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