You can’t go wrong with peanut butter and chocolate, so here is another gluten free variation! You can even drizzle over some melted chocolate for an extra bit of indulgence, or swap the peanut butter for almond or hazelnut. It is perfect served with a dollop of ice cream.
No-Bake Peanut Butter Tart
- For the base
- 150g gluten free oats
- 50g ground almonds
- 25g cacao powder
- 120g pitted medjool dates
- 4 tbsp melted coconut oil
- For the top
- 80g melted coconut oil
- 200g salted peanut butter
- 1 tsp vanilla extract
- 90ml maple syrup
- 60g cacao powder
- 20g chopped peanuts to decorate
Line the bottom of an 8 inch round cake tin with greaseproof paper.
Process all the base ingredients in your food processor attachment until it is combined and slightly sticky.
Press the mixture into the bottom of the lined tin, and about 1 inch raised around the edge.
Place in the fridge for 30 minutes to set.
Add the ingredients for the top (minus the peanuts) to your processor and pulse until the mixture is smooth.
Pour into the set base and spread so the mixture is even, sprinkle over the chopped peanuts.
Place in the fridge for 1 hour to set.
Store in the fridge.