Loaded with all the good stuff, these tarts will satisfy your cravings without the feeling of guilt. A great pick-me-up for busy days. Vegan and gluten-free.
Peanut and chocolate tarts
- 200 g dates soaked in water for a couple of hours
- 100 g peanuts roughly chopped
- 50 g almonds ground
- 50 g rolled oats ground
- 50 g chunky peanut butter
- 20 g coconut flour
- 80 g dark chocolate
- 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 2 tablespoons agave syrup
Place almonds and rolled oats in a food processor and process until they are finely ground.
Drain dates and squeeze out any excess water.
Add dates and peanut butter to the food processor and process until you get a thick paste. Adjust sweetness.
Transfer the paste to a bowl, add chopped peanuts and stir well.
And last, add coconut flour and mix shortly with a hand mixer on low speed until all is well combined.
Spread the mixture into approx. 6 silicone tart molds (7 or 8 cm diameter) and press down firmly to form the tarts.
Place them in the fridge for an hour or two to allow them to set.
Melt the chocolate in a medium pot over low heat. Stir until smooth and let it cool down a bit.
Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
Spread the topping on top of each tart. Place the tarts in the fridge for half an hour to allow the topping to firm up.
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.