Embrace the coconutty crunch in this staple dessert by liberally sprinkling almond slivers all over it. We’ve also added a bit of cream cheese to the mix for good measure.
To make: Place a Chocolate Zucchini Crust on parchment paper (not wax) on a pan. Bake at 350 degrees for 4-5 minutes. Once the crust is thawed, smear chocolate cream cheese mixture on the crust. Top with shredded unsweetened coconut, shredded roasted almonds, @lilys_sweets chocolate chips, and @nekstella drizzle.
Tip: Make your own sugar-free chocolate cream cheese by mixing sugar-free chocolate Jello with cream cheese to taste.
Recipe by @momof6goeslowcarb