Ingredients;
Base
200g almond powder (9.8g)
30g cocoa - Van Houten (2.6g)
150ml coconut oil (zero)
Topping
100g Lindt 99% Excellence (8g)
200ml coconut cream (3.8g)
*to give an extra finish, dust lightly with some cocoa or chopped nuts/coconut etc - adjust your carbs accordingly.
Total carbs = 24.2g
16 portions = 1.51g
12 portions = 2.01g
8 portions = 3.02g
Method;
Add the almond powder and cocoa into a bowl, heat the coconut oil into a liquid and mix together in the bowl.
Press into a baking/tarte tin.
Cook at 175℃ for 12-14 mins.
Allow to cool.
Heat the coconut cream in a microwave dish (about 1m20 - 1m30), chop the 99% choc into small pieces, add to the hot coconut cream, whisk.
Allow to cool for a minute then smooth over the base.
Refrigerate for at least 2 hours (overnight is best).
Enjoy!
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