Chocolate, Coffee and Cream Pie

Ingredients

Base:

  • 3 tbsp butter

  • 75g chocolate (unsweetened)

  • 1 3/4 cups desiccated coconut

Filling:

  • 1/2 cup Lakanto or rapadura sugar

  • 1 cup water

  • 1 tbsp gelatine

  • 50ml coffee or 2 tbsp instant coffee

  • 75g chocolate (unsweetened)

  • 2 tbsp brandy

  • 200ml cream

Topping:

  • 100ml cream

  • 100g chocolate (unswetened)

  • 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.

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