Chocolate Covered Strawberry Greek Yogurt Tiramisu {Gluten-Free, Grain-Free} | Trivida Functional Medicine

Chocolate Covered Strawberry Greek Yogurt Tiramisu {Gluten-Free, Grain-Free}

Lady Fingers*
  • 6 tablespoons coconut flour
  • 4 tablespoons almond flour
  • ¼ teaspoon baking soda
  • 6 eggs
  • ¼ cup coconut oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 2½ cups greek yogurt**
  • 250 grams (about 9 ounces) marscapone cheese
  • 3 tablespoons honey
  • 1½ teaspoons vanilla
  • 65 grams 85% dark chocolate, chopped (2/3 of a 100 g dark chocolate bar- a standard size)
  • 2 tablespoons almond milk
  • 1½ cups strawberries (chopped)
Chocolate Covered Strawberries
  • 5 strawberries
  • 35 grams 85% dark chocolate (the remaining ⅓ of the chocolate bar)
  • 1 tablespoon coconut oil
Lady Fingers
  1. Preheat oven to 320º.
  2. Add the dry ingredients to a mixing bowl. Use a whisk to break up any clumps in the flours.
  3. Mix the wet ingredients together in a small bowl.
  4. Add the wet ingredients to the dry, and whisk until the clumps are broken down and the batter is smooth.
  5. Let the batter sit for 5-10 minutes. The coconut flour is very absorbent, and the batter will become thick.
  6. Add the thickened batter to a plastic ziplock bag (or pastry bag). Cut a ½ inch slit in one corner, and pipe 2½ inch long strips. Leave space between each one; the batter rises and spreads.
  7. Bake for 10 minutes. Let cool.
  1. Add the greek yogurt, marscapone cheese, honey and vanilla to a food processor bowl, and process for 30-45 seconds, until mixture is very smooth.
  2. Combine 65 grams of chopped dark chocolate and 2 tablespoons of almond milk in a small bowl. Microwave for 30 seconds, stir, then microwave for 20 seconds more, stir, and repeat until all the chocolate is melted and smooth, being careful not to burn it. The chocolate might “seize” (get a bit lumpy) from the water in the almond milk, but don’t worry- it will stay soft like hot fudge even when the tiramisu is cold.
  3. Put Kahlua in a small bowl, then dip cooled lady fingers in, soaking the bottom half of each one. Arrange soaked lady fingers along the bottom of a 8×8 baking dish. Cover the lady fingers with 1 cup of yogurt mixture, and drizzle with ⅓ of the melted chocolate. Sprinkle ½ cup finely chopped strawberries over the layer.
  4. Repeat for 2 more layers ( for a total of 3 layers of lady fingers, yogurt, chocolate and strawberries).
  5. Melt the remaining 35 g of dark chocolate with 1 tablespoon coconut oil. Cut strawberries in half, then dip each one into the chocolate. Arrange the strawberries over the top of the tiramisu.
  6. Refrigerate to set. For pretty, well-set slices, it’s best to let it set overnight.

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