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]

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Cooking Time

20

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Ingredients

Crust

  • 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

Filling

  • 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

Chocolate ganache

  • 2/3 cup sugar free dark chocolate
  • 1/2 cup coconut milk
  • 1 tablespoon peanut butter

Topping

  • 1/4 cup sugar free dark chocolate, chopped
  • 1/4 cup peanut butter
  • 2 tablespoons peanuts, chopped
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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Make ganache topping by heating coconut milk and peanut butter in a small pan, bringing to a gentle simmer.
  5. Remove from the heat and stir through chocolate until smooth and glossy.
  6. Pour ganache on top of the tart and set aside in the fridge to chill for around 30 minutes.
  7. 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.
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