Tasty Tuesday – Giant Peanut Butter Cup!

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Tasty Tuesday – Giant Peanut Butter Cup!

Sorry about the dodgy photo…but this was the last of the GIANT Peanut Butter Cup I made Chris for Father’s Day a few weeks ago (yep, late to post this too). Chris has an obsession with Hershey’s Peanut Butter Cups (luckily they’re not that easily accessible in Tas!), so I thought I’d try my hand at making a healthier version. This tart turned out divinely rich – without all the refined sugar and preservatives and additives. It’s packed full of good fats, which makes it hard to over-eat. One small slice, and you are satisfied. It’s also not overly sweet, so if you have a sugar/sweetness addiction, it’s not going to leave you craving for more. I usually try to avoid/reduce using dried fruits in foods as well, due to the high-fructose content which can set your blood sugar levels on a roller-coaster. However the amount of dates you would eat in one slice of this tart is very minimal (probably like half a date per slice). If you don’t eat peanuts, you can easily substitute them for almond butter.
INGREDIENTS
Crust:
  • 1½ cup Almond Flour
  • 1½ cup Pecans
  • 6 Medjool Dates, pits removed
  • pinch of Pink Himalayan Crystal Salt
  • 3 tablespoons Raw Cacao Powder
  • 1½ tablespoon Coconut Oil

Peanut Butter Filling:

  • ½ cup Coconut Butter, melted
  • 1 cup Peanut Butter
  • pinch of Pink Himalayan Crystal Salt
  • 1 tablespoon Coconut Oil
  • 2 tablespoons Coconut Cream (the thick cream that sits at the top of a can of coconut Milk)
  • ¼ cup Rice Malt Syrup (+ more to taste)
  • 1 tsp Natural Vanilla Essence

Chocolate Filling:

  • 200g 90% (or up to 100%) Dark Chocolate
  • ¼ cup Coconut Oil
  • ⅓ cup Coconut Cream (the thick cream that sits at the top of a can of coconut milk)
  • 1 tsp Natural Vanilla Essence
INSTRUCTIONS
FOR THE CRUST:
  • Place the almond flour, pecans, medjool dates, and salt in a food processor and process until the pecans are broken down into a meal and the mixture comes together in crumbles. Add the coconut oil and process until it is mixed in well. Pour the crust into a tart pan with a removable bottom. Press the crust evenly around the sides and bottom until smooth and even. Place in the fridge or freezer

FOR THE PEANUT BUTTER FILLING:

  • Add the coconut butter, peanut butter, salt, coconut oil, coconut cream, rice malt syrup, and vanilla in a blender and blend until smooth and creamy. Taste and add more rice malt syrup if you like the filling sweeter, Pour the filling over the chilled crust. Place the tart back in the fridge or freezer and chill for another 30-40 minutes, or until peanut butter layer is firm.

FOR THE CHOCOLATE FILLING:

  • Place the chocolate and coconut oil in a saucepan. Heat on medium, whisking occasionally, until the chocolate melts and mixture is smooth. Add the vanilla and coconut cream to the pan and whisk until combined.
  • Pour the chocolate filling over the chilled peanut butter filling. Chill in the fridge or freezer until firm. Remove tart from pan and slice into wedges.

*To remove the tart from the base pan, let it sit at room temperature for 15 minutes or so. It should slide out more easily. Store in freezer if you don’t consume all in the one sitting…Sharing with friends of course!

Enjoy,

Filly 🙂

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