This post is sponsored by Davidson’s Safest Choice Eggsand is published on their BLOG. All opinions are 100% mine.
This is actually a recipe I have owed my readers for quite some time, and the fact that I am only posting it now is testament to just how hard it is, as a food blogger, to come back around to a recipe you’ve already made. See, I made the original version last August, when I was up at a cottage in Ontario with my family. Although the cottage wasn’t exactly “rustic”, the kitchen was very ill-equipped for cooking and baking, and my efforts were a little more slapdash than I would like. I posted the pictures, and a story about my creation, including how I dropped the leftovers upside down on the floor before I could get pictures of a slice. I also wanted to improve upon my creation before I shared the details, but I did promise that a recipe would be forthcoming soon. And so it is…if you consider “soon” to be within a 12 month timeframe!
In particular, I wanted to improve upon the crust of the pie or tart. I loved the filling and the chocolate-y glaze, they were both just right. But the crust was dry and crumbly and I like my crusts to be more than just vehicles to get the filling to my mouth. I like them to be stand-alone good in their own right. So I gave some thought to that crust and ended up deciding to borrow the nut, coconut and chocolate crust from my Nanaimo Bar Tart. Now that is a stand-alone crust! It’s also incredibly rich and filling, and it makes this whole recipe more interesting. It does, however, take a semi-raw egg to help the crust be cohesive, so it’s another perfect recipe for Safest Choice Eggs.
You can easily make this recipe as one big tart or pie, but I went with 4 small tarts because I like the way they look. They are incredibly rich, so even half a tart is almost too much. I will confess, I didn’t share these with my kids at all. They tend not to like cream-cheese based fillings, so my husband and I hoarded these all for ourselves. They were truly delicious and I am relieved to have finally made good on my promise to share this recipe!
Chocolate Peanut Butter Mousse Tarts (Low Carb and Gluten-Free)
Incredibly rich and decadent, these tarts can be made as four small tarts or as one large tart.
Ingredients
Crust:
- ¼ cup butter
- ¼ cup cocoa powder
- 3 tbsp granular Swerve sweetener
- 1 large Safest Choice Egg lightly beaten
- 1 cup almond flour
- ¾ cup unsweetened shredded coconut
- ½ cup chopped walnuts
- ½ tsp vanilla extract
Filling:
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- ½ cup whipping cream
- ¼ cup powdered Swerve sweetener
- ½ tsp vanilla extract
Chocolate Glaze:
- 5 tbsp butter
- 2 oz unsweetened chocolate chopped
- 1/4 cup powdered Swerve sweetener
- 2 tbsp cocoa powder
- 1/4 tsp vanilla extract
Instructions
For the crust:
- Melt butter in a medium saucepan over low heat. Stir in cocoa and Swerve (or sugar) and then slowly whisk in beaten egg. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat and stir in almond meal, coconut, nuts and vanilla. Press crust evenly into bottom and sides of 4 4-inch diameter tart pans with removable bottoms and refrigerate until firm (30-45 minutes).
For the filling:
- Beat cream cheese and peanut butter together until well combined. Beat in whipping cream, then beat in powdered Swerve (or sugar) and vanilla extract until smooth and creamy. Divide filling between prepared crusts and use a knife or an off-set spatula to spread evenly over crusts. Smooth the top and refrigerate until firm, at least one hour.
- In a small saucepan over low, melt butter, unsweetened chocolate together and powdered Swerve (or sugar) together. Add cocoa powder and stir until smooth. Remove from heat and stir in vanilla and stevia extracts. Spread over filling and refrigerate tarts until chocolate is set, about half an hour.
Serves 8 (at least! These things are very rich!). Each serving has a total of 16.6 g of carbs and 7.1 g of fiber. Total NET CARBS = 9.5 g.
