Description
This Tres Leches Dessert is 100% Paleo, gluten-free, grain-free and dairy-free. A wonderful Latin American staple that your family and friends will love.
Ingredients
Scale
2 cups cashew flour (pulse raw cashews in a food processor until meal like texture is reached)
1/3 cup arrowroot powder/flour
1/2 tsp baking soda
1/4 tsp sea salt
4 large eggs
1/3 cup honey
7 tbsp ghee + more to grease pan
2 tsp vanilla extract
2 tsp fresh lemon juice
12 oz Paleo Condensed Milk
12 oz Paleo Evaporated Milk
8 oz unsweetened carton coconut milk
1 batch of my Paleo Meringue recipe (to top)
Instructions
- Preheat oven to 325 F. Grease 7″ x 11″ baking dish with ghee and set aside.
- In a bowl, mix cashew meal, arrowroot flour and sea salt. Set aside.
- Place ghee in a heat proof dish and microwave for about 20 seconds, or until melted. Set aside.
- Separate the eggs, placing the egg whites in a standing mixer’s bowl and the yolks in the bowl with the ghee. To the bowl with the yolks and ghee, add in honey, vanilla extract and lemon juice; whisk until incorporated. Pour this mixture into the bowl with the flours; whisk until batter is smooth.
- Using the whisk attachment of your standing mixer, beat the egg whites until soft peaks are formed. Add baking soda into the cake batter, and immediately beat in a third of the egg whites to lighten the batter. Fold in the remainder of the egg whites.
- Pour batter into pre-greased baking pan, and bake for 40 minutes. Let cool completely.
- Once cake has cooled completely, use a fork to puncture holes everywhere in the cake. You want holes everywhere, so that the milk mixture can soak in and wet the cake.
- To a blender, add Paleo Condensed Milk, Paleo Evaporated Milk and unsweetened carton coconut milk, and blend on high until well combined. Pour a third of the milk mixture directly on top of the cake and let the cake absorb it completely; once absorbed, pour half of the remainder milk mixture and let it absorb; pour all the remainder milk mixture (it almost seems like it won’t fit, but it does, it will all get absorbed eventually) and refrigerate cake overnight.
- To finish off the cake, use a spatula to decorate the cake with the Meringue. Refrigerate until ready to serve and slice into 8 servings.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Latin American