1 1/4 cups almond flour
1/4 cup cocoa powder
1/4 cup powdered Swerve Sweetener
5 tbsp butter melted
Chocolate Mousse Filling:
3/4 cup whipping cream
3/4 cup unsweetened nut milk
1/4 cup butter
3 ounces good quality unsweetened dark chocolate chopped (do not use sweetened chocolate here, as your mousse may not set properly)
3 tbsp cocoa powder
6 tbsp powdered Swerve Sweetener
1/2 tsp espresso powder optional, boosts chocolate flavour
3 large eggs*
1 cup whipping cream
2 tbsp powdered Swerve Sweetener
1/4 tsp vanilla extract
1/2 ounce dark sugar-free chocolate
Lightly grease a 9 inch tartbpan (or shallow dish of your choosing about 9 in around)
In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Add melted butter and stir until the mixture clumps together.
Press firmly and evenly into bottom and up sides of prepared tart pan. Refrigerate until filling is ready.
Chocolate Mousse:
In a small pan, combine cream, almond or cashew milk, and butter. Bring to a full boil and then remove from heat.
In a blender, combine unsweetened chocolate, cocoa powder, sweetener, and espresso powder. Pour in scalded cream mixture and blend until smooth.
Add eggs and blend again until smooth (*if you are concerned about the eggs, use pasteurized shell eggs such as Safest Choice). Pour into chilled crust and chill until firm (OVER NIGHT) Gently press the tart pan from the bottom to remove the sides and place on a serving platter.
Beat whipping cream with sweetener and vanilla until it holds stiff peaks. Spread over mousse to the edges of the tart.
Using a cheese grater, shave the dark chocolate over the whipping cream. Let set a bit in the refrigerator before serving.