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Prep Time: 20 minutes
Cook Time: 1 hour 20 mins
Servings: 12
INGREDIENTS
Base
3.5 ounces unsweetened shredded coconut
3.5 ounces almond flour
3.5 ounces sugar free chocolate
1 tablespoon natvia
2 ounces Unsalted Butter
Filling
2 tablespoons cacao powder
1 teaspoon vanilla essence
8 ounces Cream Cheese softened
3.5 ounces natvia
7 ounces sugar free chocolate
5.5 ounces heavy whipping cream
DIRECTIONS
Base
1. Combine sugar-free chocolate and butter in a heat proof pan and place over a small saucepan of simmering water to melt.
2. When it’s melted add the almond flour, natvia and coconut to the mix and stir well.
3. Press into the base and 1 inch up the sides of a 9 inch springform tin.
4. Put in fridge to set while you make the filling.
Filling
5. Put the sugar-free chocolate into a heatproof bowl and place over a small saucepan of simmering water to melt.
6. In a bowl, combine together the vanilla, cream cheese, and natvia and whip with hand mixer until mixture is very smooth.
7. Mix the cream and cocoa powder and whip on high until smooth and combined well.
8. Add the sugar free melted chocolate while whipping and whip until all ingredients are well combined.
9. Pour into your chilled base, smoothen top and set in fridge for 50 to 60 minutes.
10. Remove from the springform tin and serve with a dollop of whipped cream or like that.
Nutrition per servings:
Calories: 373g
Carbs: 9g
Protein: 6g
Fats: 32g
