Ingredients

The following ingredients have 10 Servings
  • 1 cup (128g) coconut flour
  • ¼ teaspoon kosher salt
  • ¼ cup pure maple syrup
  • ⅓ cup + 1 tablespoon coconut oil
  • 6 Medjool dates, soak in hot water if they’re not soft
  • ½ cup peanut butter, I always use creamy, natural peanut butter
  • ¼-⅓ cup hot water
  • 2 tablespoons coconut oil
  • ¼ teaspoon kosher salt
  • 3 tablespoons maple syrup
  • 3 tablespoons coconut oil, melted
  • ¼ cup (25g) unsweetened cacao powder
  • 2 tablespoons peanut butter
  • ¼ cup roasted peanuts, chopped
  • 2 tablespoons peanut butter, to drizzle
  • 1 teaspoon flaky sea salt

Instruction

  • Preheat the oven to 350ºF. Grease three 4” round tart pans with removable bottoms or an 8” round tart pan with a removable bottom or an 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  • Combine the maple syrup and coconut oil in a bowl and mush together, pressing out any of the clumps in the coconut oil. Stir in the coconut flour and kosher salt and stir until fully combined.
  • Press the dough into the prepared pan/s. Bake for about 12 minutes for a larger pan, or about 8 minutes for smaller pans – the dough should be golden brown around the edges. Let cool completely.
  • For the caramel, combine the dates (soaked if necessary) with the peanut butter, coconut oil, and ¼ cup hot water in a blender. Blend until completely smooth. Add extra hot water if it’s thicker than you’d like. Add a pinch of salt too if you used unsalted peanut butter.
  • Spread the peanut butter caramel in the tart shell/s.
  • For the chocolate topping, whisk together the maple syrup, melted coconut oil, cacao powder and peanut butter until smooth. Pour over the peanut butter caramel.
  • Garnish with roasted peanuts, peanut butter, and flaky sea salt as desired. Return to the fridge to let the chocolate harden before serving, about an hour.
  • Store tightly sealed in the refrigerator for up to 5 days (best for the first 3) or in the freezer for 6 months.