Sunday, May 15, 2016

Because I wanted to....

No reason other than I like to bake on the weekends, saw this recipie online, had dates that needed to be used, and have a peanut butter addiction. Enjoy :)

Salted Caramel Peanut Butter Cup Tart

  • ¾ cup medjool pitted dates --  (soaked in hot water for 5 minutes)
  • ¾ cup roasted peanuts

  • ¾ cup nuts n more salted caramel peanut butter (or a bit more like a cup :))
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. Oat flour 

  • 3 Tbsp. Melted coconut oil
  • 6 Tbsp. cocoa powder 
  • 1 and ½ Tbsp. pure maple syrup
  • A nice pour of vanilla extract
  • (Optional for topping: peanuts and sea salt) 
  • 1 bar of trader joes dark chocolate melted 
For the crust: 
1. Get a round tart pan 
2. Soak the dates for 5 minutes in hot water. 
3. Drain the dates and add them to a food processor with the peanuts. Pulse until a sticky ball forms. Press into prepared cake pan. Place in the fridge while you make your filling.

For the filling: 
1. melt peanut butter in a small pan. 
2. Once melted remove from heat and add maple syrup and oat flour. 
3. Mix to combine well. ( mixture will be on the drier side but it should form a ball.

4. spread the filling onto the prepared crust. Press it flat with your fingers, then place it in the freezer to set (at least 30mins) 

For the topping:
1.  Add melted coconut oil, cocoa powder, maple syrup, and vanilla to a bowl.
2. Mix well until combined. 

To assemble: 
  1. Press topping over the filling, using a spatula to make sure the entire top is covered. ( I ran out of coconut oil so I think mine was a bit drier and coco powerish) ( I know there are some chocolate haters so I left some plain 😳 those people can't be trusted) 
  2. Top with chopped peanuts and drizzle with melted chocolate bar....because there is nut such a things as too much chocolate. 
  3.  Store in the fridge, tightly wrapped in press and seal 

Recipe adapted from: