PEANUT BUTTER LOVER’S CHOCOLATE TART

Crust

¾ cup salted roasted peanuts

1¾ cups gluten-free rolled oats

¼ tsp fine sea salt

¼ cup virgin coconut oil, melted

3 Tbsp pure maple syrup

1½ tsp water, if needed

Filling

1 (14oz/400mL) can full-fat coconut milk, chilled 24 hours

5¼oz (150g) non-dairy dark chocolate (55-60%)

⅓ cup pure maple syrup

⅓ cup natural smooth roasted peanut butter

Pinch or two of fine sea salt, to taste

Garnish

Peanut Butter Caramel Sauce (recipe), for serving

⅔ cup (150mL) salted roasted peanuts, chopped, for garnish

Make the crust

Preheat oven to 350°F. Lightly grease a 9” glass pie dish. Cut two long, 2” wide strips of parchment paper and place them over the pie dish in a crisscross fashion. This will make it easy to lift out the tart after it freezes.

In a food processor, combine peanuts, oats, and salt and process into a coarse crumb. Add oil and maple syrup and process until mixture comes together into a dough. The dough should stick together when pressed between your fingers, but shouldn’t be super sticky. If too dry, add water and process again.

Crumble dough all over bottom of prepared pie dish in an even layer. Starting at centre, press dough into pan with your fingers and work outwards and up the sides. If the dough starts to stick to your hands, lightly wet. With a fork, poke the base of the tart seven or eight times to allow steam to escape while baking.

Bake the crust, uncovered, for 13-17 minutes, until lightly golden. Cool completely on rack.

Make the filling

Open the can of coconut milk and scoop all the solid white cream into a medium pot. Remove ⅓ cup of the water and discard. Add remaining coconut water to the pot. Turn heat to medium. Add chocolate and cook, stirring occasionally, until melted. Add maple syrup, peanut butter, and salt, and whisk until completely smooth and uniform.

Pour filling into cooled crust. Carefully transfer dish to flat spot in freezer and freeze, uncovered, for 4-6 hours, until solid. If freezing for longer, you can cover the tart with foil once the filling has firmed up.

Let sit on counter for a few minutes. Using the parchment “handles,” carefully lift the tart out of the dish (this might take some wiggling). Slice the tart. Plate each slice and top with a generous drizzle of caramel and a Tbsp of peanuts. Store leftovers in airtight container in fridge for up to 5 days, or in the freezer for 4-6 weeks.