Vegan Chocolate Peanut Butter Tart

Step 1

Before beginning, please see the recipe instructions and chill the cans of coconut milk overnight.

Step 2

Preheat your oven to 180°C (356°F). Lightly grease the base and sides of a round 9" tart tin with some oil or vegan butter, if desired you can also line the base with parchment paper.

Step 3

Add the flour, vegan butter, peanut butter, coconut sugar, and sea salt to a food processor and blend until the mixture starts to form a dough-like consistency. Spread the dough out evenly and press it firmly into the base and sides of the tin using a flat bottomed glass or cup measure. Bake for 15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).

Step 4

Add the peanut butter, maple syrup, and coconut oil to a saucepan and melt over medium heat. Whisk continuously until the mixture is runny, then set it aside while you prepare the ganache.

Step 5

Roughly chop the chocolate and place it in a heat-resistant bowl. Add the coconut milk to a saucepan and bring it to a simmer, but do not boil it. Pour the heated coconut milk on top of the chocolate and allow it to sit for 5 minutes. Whisk until smooth, then add the maple syrup and salt and whisk again.

Step 6

Add 4 tablespoons of the melted peanut butter filling to the base of the tart and smooth out with the back of a spoon. Pour the chocolate ganache filling on top. If the ganache layer is very runny, place the tart in the freezer for 5-10 minutes. The consistency should be close as possible to the melted peanut butter to make it easier to get clean lines when creating the feathered peanut butter top.

Step 7

Transfer the remaining melted peanut butter to a piping bag (or use a spoon) to create 3 circles of peanut butter to the top of the tart. To make a fan design, take a wooden skewer and move it across the lines in one direction, and then in the opposite direction. Repeat this process alternating between going towards and away from yourself with the skewer.

Step 8

Carefully transfer the chocolate tart to the fridge to chill for 3-4 hours, until completely set. Remove the tart from the tart tin and serve.