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–+ servings
Linda S. Smith

Sugar-Free Sex In A Pan

A rich, guilt-free dessert combining chocolate and cream, perfect for gatherings or a sweet treat without the sugar.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 cup almond flour Can substitute with finely ground walnuts or hazelnuts.
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup melted coconut oil Can substitute with unsalted butter if not strictly dairy-free.
For the filling and topping
  • 2 cups sugar-free chocolate pudding mix Can create your own if unavailable.
  • 3 cups almond milk Regular milk can be substituted.
  • 1 cup sugar-free whipped cream
  • 1/2 cup sugar-free dark chocolate chips
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, cocoa powder, and melted coconut oil until it forms a cohesive mixture. Press this into the bottom of your baking dish to form the crust—compact it well!
  2. Bake the crust for 10-12 minutes, then allow it to cool completely.
Filling
  1. In another bowl, whisk together the sugar-free chocolate pudding mix and almond milk until thickened. This will take a minute or two, so be patient!
  2. Carefully spread the thick pudding mixture over the cooled crust, ensuring even distribution.
Topping and Chilling
  1. Top with the sugar-free whipped cream, creating a nice layer. Sprinkle the sugar-free dark chocolate chips over the top for extra chocolatey goodness!
  2. Refrigerate your creation for at least 2 hours before serving to allow the flavors to meld beautifully.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 18gProtein: 5gFat: 18gSaturated Fat: 14gSodium: 250mgFiber: 5gSugar: 1g

Notes

To serve, consider plating in dessert cups or bowls. Drizzle melted dark chocolate on top or add fresh strawberries for contrast. Store leftovers tightly covered in the refrigerator for up to 4 days or freeze for later enjoyment.

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