Salted Peanut Butter Chocolate Tart

Cook Time 1 hour and 30 minutes

Servings 12


270ml can coconut cream

1 1/2 cups of 70% chocolate, roughly chopped

140g (1/2 cup) smooth peanut butter

¼ tsp ground cinnamon

½ tsp vanilla bean paste or vanilla bean powder

60ml (1/4 cup) maple syrup, coconut nectar or monk fruit syrup

Generous pinch of salt


3 tbsp melted coconut oil, plus extra

3 tbsp maple syrup, coconut nectar or monk fruit syrup

60g (1/2 cup) cacao powder

120g (2 cups) shredded coconut

To serve

125ml (1/2 cup) whipped coconut cream or vanilla coconut yogurt

1/2 cup 70% chocolate, roughly chopped into shards

3 tbsp peanuts, toasted, crushed

1 tbsp cacao powder


Preheat the oven to 180°C. Line an 18 cm loose-bottomed round fluted tart tin with baking paper and grease with coconut oil.

To make the crust, mix together the melted coconut oil and your sweetener of choice in a bowl. Whisk in the cacao powder to incorporate, then stir in the shredded coconut. Spoon the mixture into prepared tin and use your fingers to press it into the base and sides in an even layer. Bake for 15–18 minutes or until firm, crunchy and crispy around the edges, then remove from the oven and set aside to cool.

Warm the coconut cream in a small saucepan over low heat. Once hot, add the chocolate and stir together until the chocolate has melted down completely and is incorporated. Add peanut butter, cinnamon, vanilla, salt and your sweetener of choice and whisk together well, then pour the mixture into the cooled base and refrigerate for 1 hour until set.

When ready to serve, dollop over the whipped cream, scatter over the chocolate shards and crushed peanuts and dust with cacao powder. Cut into slices with a warm knife and enjoy!


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