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Treats & Snacks, Vegan &/or Raw

Peanut Butter Chocolate Tart

Research has shown that women think about chocolate more than men. Some scientists think this is because eating cacao helps to release a consignment of dopamine in the female brain, the same substance released during orgasm. This explains a lot. And why I’ve eaten most of this tart.

I’ve kept the recipe gluten-free and vegan. It’s bonkers-delicious and very simple to make. Treat yourself to a 9-inch fluted loose-bottom pan, and you’ll be making tarts and dopamine for life.

Point to note; tahini or nut butters other than peanut butter tend to disappoint in this specific recipe. Peanut butter parties with the coconut and chocolate in a way that only Harold McGee and God can explain.

More details over on my Instagram stories if you fancy cooking along. This tart promises to last a whole 2 weeks in the fridge, or for up to 3 months in the freezer if you save a few slices (wrapped in parchment). Namastasty.

For the gluten-free crust:

100g (gf) oat flakes
100g ground almonds
6 tablespoons cocoa or cacao powder
1/2 teaspoon sea salt
3 tablespoons melted extra-virgin coconut oil, plus more for oiling pan
4 tablespoons maple syrup

Chocolate peanut butter ganache:

100g creamed coconut (not coconut cream)
150g dark chocolate
3 tablespoons coconut sugar
4 tablespoons peanut butter
Coconut sugar to top

To make the crust, blitz your oats into a flour using a coffee grinder or blender. A Nutribullet or Vitmix is excellent for this too. Let the ground oats party in a large bowl with the ground almonds, cocoa/cacao and salt.

Whisk the melted coconut oil and maple syrup together until glossy. Then pour over your dry ingredients and coat everything really well.

I like to wait for 5 minutes before pressing the crust into the fluted pan – it’s easier to handle. In the meantime, you can grease your pan with clean fingertips and coconut oil. Your pan doesn’t need to be fluted, but if it is, extra attention to the fluted edge is important to prevent cracks and tantrums.

Once your pan is well greased, start pressing the dough into the pan giving special attention to the sides. It’s not like pastry – no rolling required. You can watch a similar crust being shaped by Amy Chaplin here. It’s really easy – honest!

Prick the bottom of the crust all over with a fork. Bake in a preheated oven of 180 Celsius for 12 minutes or until the sides naturally start to pull away from the pan’s edge. Leave to cool for at least one hour (otherwise the filling will make the base soggy).

To make the filling, melt the creamed coconut block with your dark chocolate, 3 tablespoons of coconut sugar and the peanut butter. Spoon over your cooked and cooled crust. Let it relax at room temperature before setting in the fridge. Then decorate with coconut sugar like a giddy orchestra conductor.

Serve with black coffee and a very loud aria.


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