Frozen Chocolate Fudge Tart
- 5 tbsp Cocoa Powder
- ½ tsp Cinnamon
- 7 tbsp Xylitol
- 4 tbsp Unsalted Butter
- 3 cups Coconut Cream
- 4 oz Sugar Free Chocolate Chips
- 2 tsp Vanilla Extract
- 1⅔ servings All Purpose Baking Mix
- 1 tsp dry Coffee (Instant Powder)
- Preheat oven to 425°F.
- For the crust: In a food processor, pulse the ½ cup All Purpose Baking Mix, 4 tbsp cocoa powder, cinnamon and 3 tbsp xylitol to combine, about 10 seconds. Add cold chopped butter and pulse until mixture resembles a coarse meal, about 30 seconds. Add ½ cup coconut cream and pulse until mixture begins to come together, about 30 more seconds.
- Transfer dough to a 9-inch pie plate and pat into an even layer on bottom and sides. Prick the dough about 15 times with a fork and crimp edges decoratively. Cover lightly with aluminum foil and bake 10 minutes, until set. Uncover and bake 10 more minutes until light golden brown. Cool crust before filling.
- For the filling: Place chocolate and 1 tsp vanilla extract in a medium bowl. Heat one cup coconut cream and instant coffee over medium-high heat until just about to boil, about 4 minutes. Pour over chocolate, let stand 3 minutes, then stir until chocolate is melted. Pour into pie shell, smooth top and chill 30 minutes.
- In a medium bowl with an electric mixer on high speed, beat remaining coconut cream, 4 tbsp xylitol, 1 tsp vanilla extract and 1 tbsp cocoa powder until medium peaks form, about 4 minutes. Spread over chocolate layer and freeze at least 2.5 hours or until firm. Remove from freezer 10 minutes before serving.
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