Peanut Butter Cup Tart
Ingredients
Base
- 200 g Almond Flour
- 3 tbsp Maple Syrup
- 2 tbsp Coconut Oil (melted)
- 3 tbsp Cacao Powder
- 1 tsp Vanilla Extract
Caramel layer
- 4 tbsp Maple Syrup
- 100 g Peanut Butter
- A Pinch of Salt
- 4 tbsp Almond Flour
- 3 tbsp Coconut Oil (melted)
Chocolate layer
- 1 tbsp Coconut Oil
- 150 g Chocolate Chips
- 1 tbsp Maple Syrup
Preparation
Place all the base ingredients into a high-speed food processor and press firmly into a lined tin, building a crust up the sides, then place into the freezer to set while making the filling.
To make the filling, combine all ingredients except almond flour in a food processor and blend until smooth, then add almond flour gradually to thicken, spread over the base, and freeze until set.
To make the chocolate layer, melt coconut oil and chocolate chips over a bain-marie on low heat until combined, then add maple syrup.
Pour the chocolate layer over the caramel layer and freeze for about 1 hour to set.
Before slicing, let the tart sit at room temperature for half an hour.
Tips
If struggling to spread the base, wet a spoon and use the back to spread it.
