Step 1

In a deep bowl put 40 g of peanut butter, sugar, water, oil and ground almonds and mix everything. Then add the flour, baking soda and the cocoa powder. Stir until it is combined and then knead with your hands until you get a brown dough.

Step 2

Divide it into 2 equal parts. Take 2 small tart baking dishes and spray them with some non-stick spray. Take one piece of the dough and use your fingers to press it into the bottom and sides of the baking dish. You should end up with a thin and even crust.

Step 3

Take a fork and poke a few holes in the bottom of the crust.

Step 4

Heat the oven to 180 degrees Celsius (356 F). Place the baking dishes in the oven and bake the crusts for 10 minutes. Remove them from the oven and let them cool down completely. Do not try to take the crusts out of the dishes before that.

Step 5

Make the cream. Put the coconut cream and blackberry jam in a small saucepan and bring them to boil over medium heat. When the mixture starts to boil, remove it from the heat and add vegan butter and dark chocolate to the saucepan. Gently mix and let them melt.

Step 6

After everything is melted and well combined, pour the mixture into 2 of the tart crusts. Leave the vegan blackberry tarts in the fridge to set, or if you can't wait for that long, pop them in the freezer for about an hour. Gently remove the tarts from the baking dishes (you can use a fork to do this). If they were in the freezer let them defrost in the fridge.

Step 7

Wash the fresh blackberries. When the filling sets, put them on top of your vegan blackberry tarts and serve.