Chocolate and peanut butter are two of life’s great pleasures, don’t you think? Combined, they create something simply irresistible. A nutty base made from oats, almonds and cacao, filled with a peanut butter, vanilla infused mousse and topped with a smooth chocolate ganache.
Peanut Butter Chocolate Tart [Vegan]
- 2 cups gluten free oats
- 3/4 cup almonds
- 1/2 cup tapioca flour (or sub regular gluten free all purpose flour)
- 2 tablespoons coconut oil (no need to melt)
- 4 tablespoons cacao or cocoa powder
- pinch of salt
- 1/2 cup water
- 1 cup dairy free milk
- 3 teaspoons agar agar
- 1 2/3 cup block regular tofu, pressed
- 1/2 cup peanut butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 2/3 cup sugar free dark chocolate
- 1/2 cup coconut milk
- 1 tablespoon peanut butter
- 1/4 cup sugar free dark chocolate, chopped
- 1/4 cup peanut butter
- 2 tablespoons peanuts, chopped
- Preheat oven to 320°F and lightly grease a tart tin with coconut oil. Add all crust ingredients to a food processor apart from the water and process until fine and crumbly. Slowly add in the water until it forms a dough, it should stick together between your fingers.
- Press evenly into tart tin, prick the base with a fork and bake in the oven for 20 minutes. Remove the oven and allow to cool.
- Make the filling by heating oat milk and agar in a small saucepan. Bring to the boil, reduce to a simmer and stir until thick, around 5 mins. Add to blender with tofu, peanut butter, maple syrup and vanilla and process until smooth and runny. Pour into tart shell and chill for at least 3 hours.
- Make ganache topping by heating coconut milk and peanut butter in a small pan, bringing to a gentle simmer.
- Remove from the heat and stir through chocolate until smooth and glossy.
- Pour ganache on top of the tart and set aside in the fridge to chill for around 30 minutes.
- Melt chocolate in a bain marie and drizzle around the edge of the tart. Repeat with the peanut butter and top with chopped nuts to finish.