Chocolate Peanut Butter Tart
Tart with a crispy oats-hazelnut crust, creamy peanut butter filling and crunchy chocolate topping
Equipment
- Tart pan with removable bottom (35x13 cm / 14x5 inch)
- High-speed blender or food processor
Ingredients
Tart Crust
- 185 g rolled oats
- 90 g whole hazelnuts
- 150 g Medjool dates approx. 10 pcs, pitted, soaked if not soft
- 50 g rapeseed oil or melted coconut oil
Peanut Butter Filling
- 400 ml full fat coconut milk 1 tin, chilled overnight, just the solid part
- 300 g peanut butter creamy or crunchy
- 150 g dark chocolate of your favorite choice, melted
Chocolate Topping
- 100 g dark chocolate of your favorite choice, melted
- 10 g rapeseed oil or melted coconut oil
Instructions
Tart Crust
- Preheat oven to 180 °C / 350 °F top and bottom heat. For no-bake simply skip this step.
- Add hazelnuts and rolled oats into a high-speed blender or food processor and pulse until a coarse meal is formed.90 g whole hazelnuts, 185 g rolled oats
- Add pitted dates and oil and process into a moist mixture like wet sand. The dough should be sticky, otherwise, add another date or tablespoon of oil.150 g Medjool dates, 50 g rapeseed oil
- Press the mixture firmly into the tart pan starting with the sides and completing with the bottom. Use a small dough roller to get a nice uniform shell.
- Bake to get a more crisp shell: Place in the oven for 10 to 12 minutes and then set aside to cool. No-bake to get a more soft shell: Place in fridge for 30 to 60 minutes.
Peanut Butter Filling
- Put the solid part of the coconut milk into the blender or food processor and process until a whipped cream is formed.400 ml full fat coconut milk
- Add peanut butter and melted chocolate and combine into a creamy mixture.300 g peanut butter, 150 g dark chocolate
- Put the finished mixture into the tart and place it in the refrigerator.
Chocolate Topping
- Combine melted chocolate with oil.100 g dark chocolate, 10 g rapeseed oil
- Pour over the chocolate onto the peanut butter filling and give it some nice structure by using a fork.
- Place in the refrigerator and let set for around an hour or overnight.