Low-carb passion fruit mousse pie
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- Coconut Flour | 1/2 cup
- Crushed cashews or sherm | 1/2 cup
- Butter | 2 tablespoon
- Natural Sweetener (Xylitol) | 5 tablespoon
- Chocolate 70% | 70 g
- passion fruit | 2 unit(s)
- Lemon | 2 tablespoon
- Whole Grain Yogurt | 1/2 unit(s)
- Milk powder | 2 tablespoon
- Pie Ingredients:
1/2 cup of coconut flour;
1/2 cup crushed cashews (I used xerem);
2 full tablespoons of melted butter;
2 tablespoons of xylitol or the sweetener of your choice.
70 grams of 70% chocolate (melted in the microwave or in a bain-marie).
Mix the flour and chestnut with the butter. Put it in a round shape, removable is best but use whatever you have.
Grease with butter and bake at 180° for 15 minutes.
Once baked, wait for it to cool, unmold and spread the melted chocolate over the base of the pie.
leave it reserved
1 large passion fruit (reserve two tablespoons for the syrup) or use another half of another one;
2 tablespoons of squeezed lemon juice;
1/2 full-fat natural yogurt;
2 full tablespoons of powdered milk;
2 full tablespoons of xylitol sweetener;
mix it all up
Sieve the passion fruit to get the juice out well, I used it whole and didn't remove the seed. Do as you see fit, then mix it all up and put it in the fridge.
After freezing, just put it on top of the ready-made pie!
2 tablespoons of passion fruit with the seeds;
1 tablespoon of xylitol or the sweetener of your choice;
2 tablespoons of water.
Cook over low heat until reduced and more concentrated. Finish the pie with the syrup.
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