150g ground almond
30g cocoa powder
2 tbsp. powdered xylitol
2 tbsp. coconut oil
250 ml coconut cream (chilled)
500 g greek style yogurt
8 tbsp. powdered xylitol
1 tsp. coconut essence
4 tsp. gelatine dissolved in 1/6 glass hot water
1 sachet sugar free jelly (you will need about 300ml)
Coconut for decoration
Dissolve gelatine in hot water and stir well (there shouldn’t be any lumps). Set aside to cool down slightly.
In a mixing bowl place the chilled coconut cream.
Add yogurt, spoon after spoon, whisking constantly. Beat at high speed for a few minutes. At the end add the powdered xylitol and coconut essence and beat for further few minutes.
Add 2 tbsp. yogurt mixture to dissolved gelatine and mix well. Pour it onto the yogurt mixture beating constantly.
Pour the whole mixture on cooled down base and refrigerate for at least 6 hours or until well set.
Prepare jelly and cool it down completely.