Double chocolate cookie crust covered in chocolate sauce, whipped cream and strawberries --with zero added sugar, dairy or gluten!
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What I used:
Sweetener Swap: Instead of stevia, you can replace 3 Tbs milk in the crust with maple syrup (or sugar-free syrup) and proceed with the recipe. If it needs extra sweetness, add a little dry sweetener, such as coconut sugar. Use regular dark chocolate instead of Lily's if you're not low-carb.
Sauce Tip: Add extra oil to make the sauce stay drippy, since it firms up when refrigerated. Do *not* use coconut oil in the chocolate sauce unless you want it to harden extra hard.
To store: keep refrigerated for up to 1 week. Crust may be frozen separately without the toppings, tightly wrapped for 1 month.