No Bake Sugar Free Samoa Pie

A truly trying time for every bariatric patient is that long walk into the grocery store at that CERTAIN time of the year, passing by the table staffed with little girls dressed in green, pushing their mind bending, will-destroying, sugar bombs.

I'm not sure what made me create this concoction. It might have been the "Girls in Green" or the coconut flakes I saw in my cupboard that needed to be used. Whatever it was that gave me an idea, it was fully loved by everyone

Ingredients

No Bake Chocolate Crust
½ cup sunflower seeds raw, unsalted (See Cook's Notes)
½ cup unsweetened cocoa powder
½ cup coconut flour
½ cup Swerve Confectioners sweetener
½ tsp salt
8 tbsp butter soft

Filling
16 ounces heavy whipping cream
1 tsp vanilla liquid stevia (See Cook's Notes)
8 ounces cream cheese softened

Topping
½ cup Coconut flakes unsweetened, toasted
2 ounces Sugar-Free Caramel sauce
2 ounces Sugar-Free Chocolate Chips (or 100% Cocoa chocolate, chopped)
3 tsp butter

Instructions

For the pie crust, place all ingredients into a food processor and process until smooth. Press into a 9 inch pie plate. Set aside.

Pour heavy cream and vanilla stevia into a stand mixer on high until whipped to soft peaks. Taste and adjust sweetener if needed. Set aside in another bowl - Not plastic.

Using the paddle blade attachment of the mixer, place the cream cheese in the mixer. Blend on high until smooth.

Fold the whipped cream in by hand or on low add it into the stand mixer to combine with the cream cheese .

Once smooth, spread into the pie crust.

Make the topping by stirring together the coconut flakes and caramel sauce and spread evenly over the pie.

Microwave the chocolate chips and butter together for 30 second intervals until melted. Stir well then drizzle over the coconut flake topping.

Refrigerate 2-3 hours or overnight.

Cook's Notes:

• PLEASE REMEMBER: While this pie is low carb and sugar free, it is not calorie free, it is not fat free. This is for a special occasion and not something I would indulge in but more than once a week. I must warn you, if you are trying to lose weight and this pie is in your fridge, you may have trouble with temptation. Take it to a friends house, enjoy a slice and leave it there, don't bring it home!
• I suppose you could use that frozen fake "Chilly Whip" instead of REAL whipped cream, but why in the world WOULD you?
• You can eliminate the chocolate drizzle and it will still be heavenly
• If you don't have nut allergies in the family you could swap the sunflower seeds with almonds or use almond meal.
• Substitute 1 tsp vanilla extract and 1 tsp Liquid Stevia equivalent and sweetener for vanilla liquid stevia.
• The caramel sauce is sweet enough on it's own. You may need to reduce or adjust. Start with a smaller amount as you can always add more in the filling if needed.
• Alternative Filling
  I had an event this weekend that required a more stable filling than whipped cream would provide, so I used the following as a replacement - it was MAGNIFICENT!!!!
• 16 ounces heavy whipping cream
• 1 pkg Jell0 Sugar Free White Chocolate pudding mix
• 8 ounces cream cheese softened
• Stir/Whisk together to pudding consistency and spread into crust.  Leave peaks for effect.