Ingredients:
Cookie base
- 170g vanilla cookies or 2 cups almond flour
- 90g ghee butter, melted
- (Bake for 15min at 180•C)
Chocolate filling
- 3 cups unsweetened Greek yogurt
- 80g of chocolate high in % cacao @culto_cacao
- 7 gelatin previously hydrated in 1/2 cup of milk
- 10g stevia or monkfruit
- Toppigs: fresh raspberry
Process
- Crush the Biscuits and mix with melted ghee to form the crust in a tart pan.
- Mix the yogurt, melted chocolate and gelatin, pour on the crust.
- Refrigerate overnight.
- Decorate with fresh raspberry.