Sugar-Free Triple Chocolate No-Bake Cake

150 mins
Serves 12
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Directions

  1. 1Mix the dark chocolate cookie base ingredients.
  2. 2Press the base mixture into a 9-inch springform pan.
  3. 3Freeze the base for 15 minutes.
  4. 4Beat the dark chocolate mousse ingredients.
  5. 5Fold in the whipped cream into the dark chocolate mousse.
  6. 6Spread the dark chocolate mousse over the frozen base.
  7. 7Freeze the dark chocolate mousse layer for 30 minutes.
  8. 8Beat the milk chocolate mousse ingredients.
  9. 9Fold in the whipped cream into the milk chocolate mousse.
  10. 10Spread the milk chocolate mousse over the dark chocolate layer.
  11. 11Freeze the milk chocolate mousse layer for 30 minutes.
  12. 12Beat the white chocolate mousse ingredients.
  13. 13Fold in the whipped cream into the white chocolate mousse.
  14. 14Spread the white chocolate mousse over the milk chocolate layer.
  15. 15Smooth the white chocolate layer flat.
  16. 16Scatter dark chocolate shavings on top.
  17. 17Drizzle white chocolate over the shavings.
  18. 18Sprinkle flaky salt on top.
  19. 19Freeze the entire cake for 2 hours.
  20. 20Refrigerate the cake for 30 minutes before slicing.

Ingredients

  • 1.5 cups Almond flour, finely blanched
  • 3 tbsp Cacao powder, unsweetened
  • 5 tbsp Butter, melted, unsalted
  • 2 tbsp Monk fruit sweetener, granulated
  • 1 pinch Sea salt
  • 1.5 cups Heavy whipping cream, cold
  • 0.75 cup Lily's dark chocolate chips, melted, cooled
  • 4 oz Cream cheese, softened
  • 2 tbsp Cacao powder
  • 0.33 cup Monk fruit sweetener, powdered
  • 1 tsp Vanilla extract
  • 1 cup Heavy whipping cream, cold
  • 0.5 cup ChocZero milk chocolate chips, melted, cooled
  • 2 oz Cream cheese, softened
  • 0.25 cup Monk fruit sweetener, powdered
  • 1 tsp Vanilla extract
  • 1 cup Heavy whipping cream, cold
  • 0.5 cup ChocZero white chocolate chips, melted, cooled
  • 2 oz Cream cheese, softened
  • 3 tbsp Monk fruit sweetener, powdered
  • 1 tsp Vanilla extract
  • Lily's dark chocolate shavings
  • ChocZero white chocolate drizzle
  • Flaky sea salt

Equipment

9-inch springform panknife

Tips

  • Cool all chocolate fully as warm chocolate deflates whipped cream instantly.
  • Freeze each layer fully before adding the next to keep layers distinct.
  • Warm a knife before every cut for a clean triple layer reveal.
  • Store refrigerated for up to 5 days.