Healthy Recipe: Chocolate Covered Strawberry Greek Yogurt Tiramisu

image used with permission from Sunkissed kitchen

image used with permission from Sunkissed kitchen

One of the things you may miss most when you adopt a healthier diet is dessert. Well, we’re here to say you can still indulge your sweet tooth, even if you’re following a gluten-free, grain-free diet. This tiramisu recipe from Sunkissed Kitchen is proof! If you’re looking for a Valentine’s Day treat, this decadent dish may be just what you’re looking for.

Chocolate Covered Strawberry Greek Yogurt Tiramisu

(serves 9)


Lady Fingers (inspired by Elana’s Pantry)

  • 6 T. coconut flour

  • 4 T. almond flour

  • ¼ tsp. baking soda

  • 6 eggs

  • ¼ cup coconut oil

  • 2 T honey

  • 1 tsp. vanilla


  • 2½ cups greek yogurt

  • 250 grams (about 9 oz.) mascarpone cheese

  • 3 T. honey

  • 1½ tsp. vanilla

  • 65 grams 85% dark chocolate, chopped (2/3 of a 100 g dark chocolate bar- a standard size)

  • 2 T. almond milk

  • 1½ cups strawberries (chopped)

Chocolate Covered Strawberries

  • 5 strawberries

  • 35 grams 85% dark chocolate (the remaining ⅓ of the chocolate bar)

  • 1 T. 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.


Add the greek yogurt, mascarpone cheese, honey and vanilla to a food processor bowl, and process for 30-45 seconds, until mixture is very smooth.

  1. 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.

  2. 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 8x8 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.

  3. Repeat for 2 more layers ( for a total of 3 layers of lady fingers, yogurt, chocolate and strawberries).

  4. 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.

  5. Refrigerate to set. For pretty, well-set slices, it's best to let it set overnight.

Get the printable version, or visit Sunkissed Kitchen for the full recipe and notes.

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