Peanut Butter Tart
For the base:
1 cup sunflower seeds | 150g
1/2 cup pumpkin seeds |70g
1/4 cup cacao nib | 40g
1/4 cup desiccated coconut | 40g
1 1/2cup 180g dates (medjool, so they're nice and juicy)
2 tbsp peanut butter
For the filling:
3 tbsp peanut butter
1 tin coconut milk (just the fat on top of the can)
100g 70% chocolate
Pinch sea salt
For the topping:
1/4 cup biscoff spread / Substitute for GF caramel sauce
1/4 tsp sea salt flakes
Method
Preheat the oven to 180°C and roast the seeds for 10-12 mins
Once toasted, pop them into a food processor with the dates, desiccated coconut and peanut butter and blend until combined
Pack the mix into tart tin (with removable base), add the peanut butter to the base and pop in the fridge
Using a ban marie, melt down the coconut fat* then add the broken up chocolate, don’t let it boil though
Pour over the melted chocolate into the tart base and pop back in the fridge to set for around an hour
Melt the biscoff spread and spoon on top of the set chocolate
Sprinkle the sea salt
ENJOY
*Buy full fat coconut milk and use the fat that sits at the top of the can. Don't worry if the liquid goes in, it'll just make it a little thinner in texture.*
