso shot
Make the sponge by mixing together the flour, egg and stevia and adding enough water to make a cake batter consistency. Microwave in a rectangular Tupperware container for around 3-4 minutes or until soft and firm. Gently remove and turn over before leaving to cool.
Mix together the yoghurt and stevia, set to one side. Mix the cacao powder and WPI together with enough water to make a thick chocolate sauce and set to one side.
Once the coconut sponge is cooled, slice in half carefully and layer the tiramisu back into the same Tupperware container – coconut sponge, then yoghurt, then chocolate, repeat.
Pour the espresso all over the tiramisu and crumble the pecans on top before refrigerating for 1 hour.
Makes three servings
Nutritional info per serve:
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