Ingredients
Serves: 10
Coconut Milk Pastry Cream:
2 cups coconut milk (full fat)
1/2 cup erythritol, powdered
3 large egg yolks
1 large egg
1 tablespoon cornstarch (or arrowroot)
1/4 teaspoon xanthan gum
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Coconut Milk Chocolate Ganache:
3 ounces trader Joe's Belgium Chocolate
11/2 ounces unsweetened baking chocolate
2 tablespoons ghee (or coconut oil), warmed gently
1/4 cup xylitol, powdered (or 1/3 cup erythritol, powdered)
1/3 cup coconut cream
1/4 teaspoon vanilla extract
Dark Chocolate Cassis Cake:
2 cups almond flour
1/3 cup coconut flour
1/2 cup erythritol
1/3 cup dark cocoa powder
1 teaspoon instant coffee
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 squares Ghirardelli Cabernet Matinee Chocolate, cut into tiny squares
4 large eggs
1/3 cup coconut milk (full fat)
2 tablespoons Cassis Liqueur
2 tablespoons oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
Garnish:
Fresh Berries
Pomegranate seeds (optional)
Mint leaves (optional)
Preparation
