Ingredients
- [Chocolate Pudding Layer] 1 cup Almond Milk
- [Chocolate Pudding Layer] 1 cup Heavy Cream
- [Chocolate Pudding Layer] 1/2 cup Swerve
- [Chocolate Pudding Layer] 4 Egg Yolks
- [Chocolate Pudding Layer] 1/2 tsp Xanthan Gum
- [Chocolate Pudding Layer] 1/4 cup Cocoa Powder
- [Chocolate Pudding Layer] 1 1/2 oz Unsweetened Chocolate
- [Chocolate Pudding Layer] 3 tbsp Butter
- [Chocolate Pudding Layer] 1/2 tsp Vanilla Extract
- [Crust] 1 1/4 cup Almond Flour
- [Crust] 5 tbsp Cocoa Powder
- [Crust] 5 tbsp Swerve
- [Crust] 3 1/2 tbsp Butter
- [Peanut Butter Layer] 3/4 cup Heavy Cream
- [Peanut Butter Layer] 1/4 tsp Stevia
- [Peanut Butter Layer] 8 oz Cream Cheese
- [Peanut Butter Layer] 3/4 cup Peanut Butter
- [Peanut Butter Layer] 1/2 cup Swerve
Instructions
- (Crust) In a medium bowl, whisk together almond flour, cocoa powder, and sweetener. Add melted butter and stir until well combined.
- (Crust) Remove about 1/4 cup of crust mixture and set aside.
- (Crust) Press remaining crust firmly and evenly into the bottom of a 9-inch springform pan.
- (Peanut Butter Layer) In a large bowl, whip 1/2 cup of the whipping cream with the stevia extract until it holds stiff peaks.
- (Peanut Butter Layer) In another large bowl, beat cream cheese with powdered sweetener until smooth. Beat in peanut butter and remaining whipping cream until well combined.
- (Peanut Butter Layer) Gently fold in whipped cream until combined.
- (Peanut Butter Layer) Spread peanut butter mixture carefully over crust. Refrigerate while preparing pudding layer.
- (Chocolate Pudding Layer) In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
- (Chocolate Pudding Layer) In a bowl, whisk egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into the saucepan.
- (Chocolate Pudding Layer) Reduce heat to medium-low and sprinkle the surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 3 or 4 minutes.
- (Chocolate Pudding Layer) Remove from heat and stir in chopped chocolate and butter until smooth. Stir in vanilla extract.
- (Chocolate Pudding Layer) Let cool about 15 minutes and then spread evenly over peanut butter layer. Sprinkle with reserved crust ingredients.
- (Chocolate Pudding Layer) Refrigerate until set, at least 3 hours. To serve, run a sharp knife around the inside of the pan and remove sides. Run the knife under hot water to cut nice even slices.