Ingredients:

  • 1.5 cups (150g) Old-fashioned oats, pulsed into a coarse flour
  • 1 cup (100g) Blanched almond flour
  • 0.25 cup (50g) Coconut sugar or monk fruit sweetener
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.5 tsp Sea salt
  • 8 oz (225g) Neufchâtel cheese, softened
  • 1 cup (245g) Plain non-fat Greek yogurt
  • 0.5 cup (60g) Powdered Erythritol or organic powdered sugar
  • 1 tsp Vanilla bean paste
  • 1.5 cups (350ml) Stabilized whipped topping
  • 2 packages (1.4 oz each) Sugar-free instant chocolate pudding mix
  • 2.5 cups (600ml) Cold skim milk
  • 1 tsp Instant espresso powder
  • 0.25 cup (30g) Shaved 70% dark chocolate

Instructions:

  1. Preheat oven to 350°F (175°C). Pulse oats in a food processor until they resemble coarse sand.
  2. In a mixing bowl, combine oat flour, almond flour, melted butter, sea salt, and sweetener. Mix until a crumbly dough forms.
  3. Press the mixture firmly and evenly into the bottom of a 13x9-inch baking dish. Bake for 12 minutes until golden and fragrant. Allow the crust to cool completely.
  4. In a large bowl, beat the softened Neufchâtel cheese and Greek yogurt with powdered sweetener and vanilla bean paste until smooth. Gently fold in the whipped topping.
  5. Spread the cream mixture evenly over the cooled crust using an offset spatula.
  6. Whisk together the cold skim milk, instant pudding mix, and espresso powder for 2 minutes until thickened. Pour over the cream layer and smooth the top.
  7. Garnish with shaved dark chocolate. Refrigerate for at least 4 hours before slicing into 24 squares.