Chocolate Peanut Butter Dirt Cake

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

1. (Crust) In a medium bowl, whisk together almond flour, cocoa powder, and sweetener. Add melted butter and stir until well combined.
2. (Crust) Remove about 1/4 cup of crust mixture and set aside.
3. (Crust) Press remaining crust firmly and evenly into the bottom of a 9-inch springform pan.
4. (Peanut Butter Layer) In a large bowl, whip 1/2 cup of the whipping cream with the stevia extract until it holds stiff peaks.
5. (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.
6. (Peanut Butter Layer) Gently fold in whipped cream until combined.
7. (Peanut Butter Layer) Spread peanut butter mixture carefully over crust. Refrigerate while preparing pudding layer.
8. (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.
9. (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.
10. (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.
11. (Chocolate Pudding Layer) Remove from heat and stir in chopped chocolate and butter until smooth. Stir in vanilla extract.
12. (Chocolate Pudding Layer) Let cool about 15 minutes and then spread evenly over peanut butter layer. Sprinkle with reserved crust ingredients.
13. (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.