No Bake Chocolate Peanut Butter Tart (GF & Vegan

• Vegan
• Gluten free

• Canned Goods

  • 1 cup Coconut cream, canned refrigerated
  • 1/3 cup Coconut milk, canned full fat

• Condiments

  • 3 tbsp Maple syrup, pure
  • 1 tbsp Maple syrup
  • 5/8 cup Peanut butter

• Baking & Spices

  • 1 1/4 cups Almond flour
  • 4 oz Bittersweet chocolate
  • 1/4 cup Cocoa powder, unsweetened
  • 1 Pinch Course sea salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on bakerita.com

Ingredients

• 1¼ cups almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup coconut oil, melted
• 3 tablespoons pure maple syrup*
• Pinch course sea salt
• 1 cup canned coconut cream, refrigerated overnight
• ½ cup + 2 tablespoons peanut butter, divided
• 1 tablespoon maple syrup
• ⅓ cup canned full-fat coconut milk
• 4 oz. bittersweet chocolate, finely chopped

Directions

• Lightly grease a 9 or 10-inch tart pan with coconut oil. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan. Spread two tablespoons of peanut butter evenly over the bottom of the tart crust. Place in the refrigerator while you prepare the peanut butter filling.
• In a stand mixer, whip the chilled coconut cream for 1 minute, until smooth and creamy. Add the remaining ½ cup peanut butter and maple syrup and whip for another 30 seconds or until completely combined. Spread evenly in the prepared tart crust. Place in the refrigerator for 30 minutes to set.
• Place finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Pour the filling over the peanut butter layer.
• Garnish the top with peanuts. Place in the refrigerator for 30 minutes to set before serving. Keep refrigerated.