Vegan Salted Peanut Butter Crunch Torte
Ingredients
The crust
-
½
cup
almonds
-
1
cup
gluten-free rolled oats
-
¼
teaspoon
fine sea salt
-
¼
cup
coconut oil, melted
-
3
tablespoons
pure maple syrup
-
2
tablespoons
smooth natural peanut butter
The filling
-
½
cup
coconut oil
-
⅓
cup
coconut cream
-
½
cup
pure maple syrup
-
¾
cup
smooth natural peanut butter
-
¼
teaspoon
fine sea salt
-
½
teaspoon
pure vanilla extract
For topping (optional)
-
½
cup
non-dairy chocolate chips
-
1
teaspoon
coconut oil, melted
-
½
cup
chopped toasted walnuts and large-flake coconut
Instructions
- Preheat the oven to 350°F (180°C) and grease an 8x8-inch square pan.
- For the crust, process almonds, oats, and salt until coarse flour forms.
- Melt coconut oil and mix with maple syrup and peanut butter, then combine with the dry ingredients until a dough forms.
- Press the dough into the prepared pan and poke holes in the base.
- Bake the crust for 9 to 11 minutes until pale and puffy.
- For the filling, melt coconut oil and coconut cream in the same pot, then whisk in maple syrup, peanut butter, salt, and vanilla until smooth.
- Pour the filling onto the warm crust and freeze until solid, about 2 hours.
- Once frozen, let sit for 10 minutes, loosen edges, and lift out using parchment paper.
- Slice and add toppings as desired, serving immediately.
Nutrition Facts (estimated)
Servings
12 small or 9 medium servings
Calories
370
Total fat
29g
Total carbohydrates
22g
Total protein
7g
Sodium
85mg
Cholesterol
0mg
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