Preparation Time: 10 minutes
Cooking Time: 2 hours
Servings: 12
Ingredients
• 1/4 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup Swerve sweetener
• 3 tablespoons melted vegan butter
• 6 ounces’ dark chocolate
• 1 tablespoon vegan butter
• 24 ounces cream cheese
• 1/2 cup Swerve sweetener
• Sweetener with 1 cup of powder
• 1 tablespoon vanilla extract
• 3 large eggs
• 1/4 cup cocoa powder
• 1/3 cup thick cream
• 2 teaspoons melted butter
• 3/4 fresh cane
• 3 oz. chopped chocolate
• 1/2 teaspoon vanilla extract
Direction:
1. Preheat oven to 325F. Mix the almond flour, cocoa powder, and sweetener. Stir in the melted butter.
2. Press the mixture well into the bottom of a 9-inch bow-shaped container. Bake 10 minutes, then remove and reduce oven temperature to 300F.
3. In a small saucepan over medium heat, mix the dark chocolate with butter. Set aside.
4. Beat cream cheese, sweeteners and vanilla extract, then eggs one by one, scraping the sides and sides of the bowl.
5. Mix cocoa powder and thick cream, then add melted chocolate.
6. Grease with melted butter, don’t disturb the crust. Put filling into the pan and shake gently.
7. Bake 60 minutes. Remove and let cool completely. After cooling, remove the sides, cover well in a plastic wrap and refrigerate for at least 3 hours.
8. Over medium heat, incorporate cream and the sweetener. Simmer, put off heat and add chopped chocolate and vanilla. Set aside and then beat until smooth.
9. Pour over the top of cold cheese.
Nutrition
32.98g fat
7.75g protein
5.22g carbohydrates
