This is a calorie-dense, very filling dessert. Contains no gluten, no sugar, and only a few carbs. It’s quick to make and pleases even our picky kids. Worth to give it a try!
For the base:
200g desiccated coconut (unsweetened)
3 tbsp cocoa powder (unsweetened)
3 measuring spoon Yummy Sweet Red
1/2 tsp baking soda
Mix the dry ingredients. Mix the eggs with the sweetener and the water, fold in dry mix. Pour into a greased springform pan and bake for about 20 minutes.
For the filling:
1 tbsp (1 sachet) gelatin
500ml double cream
8 measuring spoon Yummy Sweet Red
1 tsp vanilla extract
50g dark chocolate (70% or higher)
zest of 1 orange
Bloom the gelatin in a bit of water, then add to the rest of the water and heat it until dissolved. Let it cool. In the meantime, grate the chocolate and the orange zest into the mascarpone.
Whip cream to firm peaks. Add vanilla and sweetener, carefully fold in gelatin. Mix with mascarpone, pour the filling onto pie “crust” and refrigerate it for at least 4 hours (or overnight).