March is looking like a very good Month. I’m Rebel Kitchen’s blogger of the month! (*tries to whistle*) Luckily there are no calendars shoots involved.
Thank goodness. But this is a Miss March title I can get on board with! Rebel Kitchen make the most delicious dairy free coconut Mylks. If you haven’t tried them, start running to the shops now, they are incredibly delicious and dairy-free, which I LOVE as dairy can make my skin a little crazy. So I’ve been armed with lots of delicious Mylks to inspire me to cook up a storm.
First up is my peanut butter and chocolate tart. Like a ridiculously delicious Reese’s Pieces but about a hundred times yummier and obviously a gabillion times healthier
Happy Peanut Butter Lover’s Day! The perfect day to introduce you to this amazing peanut butter tart! Hip Hip Hoooray!
Okay, you’ve got me. That was actually yesterday. In America. And I am writing this today, in London. But the beauty of this tart is you don’t need an excuse to eat it, it’s not in the slightest bit bad for you and it’s decadent-ly delicious to boot.
Everyday is Happy Peanut Butter Lover’s Day in my house. I can’t get enough of the stuff. It’s so creamy and delicious and just generally dreamy. Forget jam, (or jelly), pair it with some chocolate and PAM! (No, Pammy I’m not talking to you.) I’m talking about PAM! as in BHAM!
This tart is a delight. Pretty, polite, but with a sparkling personality and obviously drop-dread
delicious gorgeous. But it’s also deep, you know? It’s not just a pretty face, it has layers man. Like an onion. BUT so much yummier than an onion. Look at these layers…
It’s the kind you could take home to meet your parents but you sort of don’t want to, incase they eat it all.
- ¾ cup macadamia nuts
- ¼ cup ground almonds
- ¼ buckwheat kernels
- ¼ cup melted coconut oil
- 2 tablespoons maple syrup
- 1 cup peanut butter
- 1 tablespoon coconut oil (melted, or not melted, it makes no difference)
- 1 cup of Chocolate Rebel Kitchen Mylk (or could use almond milk in an emergency!)
- ⅓ cup medjool dates
- 3 tablespoons cacao powder
- ¼ cup melted coconut oil
- 1½ tablespoons maple syrup
- ¼ cup coconut cream
- ½ cup salted peanuts, roughly chopped
- Simply pop everything into a food processor and blitz until it all comes together. I like it to still be a little bit chunky from the nuts, for a bit of bite.
- Then tip into a loose bottomed tart case. Press it down so that it covers the bottom and climbs up the side of the tin. I promise there is enough, you just need to get squidging. Then place the tart tin in the fridge to firm up.
- Whilst the base of the tart is chilling, you can get on with the peanut butter layer.
- Blend everything together in a food processor until it's gorgeously creamy. When it looks like something you might want to dive in to...it's done.
- Spoon onto the chilled tart base, and then pop back in the fridge to firm up.
- Mix everything together in a bowl. Stir it well so that there are no lumps. This should happen very easily, if it doesn't, you can warm it very gently for a few seconds to encourage it, but I have never had to do this.
- Then scoop onto the chilling tart.
- Scatter over some roughly chopped peanuts and return to the fridge.
- Keep chilled until ready to serve.
Peanut butter chocolate-y heaven. In a tart. HAPPY MONDAY.
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