Healthy Quintuple-Chocolate Dark Chocolate Truffle Tart

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Servings: 1 9" tart

Prep Time: 1

Total Time: 1

Spray a 9" springform pan with cooking spray and set aside.
In a large, microwave-safe bowl, add the coconut butter and microwave at 20-second intervals, stirring between each one, until melted.
Add the coconut milk, honey, and extracts and stir together. Once incorporated, add the cocoa powder and stir again. Add the protein powder and salt and stir once more. Fold in the oats.
Scoop this mixture into the prepared cake pan and spread with the back of a spoon. Use a pastry roller to flatten further (or you may wrap your fingers with plastic wrap and bring the mixture to the edges of the pan).

Add the protein powder, erythritol, cocoa powder and coffee to a medium bowl and stir. Add the coconut oil, water and extract and stir again (mixture should be sticky).
Scoop this mixture into the pan and spread using only the spoon you used to stir the mixture with to spread the mixture with into the pan. Refrigerate until firm.
Once firm, flatten with a pastry roller (you can probably use a rubber spatula).

In a microwave-safe bowl, add the chocolate and microwave at 30-second intervals, stirring between each one, until melted.
Stir in the coconut milk ¼ cup at a time, then add the three tablespoons.
Add the stevia, stir, then add the powdered erythritol spoonful at a time. Pour this mixture over the previous layer and pat the pan to bring it to the edges (I could see some air bubbles so I pat the pan on the counter until they reached the surface -- it doesn't have to be perfect though, the glaze with cover it). Refrigerate overnight.

In a small bowl, add all the ingredients and whisk.
Put glaze into a sandwich bag (or piping bag) and snip a tiny corner and drizzle in your desired design.
Top with the chocolate chips. You can either serve immediately or refrigerate for an hour to firm up, but only add the glaze the day of serving.

Course: Dessert

Cuisine: Pie