Gooey salted caramel - check.
Crunchy peanut butter - check
Chocolate - check
Tastes incredible - check
What more do you need to know?
This stunning tart really does taste as good as it looks (the base and caramel are also refined sugar free and gluten free). If you-re looking for a healthier treat then this one delivers on all levels. It has to be eaten to be believed.
Ingredients
For the base
150g ground almonds
1 tbsp cocoa powder
3 tbsp coconut oil
2 tbsp agave syrup (use honey/maple syrup if you don't have agave)
1/2 tsp vanilla extract
Pinch of sea salt
For the caramel
250g medjool dates, destoned
125g crunchy peanut butter (I use WholeEarth 100% peanut butter)
2 tbsp coconut oil
1 tsp vanilla extract
1 tsp sea salt
5-6 tbsp water
For the topping
100g dark chocolate, broken into chunks
60g salted peanuts (smash half of them with a rolling pin to create smaller pieces)
You will also need a 7 1/2 inch diameter cake tin (don't worry too much if slightly smaller/larger)
Directions
Base
Place the coconut oil into a small saucepan over a gentle heat, until melted (this won't take long, so keep an eye on it).
Place the ground almonds, cocoa powder, agave syrup, vanilla extract and salt into a medium sized bowl.
Pour over the melted coconut oil and mix well until thoroughly combined.
Press the mixture firmly down into the cake tin, pressing it slightly higher around the edge to make a ridge (this will hold the caramel firmly in place).
Place in the freezer whilst you make the caramel.
Caramel
Place the dates, peanut butter, sea salt, vanilla extract and coconut oil into a food processor.
Blitz until you have a thick paste.
Add the water a tablespoon at a time, blitzing in between, until you achieve a smooth caramel paste that you can spread (add more water if necessary).
Spread the caramel over the base and return to the freezer for 30 minutes.
Topping
Place a small saucepan over a gentle heat.
Add an inch of water and bring to a gentle simmer
Place a medium sized pyrex bowl on top (don't allow the water to boil or touch the bottom of the bowl as this could cause the chocolate to burn).
Place the chocolate chunks into the bowl and allow to melt.
Remove the tart from the freezer.
Sprinkle over half of the peanuts.
Drizzle the melted chocolate over the top.
Sprinkle over the rest of the peanuts.
Place in the fridge for 20-30 minutes to allow the chocolate to set.
Slice into wedges and serve.
Soooo tasty! x