KETO-LOCA® Bounty Pie
Impress guests with a delicious homemade pie for your next party.
Ingredients (2 pieces)
- 55 gr almond flour
- 15 gr coconut flakes
- 10 gr cocoa powder
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 25 gr Sweet & Vanilla
- 30 gr melted butter
- Pinch of salt
Filling
- 125 ml whipped cream
- 50 gr @damhertnutrition coconut rind
- 125 gr cream cheese
- 1/2 tsp vanilla extract
- 25 gr Sweet & Vanilla
- 3 gelatine sheets
- KETO-LOCA® Dark or Milk Chocolate
Get baking!
- Preheat the oven to 160 degrees.
- Line the bottom of the springform pan (approx. 10 cm) with baking paper and grease the edges.
- Mix all the ingredients of the cake base into a dough. Divide the dough between the bottoms of the springform pan.
- Put the bottoms in the oven for about 10 minutes. Let the bottoms cool down.
- Soak the gelatine sheets in cold water for about 5 minutes.
- For the filling, mix together the coconut rind, sweetener, vanilla and cream cheese.
- Squeeze out the gelatine sheets and heat them in a pan with a tablespoon of water.
- Mix the gelatine with the cream cheese mixture.
- Whip the whipped cream until lumpy. Add the cream cheese mixture to the whipped cream little by little.
- Divide the filling between the bases and put the tarts in the fridge.
- For the topping, melt the melting chocolate au bain-marie.
- Pour or drizzle the chocolate over the tarts. Place the tarts in the fridge overnight.
- Finally, spread some shaved chocolate over the tarts.
Enjoy!
Recipe by denisvr