Homemade Sneakers

Preparation

1. Oven Keto tart crust in the six 4-inch tart sprayed with copra oil or butter at 350 F – 175 C.

Method

1. Make caramel sauce as directed, using 6 tablespoons butter and eight tablespoons cream. Cool and keep aside (these are often refrigerated for three days ahead.)
2. In the bowl of an electric mixer, beat the cheese. Gradually add the cream, scrape the bowl repeatedly to prevent lumps. Once all the cream has been added, beat the cream mixture to form stiff peaks.
3. Line a 9 × 9-inch square pan with 2 pieces of parchment, so the parchment hangs on each edge. Spread the mixture evenly within the bottom of the pan. Sprinkle evenly with peanuts, pressing lightly into the spreading mixture. Drizzle caramel sauce over peanuts and keep inside the freezer for 3 hours or overnight.
4. Once completely frozen, use the parchment to lift the frozen dessert out of the pan and into the chopping board. Dig 24 holes too. Divide the bars into 2 sets of 12 and place each on a parchment-lined baking sheet. Place the chocolate back inside the freezer to melt.
5. Melt the chocolate with copra oil on a double-boiler or within a microwave for 30 seconds, then 10 seconds, stirring occasionally, until melted.
6. Working with one sheet at a time, tap the extra chocolate, dipping each bar into the chocolate with a fork. Place back on the baking sheet. When all the bars are covered, return the baking sheet to the freezer and repeat with the opposite batch.
7. Once the chocolate is completely set, move the bar to an airtight container and freeze for three hours.