Cacao Peanut Butter Tart with Hazelnut Crust (No Bake)

Cacao Peanut Butter Tart with Hazelnut Crust (No Bake)

Serves 8-10

Ingredients

For the crust

130 gr raw hazelnuts

20 gr ground flax seeds

80 gr (about 10 small) dates, pitted

20 gr (3 tablespoons) Ol-eve organic cacao powder

9 gr (1 tablespoon) Ol-eve organic maple sugar

1/4 teaspoon sea salt flakes

1/4 teaspoon instant espresso powder stirred into 45ml (3 tablespoons) boiling water

For the cream filling

250 gr raw cashews, unsalted, soaked overnight (or for a minimum of 4 hrs in boiling water)

60 gr (about 8 small) dates, pitted

120 ml (1/2 cup) oat milk (or plant milk of choice)

75 gr (5 tablespoons) coconut oil

35 gr (4 tablespoons) Ol-eve organic maple sugar

20 gr (3 tablespoons) Ol-eve organic cacao powder

80 gr (1/4 cup) natural peanut butter

1/4 teaspoon sea salt flakes

For the topping

60 ml (1/4 cup) oat milk (or plant milk of choice)

18 gr (2 tablespoons) Ol-eve organic maple sugar

7 gr (1 tablespoon) Ol-eve organic cacao powder

80 gr (1/4 cup) natural peanut butter

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.