Ingredients
Base:
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3 tbsp butter
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75g chocolate (unsweetened)
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1 3/4 cups desiccated coconut
Filling:
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1/2 cup Lakanto or rapadura sugar
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1 cup water
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1 tbsp gelatine
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50ml coffee or 2 tbsp instant coffee
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75g chocolate (unsweetened)
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2 tbsp brandy
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200ml cream
Topping:
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100ml cream
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100g chocolate (unswetened)
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1/4 cup Lakanto
Method
Base:
Melt the butter and chocolate over a low heat. Mix with the coconut. Press firmly into a lined cheesecake tin. Chill.
Filling:
Lightly heat all ingredients except cream until dissolved. If desired substitute water and instant coffee with 1 cup of strong brewed coffee. Pour into base and chill.
Topping:
Melt chocolate, cream and Lakanto together over low heat. Spread over top of pie. Chill.
If using sweetened chocolate, leave out the Lakanto or sugar in the topping.
