Today’s summer themed dessert is one I’m super excited about! It’s been years since I’ve had tiramisu and without spending a painstakingly long time create a traditional gluten free/paleo version I decided to put a spin on the classic and turn it into a summer tiramisu granita!
This frozen concoction is perfect for these hot late spring/summer days and since it’s low in sugar I don’t mind having a refreshing bowl each day after dinner or a day out in the sun.
For the coffee part of the granita I used Delallo’s Instant Espresso Powder. This stuff is powdered gold in my opinion. Of course you can also use decaf espresso powder if you’re looking to cut out the caffeine which I used to do but a small amount of caffeine doesn’t bother me as much as it used to. Still, I wouldn’t drink a full cup of coffee but a serving of this granita is A-OK with me.
I found that some espresso powders leave the coffee gritty but this one dissolves nicely along with some water, cocoa powder, salt, vanilla, and honey in this mix. You can also use maple syrup, agave, or date syrup for a vegan friendly version.
After making the granita I whipped up a quick batch of coconut whipped cream. The whipped cream takes the texture and flavor place of the traditional mascarpone cheese. I topped it all off with an additional little sprinkle of espresso powder and some dark chocolate shavings.
I have to say that while I wanted it to taste like tiramisu I didn’t think that it would taste THIS MUCH like tiramisu. The flavors really are spot on even without the ladyfingers, mascarpone, and copious amounts of sugar.
Each serving comes out to about 6 grams of sugar which is really low for such a sweet tasting treat. I consider those 6 grams very well spent. I have a few summer dinner parties planned this summer and if there’s one thing I know for sure it’s that these little cups of heaven will definitely be featured on the menu.
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- 8 tablespoons Instant espresso powder
- 2 cups Filtered water
- 3 tablespoons Honey
- 1 tablespoon Cocoa powder
- 1 teaspoon Vanilla extract
- 1 pinch Sea salt
- 1 13.5-oz can Full-fat coconut milk (chilled overnight)
- 1 tablespoon Honey
- 1 teaspoon Vanilla extract
- Chocolate shavings (optional, for topping - 85% dark chocolate with clean ingredients recommended)
More TIPS about this paleo recipe in the post above!
- In a large jar or bowl whisk together all ingredients for the granita. Pour into a shallow baking dish with a cover and freeze for one hour. Remove and use a fork to scrape the sides and break up and frozen chunks. Return to the freezer for 30 minutes continuing to scrape each half hour for 3 hours.
- When the granita is completely frozen and scraped into fluffy ice return it to the freezer where it will keep for one week. Before serving simply use a fork to scrape once more.
To make the whipped cream scoop out the solid cream that has risen to the top and place it in the bowl of your stand mixer or a bowl with a hand mixer. Pour in the vanilla, and a tablespoon of your choice of sweetener (I used honey). Beat on high until it's light and fluffy and resembles whipped cream.
- To assemble simple scoop some granita into a glass or bowl and top with a dollop of whipped coconut cream, a sprinkle of espresso powder, and a few shavings of dark chocolate.