Chocolate Layer

• 50 g Cocoa Powder
• 1 tsp Monkfruit sweetener or erythritol
• 1 tsp Flaxseed Oil
• 3 tsp Cacao Nibs

Coffee Layer

• 2 tbsp Decaffeinated Coffee (or 1/2 ultra lite coffee sachet)
• 5 tsp Water (hot)
• 1 pinch Cinnamon
• 1 pinch Star Anise (optional)

Coconut Layer

• 120 g Coconut Flour
• 1 tsp Flaxseed Oil
• 7 tbsp Water (cold)

Cream Cheese Layer

• 115 g Cream cheese
• 240 ml Cream (Thickened)
• 4 tsp Monkfruit sweetener or erythritol
• 1 tsp Vanilla Bean (or vanilla essence)

Instructions

• 1. Base Coconut Layer:
• 2. Combine the coconut flour, flaxseed oil and cold water in a bowl until mixture forms a crumble dough.
• 3. Add coconut crumble to the bottom of a glass, and press it down with a spoon. Place glass in the fridge to set while making the next layer.
• 4. Cream Cheese Layer:
• 5. Combine the cream cheese, cream, monk fruit sweetener and vanilla bean in a bowl and whisk until creamy.
• 6. Add half of the cream cheese layer on top of the coconut crumble, and set aside remaining half for later. Return the glass back into the fridge to set.
• 7. Coffee Layer
• 8. Mix coffee in a cup with 4-5 tsp of hot water and let it brew for 2 minutes. You can use decaf coffee or half an Ultra Lite coffee sachet).
• 9. Add a pinch of cinnamon and star anise to the coffee and stir. These spices extra flavour and depth to the dessert, but are optional if preferred to leave out.
• 10. Place the coffee layer on top of the cream cheese layer, then back into the fridge to set.
• 11. Chocolate Layer:
• 12. Mix together the cacao powder, monk fruit sweetener and flaxseed oil. Add chocolate layer on top of the previous coffee layer.
• 13. Then add the remaining cream cheese layer. Sprinkle cacao nibs on top decorate.
• 14. Place glass back in the fridge to set for 15 minutes, then enjoy.