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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This is the filling for my gluten free chocolate peanut butter tart located here: /chocolate-peanut-butter-tart/ Ingredients:
1 (14 ounce) can coconut milk (not lite) |
1 pinch celtic sea salt |
2 tablespoons arrowroot |
1 tablespoon agave nectar |
3 tablespoons yacon syrup |
5 drops stevia |
1 tablespoon vanilla extract |
1 cup dark chocolate, 73 |
Directions:
1. In a saucepan, heat coconut milk and salt over medium heat.
2. Raise heat and sift the arrowroot powder into the pot, then whisk vigorously by hand or with a hand blender until thick.
3. Whisk in agave, yacon, stevia and vanilla.
4. Remove from heat and let stand for 5 minutes; add chocolate, stirring vigorously until melted.
5. Chill for 10 minutes, then pour into cooled pie crust.
6. Refrigerate for 1-2 hours, until firm.
7. Serve.
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