Ingredients

1.

Hibiscus tea, unsweetened
12 fl oz
2.

Liquid stevia
15 Drop
3.

Gelatin
2 tsp
4.

Water
1 tbsp
5.

Raw egg, white
2 large
6.

Cream of tartar
0.13 tsp
7.

Almond flour
0.5 cup
8.

Coconut flour
0.13 cup
9.

Cocoa powder
1 tbsp
10.

Salt
1 dash
11.

Baking powder
0.25 tsp
12.

Unsweetened Dark Chocolate For Baking
2 oz
13.

Cream Heavy Whipping
0.5 cup
14.

Cream Heavy Whipping
0.5 cup
15.

Powdered Erythritol (Icing Sugar)
1 tbsp
16.

Vanilla extract
0.5 tsp
17.

Liquid stevia
15 Drop

Instructions

1.
To make the gelatin guts , brew the allotted amount of hibiscus tea. While the tea is still warm, stir in liquid stevia as well as any red food coloring you d like to use (optional). In a small separate dish, add powdered gelatin and pour the water over it. Let the gelatin sit untouched for 5 minutes until it blooms. Next, stir a spoonful of hot tea into the gelatin until the gelatin dissolves (add more tea as necessary). Return the gelatin mixture to the full glass of tea and stir to combine.
2.
Pour the tea into a new room-temperature cup or container, and place it in your refrigerator to set for 24 hours. Next, make the cookie crumble dirt by whipping egg whites and cream of tartar in a stand mixer until stiff peaks form. You can then color the egg whites with black food coloring to help give the cookie crumble the appearance of dirt (optional). In a separate large mixing bowl, combine almond flour, coconut flour, cocoa powder, salt, and baking powder. Use a spatula to fold the egg whites into the dry mixture by hand, which should result in a fairly dense but slightly crumbly dough. It may be a little sticky.
3.
Turn on an oven to preheat to 350 degrees. Line a sheet pan with parchment paper and press the cookie dough flat onto the paper. There s no need to shape any cookies here! Bake the cookie dough for 17 minutes, then let it cool on your stovetop. Whenever the cookie dough has cooled enough, crumble it up with your hands. You can temporarily store any cookie crumbles in a Ziploc bag in your refrigerator.
4.
To make the chocolate ganache, chop the dark chocolate into fine pieces and add them to a heat-safe bowl. Heat the first amount of heavy cream in a saucepan over low heat until it just starts to simmer. Immediately pour the hot cream over the chocolate, and cover the bowl with a piece of plastic wrap for 5 minutes. While the chocolate is melting, add the second amount of heavy cream to a stand mixer, and whip it at high speed until a whipped cream forms. Add Swerve, vanilla extract, and liquid stevia to your whipped cream.
5.
Once the chocolate has melted in the bowl, use a spatula to stir the chocolate and hot cream together until a ganache forms. Next, fold the whipped cream with your spatula into the heavy ganache. When you have a light, fluffy ganache, taste it to see if you want to add any more sweetener. Then, set the ganache to chill in your refrigerator for 15-20 minutes. You do not want the ganache to harden, just chill and firm up a little.
6.
When your guts, dirt, and ganache are all ready, you can assemble the dessert cups. Choose plastic cups, mason jars, or stemless wine glasses. Fill each vessel with about 2 ounces of chocolate ganache topped with about 1 ounce of crumbled cookie. Remove the hibiscus gelatin from your refrigerator, and scoop all of it out onto a plate. Break the gelatin up into chunky pieces of guts , then add about 1 ounce of them on top of each portion of cookie dirt. Serve chilled with a spoon.