Chocolate Peanut Butter Swirl Tart

Chocolate peanut butter swirl tart

If you love chocolate and peanut butter, you will love this.

Don't be fooled by the fancy design, it's actually super easy to make and takes surprisingly few ingredients too!

In case you're not a fan of peanut butter, or you suffer from an allergy, feel free to substitute with an alternative nut butter or seed butter such as sunflower seed, hazelnut, cashew or almond.

Chocolate peanut butter swirl tart

WHY MAKE THIS RECIPE?

• Plant-based and Vegan-friendly

• Rich and decadent

• Chocolate and peanut butter are made for one another :)

• Easy to make

• No-bake

• Egg-free

• Dairy-free

• Free from animal derived products

• Can be easily adapted as Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

Chocolate peanut butter swirl tart

THINKING OF TRYING THIS RECIPE?

As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

#nobake #dairyfree#dessert #tart #cake #healthy #healthydessert #vegan #homemade #easyrecipe #vegandessert #veganrecipe #plantbasedrecipe #chocolate #dairyfreechocolate #peanutbutter

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Chocolate Peanut Butter Swirl Tart

Serves: 8

Preparation time: 30 minutes

Set time: 1 hour

Total time: 1 hour 30 minutes

Special equipment: Food processor, wooden skewer, 6.5” cake tin (with removable base)

INGREDIENTS

BASE

1 ½ cups roasted buckwheat

¼ tsp salt

3 tbsp coconut oil (solid)

2 tbsp peanut butter

3 tbsp maple syrup

2 tbsp cacao powder

4 tbsp peanut butter (for topping)

FILLING

2 cans chilled coconut milk (use only the thick part form the top of the can)

200g vegan chocolate

3 tbsp maple syrup

¼ tsp salt

TOPPINGS

4 tbsp peanut butter

PREPARATION

BASE

1. Add the buckwheat and salt to your food processor and blend until ground to a fine crumb consistency.

2. Add the coconut oil, maple syrup peanut butter and cacao powder blend for a few minutes until everything is combined (it will look like a crumbly consistency but it will form a dough once pressed into the tin).

3. Line the bottom of your tart tin with parchment paper and add the base mixture to the bottom of the tin.

4. Press the dough into the bottom of the tin in an even layer using a spatula or the base of a glass.

5. Add the 4 tablespoons of peanut butter to the base of your tart and spread out evenly.

6. Sit aside In the freezer

FILLING

1. Add the coconut milk to a saucepan and place on a medium heat.

2. Once at a simmer remove the pan from the heat and whisk in the chocolate.

3. Add the maple syrup and salt and whisk until smooth.

4. Allow the mixture to cool for about 15 minutes at room temperature.

5. Pour the filling into the tart shell and set aside at room temperature for about 30 minutes.

TOPPING

1. Once the tart has partially set but the top is still soft you can begin to add the peanut butter swirls.

2. Both the tart and peanut butter must be soft in order for this to work.

3. Make sure that your peanut butter is soft and pours easily, if it is too thick heat it over a Bain Marie to soften it first.

4. Using a spoon or piping bag, add 3 circles of peanut butter to the top of the tart.

5. To make a fan design, take a wooden skewer and move it across the lines in one direction, and then in the opposite direction.

6. Repeat this process going towards you and away from you with the skewer.

7. Place the cake in the freezer to set for an hour (or refrigerate for 4 hours)

8. Remove the tart from the tart tin and serve.

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