Peanut butter and chocolate tart

Peanut butter and chocolate tart

By
From
Guilt-Free Nice Cream
Serves
10
Photographer
Jacqui Melville

Peanut butter, banana and chocolate are just meant to be eaten together. The baked dark chocolate crust contrasts beautifully with the smooth and creamy peanut centre. Delicious!

Ingredients

Quantity Ingredient

For the chocolate tart crust

Quantity Ingredient
200g ground almonds
40g unsweetened cacao powder or cocoa powder
1 tablespoon coconut flour
A pinch salt
5 tablespoons melted coconut oil
80ml maple syrup

For the peanut butter filling

Quantity Ingredient
5 bananas, peeled and frozen
400ml almond milk
4 tablespoons smooth peanut butter
1 tablespoon maple syrup
125ml coconut milk, chilled

For the chocolate topping

Quantity Ingredient
4 tablespoons melted coconut oil
60ml melted cacao butter
4 tablespoons unsweetened cacao powder or cocoa powder
3 tablespoons maple syrup

For the topping

Quantity Ingredient
2 tablespoons peanut butter, melted
75g crushed peanuts
sprinkling sea salt

Method

  1. Preheat the oven to 180°C and lightly grease a 20 cm tart tin. To make the crust, combine the dry ingredients in a large bowl. Whisk the coconut oil and maple syrup in a separate bowl then pour into the dry ingredients. Use your hands to form the mixture into a dough, and pop it in the centre of the tart tin. Press the dough into an even layer, making sure to go up the sides. Use a fork to poke the surface with a few holes, and bake for 12 minutes or until the top begins to turn brown. Remove the crust from the oven and set aside on a wire rack to cool completely.
  2. To make the filling, blend all the ingredients in a food processor until smooth and creamy. Spoon into the chocolate tart case and pop into the freezer while you prepare the chocolate topping.
  3. For the chocolate topping, combine the ingredients in a bowl, and then pour on top of the tart.
  4. Drizzle over the melted peanut butter and sprinkle some crushed peanuts and sea salt on top. Freeze for another 2 hours (or up to 3 days). Before serving, let the tart soften a little out of the freezer for 20–25 minutes.
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