Coffee and chocolate is one of my all-time favorite flavor combos; add peanut butter to the mix and there is absolutely no way I can resist.
This recipe came about one day when I had half a batch of a couple different things on hand (my Maple Cinnamon Peanut Butter Blondies and my Chocolate Custard), and wanted a way to use up everything all in one shot. For some reason, Tiramisu popped into my head and I suddenly couldn’t stop thinking about it.
When I get like that with a craving, there’s nothing else for it: I need my fix.
This was the perfect remedy. My Chocolate Peanut Butter Tiramisu is a fun twist on a classic favorite. It’s enough of a switch up to keep this dish fun, but not so much that you probably couldn’t guess what it is if you taste it (at least, that’s assuming you’re familiar with Tiramisu).
This dish feels totally decadent even though it’s really pretty good for you. My Maple Cinnamon Peanut Butter Blondies are grain-free and gluten-free, and so is this Tiramisu. What I love most is that this treat isn’t cloyingly sweet, and it’s pretty impressive for a special occasion dessert.
As if it weren’t completely luscious enough on its own (which it is!), I topped mine with a dollop of whipped cream and a sprinkle of cocoa powder. This gilding of the lily is totally optional though. And FYI, this is an easy recipe to double; if you do, use two loaf pans to make it.
- 1 (13.5 oz/400 ml) can unsweetened, full-fat coconut milk
- 3 tablespoons natural or old-fashioned creamy peanut butter (no sugar added)
- ½ teaspoon powdered stevia, which is equivalent to about 1 packet (see Note)
- ½ batch Maple Cinnamon Peanut Butter Blondies (6 blondies)
- 2 tablespoons strong hot coffee with ½ teaspoon coconut sugar dissolved in it
- ½ batch Chocolate Custard (1 cup)
- Refrigerate the coconut milk (while still in the can) until fully chilled, at least 8 hours, but overnight is better. Open the can from the bottom and drain off the thinner, liquid-y coconut milk (you can reserve it for use in something else, such as a smoothie, if you want). Transfer the thick, waxy-looking portion to a medium bowl, and whip it with a handheld electric beater until light and fluffy. Beat in the peanut butter and stevia.
- Cut each blondie in half so they’re half as thick.
- Line the bottom of a rectangular loaf pan (5 ½-inches wide by 7 ½-inches long) with 1 layer of the thin blondies that have been trimmed to fit inside the dish. Brush a little of the coffee mixture onto the blondies.
- Spread ½ of the whipped peanut butter/coconut mixture on top, and then spread on ½ of the chocolate custard.
- Top with another layer of the thin blondies and brush with a little of the coffee mixture.
- Spread on the remaining ½ of the whipped peanut butter/coconut mixture on top, and then spread on the remaining ½ of the chocolate custard.
- Cover and refrigerate at least 2 hours so the tiramisu can set; serve chilled.