Nut Butter Coconut Chocolate Tart
Ingredients
The crust
-
1
cup
almond meal
-
¼
teaspoon
sea salt
-
1
cup
rolled oats
-
1
teaspoon
vanilla extract
-
3
tablespoons
maple syrup
-
1
tablespoon
coconut oil, melted
-
1
cup
dark or dairy-free chocolate chips, melted, divided
The coconut cream
-
2
14-ounce cans
full-fat coconut milk, refrigerated overnight
The filling
-
¾
cup
natural creamy peanut butter
-
4
pieces
dates, pitted and chopped
-
3
tablespoons
real maple syrup
Instructions
- Preheat the oven to 350°F and grease a 9-inch tart pan.
- In a food processor, pulse together almond meal, salt, and oats.
- While blending, add vanilla, maple syrup, and melted coconut oil until a crumbly dough forms.
- Press the dough into the prepared tart pan and bake for 10-12 minutes until the edges brown.
- Remove the crust from the oven and spread melted chocolate over the center.
- For the coconut cream, scoop the hardened cream from the chilled coconut milk and whip until fluffy.
- In a blender, combine peanut butter, dates, and maple syrup; pulse until smooth.
- Fold the peanut butter mixture into the whipped coconut cream until well combined.
- Pour the filling into the cooled crust and smooth the top.
- Chill the tart in the fridge for 1 hour before serving.
Nutrition Facts (estimated)
Servings
1 (nine-inch) tart
Calories
1313
Total fat
75g
Total carbohydrates
141g
Total protein
35g
Sodium
593mg
Cholesterol
0mg
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