Peanut Butter Tart

Directions

Step 1

Chill coconut cream in the can overnight in the refrigerator.

Step 2

Preheat oven to 325℉. Spray the bottom of a 12 inch tart pan with non-stick spray.

Step 3

In a blender add peanuts and large flake oats and pulse until a fine crumb is formed.

Step 4

Transfer to a large mixing bowl, add salt and mix.

Step 5

Melt coconut oil and pour over crumb mixture along with maple syrup.

Step 6

Press mixture into the bottom of a 12 inch tart pan with a removable bottom.

Step 7

Place in the oven for 10 minutes. Remove from the oven and let cool while you prepare the filling.

Step 8

In a medium saucepan turn the heat to low. Whisk in the coconut cream until it is completely melted. Add in the jar of peanut butter, maple syrup and cinnamon. Whisk together until completely mixed.

Step 9

Pour the filling into the tart shell until it is about 1 inch below the top of the tart shell. You will have about ⅓ of a cup of reserve. You can freeze or use to dip fruit, cookies, spread on toast :0

Step 10

Place the tart onto a large cookie sheet and place in the freezer for a minimum of 6 hours, overnight is preferred. Remove from the freezer to add chocolate topping

Step 11

Heat 8oz of dark chocolate until melted. Add in 2 tbsp of coconut oil and mix until melted. Pour the chocolate onto half of the tart and use the back of a large spoon to smooth. With the remainder of the chocolate, drizzle back and forth.

Step 12

Place back in the freezer for another hour to let chocolate set.

Step 13

Remove from the freezer and let sit for 15 minutes before slicing. Score the top where you will slice. To slice, run a large knife under hot water and wipe between slices.

Step 14

Store leftover tart in the fridge

Step 15

for 3 days or place wrapped or in an airtight container for up to 2 months.