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Chocolate Chip PB Cookie Icebox Tart

Crust

  • 1 cup cassava flour
  • 1 cup almond flour
  • 1/2 cup maple
  • 2 sticks Culcherd Original Butter 
  • 1/4 cup sugar free chocolate chips
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan pink salt 

Filling

  • 2 Culcherd Original Cheese
  • 1/4 cup all natural PB 
  • 2 tbsp maple 
  • 2 tbsp powdered monk fruit sweetener (or you can sub maple) 
  • 1 tsp vanilla extract 
  • 1-2 tbsp unsweetened coconut milk, if needed to thin filling 

For the Crust:

  • In a large bowl, combine cassava, almond, baking soda, baking powder and salt
  • Using your hands, work in the butter until it resembles course crumbs and there are no longer any chunks
  • Add maple and mix well, stir in chocolate chips 
  • Press evenly into 8” tart pan 
  • If there is leftover dough, form into cookies for garnishing  
  • Bake at 375 for 11 min 

For the Filling:

  • Combine all ingredients in a high powdered blender and process until smooth and creamy
  • Taste and adjust sweetness and/or PB if needed
  • Pour filling into crust and set in freezer overnight 
  • Once set, garnish with crumbled cookies, chocolate chips, coconut whip and/or whatever you have on hand