Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
Before all Italians stone me for calling this a Tiramisu, this is a healthy version full of good fats, protein and wholesome carbs. You CAN have Tiramisu if that is what you want, you just have to find a healthy version (this one) and you can enjoy this dessert without feeling bad. It is super clean, creamy and fulfills the sweet cravings. And did I mention it is super easy to make?
You can definitely leave the coffee out if you do not like the coffee flavor, it might just taste less like Tiramisu then. If you choose any protein that is not from the Dessert Series, it will be less sweet and therefore might need additional sweetener like Stevia or Monk Fruit. You can also use a little bit of maple syrup to sweeten it if you are not concerned with the sugar/carb content per serving.
Enjoy!
Protein Tiramisu
Recipe makes 6 servings.
Time: 30 minutes prep
Ingredients for cake:
3/4 cup of Spelt Flour
1/2 scoop TRU Protein (Vanilla, Chocolate or Banana Maple Muffin works great)
1 cup Unsweetened Vanilla Cashew Milk
2 tsp Baking Powder
1 tsp Cinnamon
1 tsp Vanilla Extract
2 tbsp natural Almond Butter + 2 tbsp to seal cake after baking
Ingredients for cream:
750 g Plant yogurt unsweetened ( I mixed almond yogurt and cashew yogurt)
2 1/2 scoops TRU Protein Banana Maple
1-2 tsp Instant Coffee
1 tsp Vanilla Extract
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Optional: Cocoa powder mixed with stevia as topping
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1) Preheat the oven to 350 degrees Fahrenheit. Line a 8x8" or 9x9" brownie pan with parchment paper. It is best to use a pan that releases the bottom but you can also use a glass oven safe form to bake it in.
2) Mix plant yogurt with protein powder, instant coffee, and vanilla extract. If you choose a protein powder that is not very sweet you might want to add stevia or monk fruit to it. Store in the fridge until the cake is baked and cooled.
3) Mix spelt flour, protein powder, baking powder and cinnamon. Add vanilla extract and cashew milk, whisk until well combined. Add almond butter and mix well.
4) Add batter into the lined pan and spread evenly. Bake at 350 Fahrenheit for 15-20 minutes. Let cool on a cooling rack.
5) Spread left over almond butter on top to seal the cake. Add protein cream evenly on top of the cake and dust with cocoa stevia mix.
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1 serving:
284 calories
18 g protein
22 g carbs (2g of sugar)
14.8 g fat
