Breads & Baked Goods, Desserts
No-Bake Peanut Butter Tart
Recipe by Nutritiously Naughty
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Compatible with
Allergies
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Contains Tree Nuts -
Contains Peanuts
Tip: Allergy Advice
This dish contains the following allergens: Tree Nuts, Peanuts
Cooking mode
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For the base
- 150g gluten free oats
- 50g ground almonds
- 25g cacao powder
- 120g pitted medjool dates
- 4 tbsp melted coconut oil
For the topping
- 80g melted coconut oil
- 200g salted peanut butter
- 1 tsp vanilla extract
- 90ml maple syrup
- 60g cacao powder
- 20g chopped peanuts to decorate
Utensils
- Fridge
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Step 1
Line the bottom of an 8 inch round cake tin with greaseproof paper
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Step 2
Process all the base ingredients in your food processor attachment until it is combined and slightly sticky
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Step 3
Press the mixture into the bottom of the lined tin, and about 1 inch raised around the edge
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Step 4
Place in the fridge for 30 minutes to set
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Step 5
Add the ingredients for the top (minus the peanuts) to your processor and pulse until the mixture is smooth
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Step 6
Pour into the set base and spread so the mixture is even, sprinkle over the chopped peanuts
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Step 7
Place in the fridge for 1 hour to set
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Step 8
Store in the fridge
