I am sure by now if you have been following some of my posts you know that I am living a Trim Healthy Mama lifestyle! If not, basically, it’s an amazing book that helped me turn my health around by just how I eat. I eat delicious foods but stay away from sugar, processed foods, & bad carbs. I still eat good carbs so don’t think it’s a “no carb” diet. NOT the case! I eat brown rice, lentils, sprouted breads, beans, fruit, etc etc. But my latest recipe is me turning a coffee flavored chocolate pie into a Trim Healthy Mama friendly pie! It’s sugar free and gluten free but it still has all the wonderful taste that a regular sugary pie would have. I hope you give it a chance and try it out! One thing I make sure of is that my recipes are approved of by my family. If they don’t like it or I don’t like it I won’t post it. I enjoy food and I want my recipes to taste good! 🙂
Here we go… cream your butter, egg, vanilla, sweetener (I use xylitol, you might want to grind it up really fine so it will be smoother. You can do that with a coffee bean grinder or a blender or a food processor. If you don’t want to use xylitol you can use Truvia or Stevia or Swerve, which ever works best for you).
Allow crust to cool completely.
If you just happen to be following the Trim Health Mama book, this is a heavy S dessert! But very delicious & rich!!
MOCHA CHEESECAKE COOKIE PIE
1 and a half a cup of almond flour
1 stick of butter
1/2 cup to 1 cup of sweetener (again I used xylitol but your can use Truvia or Swerve or Stevia just a couple drops or sprinkles of Stevia)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup of pecan pieces
1 tsp vanilla
1- 8oz package cream cheese
1/4 cup heavy whipping cream or half & half
1 cup of sweetener
1/4 cup hot water
1/2 oz unsweetened chocolate baking bar
1 tbsp. instant coffee grounds
1 tsp vanilla
1/3 cup of heaving whipping cream
1/3 cup sweetener
1 tsp vanilla
1 oz 85% chocolate bar piece
Cream your butter, sweetener, egg, & vanilla. Add your almond flour, salt, soda, & pecan pieces. Blend well. Press into a sprayed pie dish. You may need to place dish into freezer to make it easier to press into dish. Bake at 375 degrees for 20 minutes. Let the cookie pie crust cool completely. Heat up a 1/4 cup of hot water. Add your unsweet chocolate to the hot water and your instant coffee grounds. Let that cool down before adding that to your cream cheese. Mix the cream cheese, sweetener, heavy whipping cream, vanilla, & cooled chocolate/coffee mixture together. Pour into the cooled cookie pie crust. Whip up the heavy whipping, vanilla, & sweetener. Spread that on top. Chunk up the dark chocolate and sprinkle on top of the pie. Allow to firm up in fridge for 30 minutes or enjoy right away!