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
- 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.
- 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.
- 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.
- Pour this mixture into the tart base and then refrigerate until needed.