Line a 7" springform pan or small tart pan with parchment paper.
In a medium bowl, whisk together almond flour, salt and stevia.
Melt coconut oil and stir in water. Pour wet ingredients over dry and mix well with a fork. Press dough firmly into pan.
Melt chocolate in a glass bowl over a saucepan of boiling water (or microwave about 30 sec). Pour over crust, reserving ¼ of the chocolate for drizzling over the top (or use additional chocolate). Freeze crust while you prepare the next layer.
To make the blackberry layer:
Puree blackberries in a food processor or small blender. (Optional: pour puree through a strainer to remove seeds)
In a medium bowl, stir together all ingredients. Pour over crust.
Chill for 15 minutes to allow the top layer to thicken. Garnish with blackberries.
Chill for approximately 30 minutes until the layer has hardened/set. Enjoy!
Notes
Featured Products I used in this recipe:Keep refrigerated for up to 5 days. Do not freeze or the coconut oil will turn rock hard, and the blackberries will turn to mush when thawed.If you need a sub for stevia, you can replace ½ Tbs water with ½ Tbs maple syrup in the crust. And for the filling, replace 1 Tbs of coconut milk with maple syrup. Taste and add a few teaspoon more if needed.Follow me on Pinterest!