Chocolate Peanut Butter Mousse Tarts (Low Carb and Gluten-Free)

Chocolate Peanut Butter Mousse Tarts (Low Carb and Gluten-Free)
Chocolate Peanut Butter Mousse Tarts (Low Carb and Gluten-Free)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 1/4

    cup butter

  • 1/4

    cup cocoa powder

  • 3

    tbsp granulated erythritol (or sugar)

  • 1

    large Safest Choice Egg, lightly beaten

  • 1

    cup almond flour

  • 3/4

    cup unsweetened, shredded coconut

  • 1/2

    cup chopped walnuts

  • 1/2

    tsp vanilla extract

  • Filling:

  • 8

    oz cream cheese, softened

  • 1

    cup creamy peanut butter

  • 1/2

    cup whipping cream

  • 1/4

    cup powdered erythritol (or powdered sugar)

  • 1/2

    tsp vanilla extract

  • Chocolate Glaze:

  • 5

    tbsp butter

  • 2

    oz unsweetened chocolate, chopped

  • 2

    tbsp powdered erythritol (or 1/4 cup powdered sugar)

  • 1/4

    cup cocoa powder

  • 1/4

    tsp vanilla extract

  • 20

    drops stevia extract (omit if using sugar)

Directions

For the crust, melt butter in a medium saucepan over low heat. Stir in cocoa and erythritol (or sugar) and then slowly whisk in beaten egg. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat and stir in almond meal, coconut, nuts and vanilla. Press crust evenly into bottom and sides of 4 4-inch diameter tart pans with removable bottoms and refrigerate until firm (30-45 minutes). For the filling, beat cream cheese and peanut butter together until well combined. Beat in whipping cream, then beat in powdered erythritol (or sugar) and vanilla extract until smooth and creamy. Divide filling between prepared crusts and use a knife or an off-set spatula to spread evenly over crusts. Smooth the top and refrigerate until firm, at least one hour. In a small saucepan over low, melt butter, unsweetened chocolate together and powdered erythritol (or sugar) together. Add cocoa powder and stir until smooth. Remove from heat and stir in vanilla and stevia extracts. Spread over filling and refrigerate tarts until chocolate is set, about half an hour.

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