October 1st is apparently International Coffee Day, and while we don’t need a ‘Day’ to celebrate the sweet stuff, you can bet we’re going to anyway.
But seeing as we already down more cups of coff than we’d be comfortable admitting, we went to Australian food influencer and mother of two, Jessica Thomson, for a health(ish), cold brew coffee-based desert recipe.
“It’s a healthier spin on the classic dessert ‘Tiramisu’,” explains Thomson, “vegan friendly, dairy free, egg free and can be made gluten free by using a gluten free baking blend flour.”
Cold brew as a form of coffee is a winning choice and added bonus, as according to Jennifer May, renowned Nutritionist, author and wellness speaker from Sydney City Nutritionist and Food Intolerance Australia, explained to us. “Cold brewing maintains the antioxidants of the coffee bean. Antioxidants are important during and after alcohol consumption as they help to heal and prevent cellular damage, and they also help prevent disease and illness.” May advises taking drinking your cold brew made with a nut milk, “for added antioxidants, nutrients, healthy fats and protein.”
Look, we know you’re sold already, because you’ve clicked on this recipe, but indulge us a little further as there are more health benefits to this treat. According to other studies, further health benefits of cold brew coffee can include:
Lower risk of heart disease, Type 2 diabetes, Parkinson’s and Alzheimer’s Disease
Boosted metabolism and mood
Easier on the stomach than hot coffee, the lower acidity helping prevent reflux
“This delicious dessert will be a hit with everyone,” promises Thomson, “with a low sugar, low fat cake layer which is infused with Califia XX Espresso Cold Brew Coffee with Almond, a whipped coconut cream layer, fresh cherries, cherry compote & chocolate shavings.”
Makes 3-4 servings | Preparation time: 30-40 mins | Cook time: 30mins
1 1/3 cup flour
1 tbsp cornflour
3/4 tsp baking powder
1/2 tsp bicarb soda
1/4 tsp sea salt
1/2 cup sugar (Jess used half raw sugar, half coconut sugar)
1/4 cup melted coconut oil
1 1/4 cup Califia Farms XX Espresso
2 tsp vanilla
1. Preheat oven to 170C
2. Grease your cake tin with coconut oil, I used a 20cm round tin.
3. Whisk together the flour, cornflour, baking powder, bicarb soda, and sea salt into a large bowl, set aside.
4. Add the sugar, melted coconut oil, Califia Farms XX Espresso and vanilla to a large bowl. Whisk to combine.
5. Add the dry ingredients to the wet ingredients and combine. Take care to not over mix. Pour the mixture into your cake tin. Place in the oven for 30 minutes, or until a toothpick comes out clean. Let cool completely.
1 can Coconut Whipping Cream, chilled (or a can of Full Fat Coconut Cream refrigerated for 24 hours prior)
1/3 cup Cherry Compote or Cherry Jam
Fresh Cherries, pitted (approx 500g) – or any other seasonal fruit
Dark Chocolate, shaved
1. Cut the cake into circles the size of your serving glasses, set the excess cake aside.
2. Whip the coconut cream with handheld beaters. If using Full Fat Coconut Cream, scrape only the solid part from the top of the chilled can and discard the water before whipping.
3. Place the cake into the base of each glass.
4. Pour 2 tbsp of Califia Farms XX Espresso into each glass, infusing the cake.
5. Gently spoon in a layer of whipped coconut cream to each, then arrange halved pitted cherries around the outside of the glass.
6. Take the excess cake and crumble it into a bowl, pour 2-3 tablespoons of Califia Farms XX Espresso into the bowl and mix well. Place a couple of spoonfuls of this into the trifle glasses. Top with cherry compote or cherry jam and dollop or pipe any additional coconut cream. Finish with shavings of dark chocolate. Enjoy!
Tip: If cherries aren’t in season, feel free to replace with any in season fruit. This recipe makes enough for 3-4 wine glass sized servings, but you can make smaller servings if you wish.