On these cold days, I’m sure we can all agree, we all need a bit of chocolate and peanut butter love.
For the filling
- 200g 70% dark chocolate
- 3 tbsp coconut oil
- 2 tbsp peanut butter (smooth)
- 1 cap of vanilla
For the crust
- 100 grams ground almond flour
- 60 grams jumbo oats
- 3 tbsp. maple syrup
- 1 tsp. baking powder
- 1/2 tsp. salt
- 50g desiccated coconut
- 6 tbsp. coconut oil solid
- 2 tbsp. chopped pecans
Preheat the oven to 180° and lightly grease a 9-inch tart pan with a removable bottom. Set aside.
Add the almond flour, oats, maple syrup, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until crumbs form and the mixture holds together when pressed.
Remove a handful of the mixture for the topping and pour the remaining into the prepared tart pan. Press the dough evenly into the pan.
- Place in the over for 40 minutes or until you can see the mix has started to turn golden.
- Once baked, place the tart on your counter top and leave to cool for 20-30 minutes.
- Once cooled, in a pan, heat up 3tbsp of coconut oil. Once melted, add in 2 large tbsp. of peanut butter and a few drops of vanilla. Mix thoroughly.
- Melt your chocolate using a double boiler method.
- Using two separate jugs, one of your melted chocolate and one of your peanut sauce mix, pour into the coconut crust tart, trying to make the streams of liquid mix. This is the fun part!
- Using one fork, enjoy!
If you create this, tag me in it! Seriously dangerous with ‘booja booja’ salted caramel Ice- cream. If you know, you know.