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Peanut butter chocolate tart

6th November 2018 by bos.kitchen 2 Comments

peanut butter chocolate tart

Chocolate and peanut butter are two of life’s great pleasures, don’t you think? Combined, they create something simply irresistible. I’ve loved peanut butter for as long as I can remember, I basically lived on peanut butter on toast through most of my school years. It seemed only fitting that I continue the peanut butter obsession with this decadent, creamy dessert. This tart is a MUST for anybody who loves peanut butter and chocolate! 

Perfect for a Christmas centerpiece or a special dinner with friends, this tart is a showstopper that is surprisingly simple to prepare. The only thing that’s baked is the crust, after that it’s just a case of filling and chilling!

A nutty base made from oats, almonds and cacao, filled with a peanut butter, vanilla infused mousse and topped with a smooth chocolate ganache. It’s fair to say this was the most fun I’ve had testing a recipe in a long time. It took me three attempts to get this just right but I’ve finally nailed it and I’m thrilled to share this recipe with you!

Keep the recipe gluten free by using gluten free oats. If you’re avoiding nuts, just sub in more tapioca flour in place of the almonds.

It’s my first time using tofu as a filling for a tart and I am in love! I’m getting a little tired of using excessive amounts of cashews in desserts and the tofu makes a lovely change. The texture is light and creamy and it’s neutral flavour means the peanut butter and vanilla really shine.

peanut butter chocolate tart

Are you a fan of peanut butter and chocolate together? I think I need to make more variations of this combination as soon as possible because my belly is VERY happy right now. I mean it’s hard to feel down when you have a fridge full of peanut butter chocolate tart.

I’d love to hear if you try this recipe, please leave me a comment below, rate it, or take a snap of your creation and tag me on Instagram @bos.kitchen.

Happy November!

xoxoxo

peanut butter chocolate tart

5.0 from 1 reviews
Peanut butter chocolate tart
 
Save Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Author: Bo's Kitchen
Cuisine: dessert
Serves: 1 x 9 inch tart
Ingredients
Crust
  • 2 cups gluten free oats
  • ¾ cup almonds
  • ½ cup tapioca flour (or sub regular gluten free all purpose flour)
  • 2 tbsp coconut oil (no need to melt)
  • 4 tbsp cacao or cocoa powder
  • pinch of salt
  • ½ cup water
Filling
  • 1 cup dairy free milk
  • 3 tsp agar agar*
  • 400g block regular tofu, pressed*
  • ½ cup peanut butter
  • 3 tbsp maple syrup
  • 1 tsp vanilla
Chocolate ganache
  • 100g sugar free dark chocolate
  • ½ cup coconut milk
  • 1 tbsp peanut butter
Topping
  • ¼ cup sugar free dark chocolate, chopped
  • ¼ cup peanut butter
  • 2 tbsp peanuts, chopped
Instructions
  1. Preheat oven to 160•c and lightly grease a tart tin with coconut oil. Add all crust ingredients to a food processor apart from the water and process until fine and crumbly. Slowly add in the water until it forms a dough, it should stick together between your fingers.
  2. Press evenly into tart tin, prick the base with a fork and bake in the oven for 20 mins. Remove the oven and allow to cool.
  3. Make the filling by heating oat milk and agar in a small saucepan. Bring to the boil, reduce to a simmer and stir until thick, around 5 mins. Add to blender with tofu, peanut butter, maple syrup and vanilla and process until smooth and runny. Pour into tart shell and chill for at least 3 hours.
  4. Make ganache topping by heating coconut milk and peanut butter in a small pan, bringing to a gentle simmer. Remove from the heat and stir through chocolate until smooth and glossy.
  5. Pour ganache on top of the tart and set aside in the fridge to chill for around 30 mins.
  6. Melt chocolate in a bain marie and drizzle around the edge of the tart. Repeat with the peanut butter and top with chopped nuts to finish.
3.5.3226

 Notes

*If you don’t have agar agar, you can use cornstarch or arrowroot powder instead. 

*Don’t use soft or silken tofu for this recipe, regular medium-firm tofu will work best here otherwise it is too runny!

 

 

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Related

Filed Under: Cakes/tarts, Sweets Tagged With: chocolate, dairy free, dessert, gluten free, peanut butter, tart

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Comments

  1. Jess @choosingchia says

    6th November 2018 at 3:02 pm

    Chocolate and peanut butter really are the greatest pleasures in life! This tart looks wonderful Bo!

    Reply
    • bos.kitchen says

      6th November 2018 at 10:33 pm

      Aw thank you so much Jess! Really lovely of you to stop by honey! xoxoxo

      Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry muffin oats 🧁🫐🍋✨ Oats are mix Blueberry muffin oats 🧁🫐🍋✨ Oats are mixed with fresh lemon, poppyseeds and vanilla and layered with a juicy blueberry chia jam. Topped with a few dollops of dairy free whipped cream or yoghurt, it’s *almost* as good as a real muffin for breakfast. High protein, nutritious, easy to prepare and packed with flavour! Perfect for prepping ahead for the week. Happy Monday! xoxoxo

Blueberry muffin oats (makes 2 small jars)

- 1 cup oats
- 1 cup water
- 1 tbsp poppy seeds 
- 1 tsp vanilla extract 
- 1/2 lemon, juice and zest

Blueberry Jam

- 1 cup blueberries	
- 1 tbsp chia seeds	
- 2 tbsp syrup 

Topping 

- Fresh blueberries 
- 3 tbsp dairy free whipped cream or yoghurt
- 1 tsp lemon zest 
- 1/4 tsp poppy seeds 

Mix oats, water, poppy seeds, vanilla, lemon juice and zest together in a bowl and set aside to thicken for at least an hour or overnight. Prepare the chia jam by adding blueberries, chia seeds and syrup to a small pan over a medium heat until bubbling. Stir well for a few minutes until thickened. Allow to cool then layer up a jar with oats and jam. Top with poppy seeds, lemon zest, dairy free whipped cream and more fresh blueberries. 

#overnightoats #blueberrymuffin #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #blueberrylemon #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #plantbased #plantbasedbreakfast #chiaseeds
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