Servings: 8 to 16

Base: subheading: Base:
190g Almond Flour 190g Almond Flour
50g Oat Fibre (Sub for Coconut flour) 50g Oat Fibre (Sub for Coconut flour)
75g Butter (Melted) 75g Butter (Melted)
¼ cup Erythritol with Stevia Sweetener Powdered or Natvia or Monk Fruit ¼ cup Erythritol with Stevia Sweetener Powdered or Natvia or Monk Fruit
3 tbsp Cocoa Powder 3 tbsp Cocoa Powder
1 tsp Vanilla Essence 1 tsp Vanilla Essence
1 egg (Room Temperature) 1 egg (Room Temperature)
 
Filling: subheading: Filling:
400g coconut cream (1 Tin Can) 400g coconut cream (1 Tin Can)
½ cup Erythritol with Stevia Sweetener Powdered or Natvia or Monk Fruit ½ cup Erythritol with Stevia Sweetener Powdered or Natvia or Monk Fruit
½ cup coconut oil ½ cup coconut oil
2 cups desiccated coconut 2 cups desiccated coconut
¼ cup Sugar-Free Maple syrup (Queens) ¼ cup Sugar-Free Maple syrup (Queens)
 
Chocolate Coating: subheading: Chocolate Coating:
150g 1½ bars Lindt Excellence Chocolate Block Cocoa 85% 150g 1½ bars Lindt Excellence Chocolate Block Cocoa 85%
2 tbsp Coconut Oil 2 tbsp Coconut Oil

Making the Base: subheading: Making the Base:
In a 20cm x 20cm square tin, Line the tin with baking paper, bottom and sides.
In a mixing bowl, add the 190g Almond Flour, 50g Oat Fibre, 75g Butter (Melted), ¼ cup Erythritol with Stevia Sweetener Powdered, 3 tbsp Cocoa Powder, 1 tsp Vanilla Essence, 1 egg (Whisked), mix them all together until it's fully combined.
Press the mixture down into the baking dish. Use a fork and prick the base to ensure it cooks evenly and doesn't bubble up.
Baking: subheading: Baking:
Preheat your oven to 180C, Bake the base for (approx. 8 to 10 mins)
Once cooked, let it cool as you make your topping.
Making the filling: subheading: Making the filling:
In a large mixing bowl, add the 1 can coconut cream, ½ cup Erythritol with Stevia Sweetener Powdered, ½ cup coconut oil, 2 cups desiccated coconut, ¼ cup Sugar-Free Maple syrup (Queens), mix all together using a spoon, mix up well.
Add the mixture over the base and make it nice and even, smooth it out with a back of a spoon, then place it in the fridge to set for 30 minutes or so.
Making the chocolate topping: subheading: Making the chocolate topping:
In a 2-pot system, (pot with some water in with a heat-proof bowl on top to melt the chocolate in)
While the caramel is cooling, make your chocolate top: combine 150g 1½ bars Excellence Chocolate Block Cocoa 85% with 2 tbsp coconut oil.
Once melted, let it cool for about 10 minutes then pour over the base.
Cut and serve, enjoy.

Nutritional facts: This is only 5g Net Carbs Per Serving (Divided by 15 Servings)  Nutritional facts: This is only 5g Net Carbs Per Serving (Divided by 15 Servings)
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves