Desserts, Raw

Raw Chocolate Peanut Tart

Servings: 6


for the tart base
100 g medjool dates
75 g unroasted peanut butter
200 g ground almonds
75 g extra virgin coconut oil, melted

for the tart filling
300 g unroasted peanut butter
200 ml thick coconut cream
75 ml maple syrup or coconut blossom syrup
90 g raw dark chocolate


  1. Place the dates in a food processor and blend until they have broken down into a sticky ball. Add the peanut butter, ground almonds and melted coconut oil and mix together into a dough.
  2. Press the almond and date mixture firmly into the base and sides of a flan dish. Cover with kitchen foil and dehydrate for 6 hours. Remove from the dehydrator when it is completely dried. Trim the edges of the tart with a sharp knife.
  3. For the filling, put the peanut butter, coconut cream and maple syrup in a bowl and stir to combine. Bring a pan of water to a simmer. Reduce the heat to its lowest setting. Put the chocolate pieces in a bowl and place over the pan of hot water. Stir until the chocolate has dissolved, then pour into the bowl and mix with the other ingredients.
  4. Pour this mixture into the tart base and then refrigerate until needed.

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