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Ingredients Crust ¾ cup of unsweetened shredded coconut
¼ cup of unsweetened cocoa powder
½ cup of raw sunflower seeds
¼ cup of sweetener
¼ tsp of salt
4 tbsp of butter (room temp.)
Filling
¾ cup of coffee
2 1/2 tsp of gelatin
16 oz of cream cheese
2 tsp of coffee extract
2 tsp of vanilla liquid stevia
¼ tsp of salt
1 cup of heavy whipping cream
Directions Place
the coconut and sunflower seeds into a
food processor and blend well.
Add the rest of the crust ingredients to the food processor and blend until smooth.
Use your hands to press the crust mixture into the bottom of an 8 inch springform pan. Set aside.
Pour hot freshly-brewed coffee into a cup.
Add gelatin and stir until it has dissolved. Set aside.
Add cream cheese to an electric mixer and blend until smooth.
Add the cooled coffee and gelatin, coffee extract, vanilla liquid stevia stevia and salt. Blend until incorporated.
Pour in the heavy whipping cream and blend for 5 mins until the mixture has thickened.
Pour the mixture into the same pan as the crust.
Refrigerate for 3hrs or overnight before serving.
