Chocolate Peppermint Ganache Pie

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 1/4 tsp Liquid stevia extract

• Baking & Spices

  • 1 cup Almond flour
  • 6 oz Chocolate, quality unsweetened
  • 1/4 cup Cocoa powder, dark
  • 1 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1/3 cup Swerve sweetener
  • 1/2 cup Swerve sweetener, powdered
  • 1/2 tsp Vanilla extract

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cup Heavy cream

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 cup almond flour
• 1/4 cup dark cocoa powder
• 1/3 cup Swerve Sweetener
• 1/4 tsp salt
• 1 large egg white
• 2 tbsp butter, melted
• 1/2 tsp vanilla extract
• 1 & 1/2 cup heavy cream
• 1/2 cup powdered Swerve Sweetener
• 1 tsp peppermint extract
• 1/4 to 1/2 tsp liquid stevia extract (depending on how sweet you like it)
• 6 ounces quality unsweetened chocolate, finely chopped
• 3 crushed peppermint candies for garnish (optional) - you can use sugar-free peppermints. I used just a little of Hammonds All Natural Candy Canes**.

Directions

• Preheat oven to 325F.
• In a large bowl, stir together the almond flour, cocoa powder, sweetener, and salt. Stir in egg white, melted butter and vanilla extract until dough comes together.
• Press dough into bottom and up sides of a 9-inch pie plate. Crimp edges in a decorative fashion. Bake about 12 minutes, until firm. Remove and let cool.
• In a medium saucepan over medium heat, whisk together the cream and powdered sweetener until combined. Bring to just a boil, then remove from heat. Stir in the peppermint extract and stevia extract.
• Add chopped chocolate and let sit 5 minutes until chocolate is completely melted. Whisk until smooth. Pour into cooled crust and refrigerate until set, at least 2 hours.
• Sprinkle with crushed peppermint candies if using.