Well I didn’t leave the dessert sit long enough, so it fell apart but it’s SO good!!! And it’s healthy, almond flour, no sugar, organic stevia 😁
Base
1.5C almond-flour
1 tsp Baking Powder
4TBSP organic stevia
4 TBSP organic cream cheese
4 TBSP Cocoa
6 TBSP Melted butter
Caramel Chocolate mousse layer
2 carton heavy whipping cream
6 TBSP cocoa
4 TBSP organic stevia
4 TBSP organic cream cheese
1 tsp vanilla
4 TBSP sugar free ‘caramel’ r
Peanut filling
1C heavy Cream
1/3 C peanut butter
2 TBSP organic stevia
2 TBSP organic cream cheese
1 tsp vanilla
1 square Lindt 90% chocolate (melted for drizzle)
Base
Preheat oven to 180 degrees celsius and grease your springform cake pan
Combine all base but butter……
Add butter 1 tablespoon at a time until it is just combined.
Press your mixture into the pan and bake for 10 minutes.
Remove from oven and allow to cool.
Chocolate Caramel Mousse
Add all but caramel and mix with a hand mixer until combined and soft peaks form
Add caramel and mix until combined and stiff peaks form
Layer onto cooled pie crust
Cover with glad wrap and chill for 4 hours or overnight (I did freezer for 30 min)
Peanut Filling Layer
Combine all but PB and mix with a hand on high until soft peaks form
Add peanut butter and continue to mix until combined
Remove glad wrap from chocolate layer and spoon the peanut filling on top
Set in fridge for a minimum of 3 hours (I did freezer 30 min)
Release the springform pan and place on serving dish (I just cooked in a glass bakeware)
caramel sauce for drizzling over the top
Melt 1 square of lindt 90% chocolate and drizzle over top.
