Peanut Butter and Chocolate Tart

vegan peanut butter chocolate tart
vegan peanut butter chocolate tart
vegan peanut butter chocolate tart

Peanut Butter Tart

For the base:

1 cup sunflower seeds | 150g

1/2 cup pumpkin seeds |70g

1/4 cup cacao nib | 40g

1 1/2cup 180g dates

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

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 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.*

vegan peanut butter chocolate tart
vegan peanut butter chocolate tart
vegan peanut butter chocolate tart