Serves 8-10
Ingredients
Method
- For the crust
- Place all the ingredients in a food processor and pulse until you get a fairly fine, sticky crumb which holds together if squeezed.
- Line the bottom of a 22 cm loose-bottomed tart tin with a round piece of baking paper. Tip the crust mixture in and press it down to form a firm base. Refrigerate for at least a couple of hours.
- For the cream filling
- Drain the cashews and blend them with the dates and half the oat milk until they form a creamy paste.
- Melt the coconut oil and maple sugar in a small pan and stir in the cacao powder until smooth. Whisk in the peanut butter and salt.
- Pour the chocolate mixture into the blender with the cashew cream and the rest of the oat milk. Blend until smooth.
- Spread the cream over the crust and return the tart to the refrigerator for at least 6 hours or overnight.
- For the topping
- Heat the oat milk, maple sugar and cacao powder in a small pan until the sugar has melted. Stir in the peanut butter.
- When the filling has set, spread the topping over the top of the tart and refrigerate until ready to serve.
- The tart should be stored in the refrigerator.
Notes
Use a strong food processor or blender. If necessary pulse for short periods so the appliance doesn’t overheat.
“Recipe and photo credits: The Foodie Corner“
