Well, this certainly doesn't need an introduction. You want it in your belly (!), so let's get straight into it.
NOTE: This is an UPDATED recipe.
3/4 C almond meal
6 medjool dates
1 TBSPN coconut oil
2 TBSPN cacao
1 TBSPN water
Pulse all ingredients in a food processor. The mix should stick together when pressed between your fingers.
Press into a lined tin/tart case. We used a 6 inch x 3 1/2 inch loaf tin. A 6 inch springform or even a rectangular take away container will work just as well.
Put in freezer to set.
3/4 C chopped peanuts
2TBSPN warm water
2 TBSPN coconut oil
Seeds from 1/2 vanilla bean (or vanilla essence)
1 TBSPN maple syrup (or your choice of sweetener)
Using a food processor or mortar and pestle, puree dates with warm water.
Add coconut oil, maple syrup, vanilla essence and slat. Combine thoroughly.
Lastly, add chopped peanuts. If using a food processor, be sure not to crush the nuts too finely as you want some texture in there.
Press the caramel evenly onto your base and return it to the freezer.
1.5 C raw cashews (soaked in filtered water for at least 8 hours) and then strained
1/2 C coconut oil
1/3 C maple syrup
1/3 C water
1/2 C cacao
In a high speed blender, blitz cashews with water until smooth. This can be done in a cheaper blender - it just requires some patience.
Add maple syrup and coconut oil. Blend until combined.
Lastly, add cacao and blend until combined.
At this point, taste the mix. It's not overly sweet so if you have a real sweet tooth, add a little coconut sugar. Remember though, the peanut caramel is super sweet.
Spread the chocolate mix onto the peanut caramel. Make sure to apply a bit of pressure around the edges. Smooth the top with a palette knife dipped in water.
Sprinkle some crushed peanuts and cacao nibs over the top of the tart and press gently.
Return to the freezer for 4-5 hours to set.
With a hot knife, cut a big slice and DIG IN!
If you make this deliciousness at home, please tag us on instagram @farmerglen and @tara_bliss - we'd love to see your photos!
Glen Farmer is a passionate chef with 14 years experience. Highlights of his career include working under Bruno Loubet (world renowned European chef) in Australia’s ‘Best Regional Restaurant’ 2005, leading the kitchen as head chef at a ‘hatted’ restaurant, as well as working in numerous other award-winning restaurants over the years.
He’s worked in kitchens the world over; New Zealand, Japan, Austria and Canada.
Glen currently spends half his time cooking for a pay cheque, and the other half enjoying life in Burleigh Heads with his wife, cooking the type of food that really turns him on.
He lives for surfing, golf, snowboarding and damn good food.