Salted Chocolate And Peanut Butter Tart

Servings: Serves 8

Ingredients

Method

1

Roughly break the biscuits into a food processor with the peanuts and pulse to fine crumbs.

2

Stir the melted butter and a pinch of salt into the biscuits and tip into a 24cm, loose bottomed tart tin. Spread out over the base and sides as evenly as possible with the back of a spoon to create a crust. Refrigerate while you make the filling.

3

Rinse out the food processor and add the peanut butter, silken tofu and icing sugar. Process until fully combined.

4

Break the dark chocolate into a bowl with the coconut oil and melt in 30 second blasts in the microwave, stirring between each. Stir well to combine.

5

Fill the tart case with the peanut butter mixture, spreading it out as evenly as you can, and smooth the top ready for the chocolate layer.

6

Pour the melted chocolate over the peanut butter filling and transfer to the fridge to chill overnight, or for at least 2 hours.

7

Bring to room temperature before serving and decorate with some chopped salted peanuts, if you like

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