Peanut Butter Cup Tart
- Yield: 1 pie (8-10 servings)
Ingredients
- FOR THE CRUST:
- 3/4 cup (about 9) medjool dates, pitted and soaked in hot water for 5 minutes
- heaping 3/4 cup roasted peanuts
- FOR THE FILLING:
- 3/4 cup peanut butter
- 2 Tbsp. pure maple syrup
- 1 Tbsp. Bob’s Red Mill Gluten Free Oat Flour
- FOR THE TOPPING:
- 3 Tbsp. coconut oil, melted
- 6 Tbsp. cocoa powder, sifted
- 1 and 1/2 Tbsp. pure maple syrup
- splash pure vanilla extract
- for topping: peanuts, flaked sea salt
Instructions
- For the crust: Line an 8-inch round cake pan with plastic wrap.
- Drain the dates well, and add them to a food processor with the peanuts. Pulse until a sticky ball forms. Press into prepared cake pan, and set in the fridge while you make your filling.
- For the filling: Gently melt peanut butter in a small pan. Remove from heat and add maple syrup and oat flour. Mix to combine well. The mixture will be on the drier side, and it’ll form a ball. If it’s still wet, add more oat flour by the 1/2 Tbsp. until it comes together.
- Gently spread the filling onto the crust. Press it flat with your fingers, then stick it in the freezer to set, about 30 minutes.
- For the topping: Add melted coconut oil, cocoa powder, maple syrup, and vanilla to a small bowl. Mix to combine well.
- To assemble: Carefully remove the crust/filling from the cake pan. Remove the plastic wrap, and place the crust/filling on a plate.
- Pour topping over the filling, using a spatula to make sure the entire top is covered. It’s OK if some chocolate drips down the sides – it’s artsy!
- Top with chopped peanuts and/or flaked sea salt. Store in the fridge, tightly wrapped in plastic wrap.
Find it online: https://www.fooduzzi.com/2016/05/peanut-butter-cup-tart/