Peanut Butter and Chocolate Tart

Servings: Makes: 10 servings

Nutritional Information:

Per 100g

Calories 295 Fat 22g Saturates 9.3g Sugars 10g Salt 0.07g Protein 7.8g

 


Ingredients

Method

1

Preheat the oven to 180°C (Gas Mark 5, 350°F) and lightly grease a 20 cm (8 in) tart tin.

2

To make the crust, combine the dry ingredients in a large bowl. Whisk the coconut oil and maple syrup in a separate bowl then pour into the dry ingredients. Use your hands to form the mixture into dough, and pop it in the centre of the tart tin.

3

Press the dough into an even layer, making sure to go up the sides. Use a fork to poke the surface with a few holes, and bake for 12 minutes or until the top begins to turn brown. Remove the crust from the oven and set aside on a wire rack to cool completely.

4

To make the filling, blend all the ingredients in a food processor until smooth and creamy. Spoon into the chocolate tart case and pop into the freezer while you prepare the chocolate topping

5

For the chocolate topping, combine the ingredients in a bowl, and then pour on top of the tart.

6

Drizzle over the melted peanut butter and sprinkle some crushed peanuts and sea salt on top. Freeze for another 2 hours (or up to 3 days). Before serving, let the tart soften a little out of the freezer for 20–25 minutes.

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