Another recipe for special occasions, it’s a variation on the Death By Chocolate. My partner is more of a coffee addict than into chocolate so I devised this for them. It may seem like a lot of coffee in this but you can get between 12 and 16 servings so in proportion it’s not that bad. The sweetener I used was granulated monk fruit which I’m loving using as there is no after taste, my partner says it needed a little more but I liked the bitter coffee taste. I think I will do both this and the chocolate version at Christmas when we have people over. Also thinking of experimenting with a lemon version of this, just needs a bit more thought.

Cappuccino Cream Pie

Mocha Crust

125g/1/2 cup (1 stick) butter

2 tbsp cocoa

3 tbsp instant espresso powder

40g/1/4 cup sugar substitute (to taste)

1 egg beaten

150g/1 1/2 cups almond flour

50g/ 1/2 cup unsweetened coconut

In a bowl over hot water melt your butter and sugar substitute and cocoa. Stirring until all the sugar sub melts.

Beat your egg and slowly pour it into the butter mix while you whisk.. stirring until it has mixed in.

Take the pot off the water and immediately stir in your coconut and almond flour.

Spread your almond flour/chocolate mixture onto the bottom of your dish. Let it cool to room temp.

Coffee Cream Filling

500ml/2 cups cream

40-80g/1/4-1/2 cup sugar substitute

3 egg yolks

5 tbsp instant espresso powder

1 tsp vanilla extract

1/4 tsp xanthan gum

Heat up your two cups of cream on medium. Whisk in your coffee.. Let it heat up to a gentle simmer (do not allow your cream to boil)

In a separate bowl, place your egg yolks and whisk in your sugar substitute and vanilla

Slowly add in your xanthan gum to the eggs, whisking continuously. DO NOT STOP.

Slowly pour in about 1/2 a cup full of the coffee cream into the eggs as you continue to whisk.

Mix it all together and then pour the mix back in pan and mix well.

Put it back onto a medium heat and stir continuously for about 5 minutes or until it has thickened up a bit.

Pour the mix on top of the base and leave to cool.

Decorate with a swirl of whipped cream and a coffee bean

Or you could dust pie with additional instant espresso powder OR cocoa powder or grated unsweetened chocolate

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