Chocolate Peanut Butter Tart
Ingredients
The crust
-
2
cups
old-fashioned oats
-
½
cup
raw almonds
-
½
teaspoon
salt
-
a pinch
ground cinnamon
-
⅓
cup
melted coconut oil
-
3 to 4
tablespoons
maple syrup or honey
The chocolate layer
-
1 ¼
cups
bittersweet chocolate chips
-
1
can (14 ounces)
regular coconut milk, chilled
-
¼
cup
maple syrup or honey
-
1
teaspoon
pure vanilla extract
-
a dash
salt
The whipped coconut cream layer
-
1
can (14 ounces)
regular coconut milk, chilled
-
½
cup
peanut butter
-
2
tablespoons
maple syrup or honey
-
1
teaspoon
vanilla extract
Optional garnishes
-
to taste
cocoa powder
-
to taste
sprinkles
Instructions
- Preheat the oven to 350°F and lightly oil a 9" tart pan.
- In a food processor, combine oats, almonds, salt, and cinnamon until coarse.
- Add melted coconut oil and 3 tablespoons of sweetener, processing until a dough forms.
- Press the dough into the tart pan evenly and prick the base with a fork.
- Bake the crust for 12 to 14 minutes until golden, then cool for about 30 minutes.
- Melt the chocolate chips and let cool for 15 to 20 minutes.
- Scoop the thick coconut cream from a chilled can into a bowl and beat with peanut butter, sweetener, and vanilla until smooth.
- Combine cooled chocolate with another can of coconut cream, sweetener, vanilla, and salt, beating until fluffy.
- Pour the chocolate mixture into the crust and smooth the top, then spread the whipped cream layer over it.
- Chill the tart for at least 1 hour before serving, optionally garnishing with cocoa powder or sprinkles.
Nutrition Facts (estimated)
Servings
8 to 10 slices
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
100mg
Cholesterol
0mg
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