This is an improvement on an older recipe, now with a perfect ratio of caramel to peanut butter! It is a great dessert now that summer appears to be here, I hope you enjoy.
- 200g of ground almonds
- 3 tablespoons of coconut oil, melted
- 2 tablespoons of maple syrup
- 200g of smooth peanut butter
- 1 tablespoon of coconut oil, melted
- 350g of soft medjool dates
- 4 tablespoons of warm water
- 1/2 a teaspoon of salt
- 100g of any chopped nuts for decoration
Start by pre-heating the over to 160C/180C fan. To make the base, mix the ground almonds and 2 tablespoons of melted coconut oil into a bowl. Spread out the mix on a baking tray and bake for 15 minutes, or until the top starts to brown. Pour the mix back into your bowl with 1 more tablespoon of melted coconut oil and the maple syrup and mix together.
Take a 22cm loose bottom cake tin that has been lightly greased with a little coconut oil, and pour in the base mix. Press down firmly, making sure the mix is evenly spread. Place in the fridge to set while you then move onto the middle layer.
Add the smooth peanut butter and the melted coconut oil to a bowl and mix together. Take your base from the fridge and pour the peanut butter mix over the top. Now place into the freezer for 1 hour, or until the middle layer has completely set.
Finally you can make the top layer of the tart. Place in a food processor the dates (make sure they’re pitted), warm water and salt and mix until the dates have broken down and you have a mixture that you can spread, this should take around 2 minutes. If the dates you’re using are a bit too hard to begin with, soak them in a bowl of hot water for 30 minutes before placing in the food processor.
Once your middle layer has set, spread over the top layer, add a sprinkle of salt and decorate with chopped nuts of your choice. Place in the fridge for 2 hours to set before serving. Store in the fridge for up to 5 days. Enjoy!