Name: Triple-Layer Frozen Cheesecake Bites
Ingredients: 55 g 2oz dark chocolate (85% cacao or more); 1 tbsp butter or coconut oil; 2 tbsp heavy whipping cream or coconut milk; 75 g 2¾oz almond flour; 1 tbsp butter or coconut oil (softened); ½ tsp cinnamon; 1 tbsp powdered erythritol or 3-5 drops of liquid stevia extract; 1/8 tsp salt; 180 g 6oz creamed coconut milk, cream cheese, or mascarpone cheese; ½ tsp vanilla powder or 1-2 tsp unsweetened vanilla extract; 1 tbsp powdered erythritol or 3-5 drops of liquid Stevia extract

Instructies

For the Chocolate Ganache Layer:

Break the dark chocolate into small pieces and place it in a small bowl.
In a saucepan over medium-high heat, melt the butter with the cream.
Once foam starts to develop on top, slowly pour this mixture over the chocolate while stirring, allowing the chocolate and cream to combine.
Set it aside to cool.

For the Almond Layer:

In a bowl, mix the almond flour, softened butter or coconut oil, cinnamon, erythritol (or liquid stevia), and salt.

For the Cheesecake Layer:

In another bowl, mix the creamed coconut milk (or cream cheese or mascarpone), vanilla (powder or extract), and erythritol (or liquid Stevia).

Assembly:

Divide the almond mixture into 6 equal parts and press each part into small to medium-sized muffin cups (silicone molds work well).
Top each almond layer with a dollop of the cheesecake mixture.
Then, add a tablespoon of the chocolate ganache over the cheesecake layer.
Freeze the cheesecake bites for at least 2 hours before serving.
Store the bites in the freezer for up to 3 months.

Triple-Layer Frozen Cheesecake Bites