No Bake Chocolate Mousse Tart

1 ¼ cups Almond Flour

¼ cup Cocoa Powder

¼ cup Powdered Swerve , or ⅛ cup gentle sweet or whole earth sweetener

5 Tbsp Butter, melted

¾ cup Whipping Cream

¾ cup Unsweetened Almond Or Cashew Milk

¼ cup Butter

3 ounces Good Quality Unsweetened Dark Chocolate, chopped (do not use sweetened chocolate here, as your mousse may not set properly)

3 Tbsp Cocoa Powder

6 Tbsp Powdered Swerve Sweetener, or 3 Tbsp gentle sweet or whole earth sweetener, more to taste

¼ tsp Espresso Powder (Optional), boosts chocolate flavor

3 large Eggs

1 cup Whipping Cream

2 Tbsp Powdered Swerve Sweetener, or 1 Tbsp gentle sweet or whole earth sweetener, more to taste

¼ tsp Vanilla Extract

½ ounce Dark Sugar-Free Chocolate

Lightly grease a 9-inch tart pan with a removable bottom.

In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Add melted butter and stir until the mixture clumps together.

Press firmly and evenly into bottom and up sides of prepared tart pan. Refrigerate until filling is ready.

In a small pan, combine cream, almond or cashew milk, and butter. Bring to a full boil and then remove from heat.

In a blender, combine unsweetened chocolate, cocoa powder, sweetener, and espresso powder. Pour in scalded cream mixture and blend until smooth.

Add eggs and blend again until smooth (*if you are concerned about the eggs, use pasteurized shell eggs such as Safest Choice). Pour into chilled crust and chill until firm, at least 1 hour. Gently press the tart pan from the bottom to remove the sides and place on a serving platter

Beat whipping cream with sweetener and vanilla until it holds stiff peaks. Spread over mousse to the edges of the tart.

Using a cheese grater, shave the dark chocolate over the whipping cream. Let set a bit in the refrigerator before serving.