Light, creamy, and decadent comes to mind when I think of this sugar free 4 layer delight. I have been thinking about how to make this dessert within my food limitations for awhile now. It is easy to make but does take time because of the four layers.
For the crust I used my recipe from my sugar free pumpkin squares. For the second layer I used the recipe for my cheesecake parfait and just left the berries out. Then I decided to make the third layer with coconut whipped cream and my chocolate syrup. I then topped it all off with coconut whipped cream as the fourth layer.
The end result is a light, creamy, and delicious sugar free 4 layer delight. Enjoy!
Sugar Free 4 Layer Delight
Light and creamy this dessert is perfect for hot summer days.
Author: Thyme and Tarragon
Recipe type: Dessert
Ingredients
- Crust:
- ¾ cup almond flour
- ⅓ cup coconut oil
- 2 tablespoons xylitol
- ¾ cup chopped pecans
- Cheesecake Layer:
- 1 can full fat coconut milk - chilled overnight in refrigerator
- 4 ounces cream cheese - softened - Snofrisk goat cream cheese (contains some cow's cream) or Kite Hill almond cream cheese
- 1 tablespoon xylitol
- 1 teaspoon vanilla
- ½ teaspoon liquid stevia
- ¼ teaspoon lemon peel
- Chocolate Layer:
- 1 can full fat coconut milk - chilled overnight in refrigerator
- 1 tablespoon xylitol
- ½ cup cocoa powder
- 4 tablespoons coconut oil - melted
- 1 teaspoon vanilla
- ½ teaspoon liquid stevia
- Topping:
- 1 can full fat coconut milk - chilled overnight in refrigerator
- 1 tablespoon xylitol
Instructions
- For the Crust:
- Mix the almond flour, xylitol and coconut oil together. Add the pecans and mix.
- Spray 8x8 pan with cooking spray and press crust into bottom of pan. Bake at 350 degrees for 10-12 minutes and let cool.
- For the Cheesecake layer:
- Chilling the canned coconut milk will separate the fatty pulp from the liquid. Scoop out creamy coconut milk from the top of the can and leave the watery part. Pour chilled coconut cream, liquid stevia, vanilla, and lemon peel in large bowl. Beat on high with mixer until it turns into whipped cream. Set aside.
- Beat softened cream cheese (use nut cream cheese if Vegan or Paleo) and xylitol until creamy. Add to whipped coconut cream and beat until it is mixed well and is light and creamy.
- Spread over crust. Set aside.
- Chocolate Layer:
- Mix melted coconut oil, liquid stevia, vanilla, and cocoa powder together until smooth. Set aside.
- Whip chilled coconut cream and xylitol until it turns into whipped cream. Use a little of the coconut water 1 tablespoon at a time if it is too thick. You want it to be light and creamy. Continue to whip the coconut cream while drizzling the chocolate into the bowl. I used about half of the chocolate. You want to add enough for it to be chocolate-y but not so much that is thickens up.
- Gently spread over cheesecake layer. Set aside.
- Topping:
- Whip chilled coconut cream and xylitol until it turns into whipped cream. Add one tablespoon of coconut water at a time as needed to make the whipped cream light and fluffy and easy to spread.
- Spread over chocolate layer.
- Optional: Sprinkle chopped pecans over topping.
- Chill for at least 2 hours.
