Head to the pantry and you're sure to have most of the ingredients to make this simple tart

This one goes out to the nut butter lovers and chocoholics of the world! 6 steps and nothing you shouldn't already have on hand, the only thing standing in the way of you and this tart is your attitude.

Store Cupboard Chocolate Tart

Store Cupboard Chocolate Tart

  • 1 Chocolate TartServings

Ingredients

    • 1 cup (or coffee mug) mixed nuts - whatever you have in your cupboard
    • 1/4 cup mix of cacao nibs and pine nuts (don't worry if you don't have these)
    • 8 juicy Medjool dates (if using dried dates, add an extra 4 dates and soak in warm water for 30 mins)
    • 3 tbsp desiccated coconut

Filling

    • 3 tbsp peanut butter
    • 1 bar dark chocolate (around 100g / 4oz)
    • single cream (I used Oatly - 100ml / 1/2 cup)
    • 1 square of chocolate to grate on top
    • pinch of salt

Preparation

Roast the nuts at 180ºC (350ºF) for 10 minutes

Once golden add food processor with the cacao nibs, desiccated coconut, and dates and blend until sticky

Press down into the base of a tart tin and set aside

Pour in the 3 tbsp peanut butter to create the middle layer (feel free to add more peanut butter)

Heat the single cream in a bain-marie then add the chocolate and slowly melt together adding a pinch of salt, then pour over the peanut butter layer and leave to set

Once set, grate the square of chocolate on the top to finish!

Keep chilled, and remove from the fridge a few minutes before eating to allow to go to warm a little (it tastes better!)

This recipe was republished with permission from Lucy & Lentils. Find the original recipe here.

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chocolateVegan Chocolatebakingtarte

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