Chocolate Peanut Butter Tart
Ingredients
Tart Crust
-
1½
cups
peanuts, roasted
-
¼
teaspoon
celtic sea salt
-
¼
teaspoon
baking soda
-
2
tablespoons
grapeseed oil or palm shortening
-
2
tablespoons
yacon syrup
Chocolate Pudding Filling
-
1
can (13.5 ounces)
full fat coconut milk
-
1
pinch
celtic sea salt
-
2
tablespoons
arrowroot powder
-
1
tablespoon
agave nectar or honey
-
3
tablespoons
yacon syrup
-
5
drops
stevia
-
1
tablespoon
vanilla extract
-
1
cup
chocolate chips
Instructions
- Grind the peanuts into a fine meal.
- Add the salt and baking soda, then pulse to combine.
- Mix in the grapeseed oil and yacon syrup until the dough forms.
- Press the dough into a 9-inch tart pan.
- Bake the crust at 350°F for 8 minutes until fragrant and golden.
- Cool the crust, then prepare the chocolate pudding filling.
- In a saucepan, heat the coconut milk and salt over medium heat.
- Sift in the arrowroot powder and whisk until thick.
- Stir in the agave, yacon, stevia, and vanilla.
- Remove from heat and add the chocolate chips, stirring until melted.
- Chill the pudding for 10 minutes, then pour into the cooled crust.
- Refrigerate for 1-2 hours until firm.
Nutrition Facts (estimated)
Servings
8 servings
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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