Crust:
1/2c pecan meal
1/4c almond meal
1/4c cacao powder
2tbsp coconut butter (melted)
1tbsp honey
2tsp coconut oil (melted)
Pinch salt
Filling:
4oz goat cheese (room temperature)
2tbsp butter (room temperature)
3tbsp almond butter (room temperature)
3tbsp maple sugar (or sweetener of choice)
1/4c plus 2tbsp chocolate chips
1tbsp coconut butter
- Mix all crust ingredients together in a mixing bowl, until well combined and the mixture resembles wet sand
- Grease a Pyrex dish, and press crust mixture evenly across the bottom. Place in freezer to firm up while preparing the filling
- Beat the goat cheese with the sugar in a stand mixer until well combined and creamy
- Add the butter and beat until combined scraping down the sides as necessary
- Add the almond butter and beat until combined scraping down the sides as necessary
- Melt chocolate and coconut butter in a double boiler
- Add melted chocolate to goat cheese mixture and beat until combined scraping down the sides as necessary
- Pour filling over the crust and return to the freezer for at least 2 hours before serving.
