Salted Peanut & Chocolate Tart
This tart came about after an impromptu BBQ was scheduled at our house the other weekend. Don't you love the ability to have spontaneous get-togethers with friends this time of year? People are more flexible and up for adventures and community. Not to mention the longer warmer nights and delicious easy outdoor summer eating. Anyway, I looked in the cupboard and had a can of coconut cream, some shredded coconut and some cacao powder....so decided to get creative!
This tart has the most delicious crunchy base and silky smooth mousse-like filling.
I've got other recipes online in a similar view such as my Chocolate Lavender Tart and my Double Chocolate Peanut Butter Tarts, but this, in my opinion, takes the cake (no pun intended!). Make it ahead to please a crowd like I did, or make it to enjoy slice by slice each evening by yourself, the choice is yours. You can decorate it with whatever takes your fancy really, some fresh berries and a drizzle of smooth peanut butter would also be fabulous!
This delicious crunch based tart has a gorgeous creamy silky mousse-like filling and is gluten and dairy free, so a great treat to take to your summer BBQ's.
Crust
2 cup shredded coconut
3 Tbsp coconut oil
3 Tbsp maple syrup
1/2 cup raw cacao powder
Filling
200 grams coconut cream
1/2 cup dark chocolate chips or chopped chocolate
2 Tbsp smooth peanut butter
1 Tbsp rice malt syrup or maple syrup
1/8 tsp sea salt
Decoration
1 handful salted peanuts
1 Tbsp sifted cacao powder
50 grams dark chocolate, grated
Directions:
Preheat oven to 180 degrees and line a removable bottomed tart pan.
Melt coconut oil and maple syrup and stir through the cacao powder until you have your liquid chocolate.
Add the shredded coconut and ensure all coconut is evenly coated.
Press coconut chocolate crust into the baking tin and ensure it goes up the sides 2cm. Place a flat baking tray under your tart tin and place in the oven for 16 minutes or until sides are crispy (the center may still look uncooked ~ this is OK). Remove from the oven and set aside.
To make the filling, place the coconut cream in a pot on low heat to warm. Once warmed, add rice malt syrup, peanut butter, salt, and chocolate chips and stir on low until fully combined and chocolate is melted. Pour mix over the cooled base and transfer to the fridge for an hour to set.
Once set and ready to slice, decorate with a dusting of cacao powder, grated chocolate and a sprinkle of peanuts.
Leave the tart in the fridge if there are leftovers and try not to eat a little every time you open the fridge! It will last for 4 days in the fridge.
Will freeze and thaw well if making in advance. Store in the freezer for 8 weeks.
