CHOCOLATE PEANUT BUTTER SWIRL TART
1 1/2 cups wholemeal flour (or spelt)
3/4 cup coconut oil (leave in the freezer for 20 minutes)
1/4 cup maple syrup
1 tbsp almond mylk
1 cup natural smooth peanut butter
1/3 cup coconut oil
1/3 cup maple syrup
200g dark chocolate chopped
3/4 cup thick coconut cream (leave can in the fridge for a minimum of 2 hours, scoop the thick cream that rises to the top of the can)
1 tbsp chai tea leaves (optional, but adds great depth of flavour)
Sea salt flakes for topping
Preheat oven to 180C
To make the pastry, add the flour, coconut oil and salt to a food processor and process until the mix looks like fine breadcrumbs, then add in the maple syrup, blend again. The mix should start to clump together when pressed between your fingers, if it looks too dry add in the almond mylk. Press the dough into a tart pan, cover with baking paper, and top with some uncooked rice (for weight), blind-bake for 15 minutes. After 15 minutes remove the ‘weight’ and the baking paper and bake for a further 5 - 10 minutes, or until the pastry is slightly golden.
To make the filling, in a saucepan over medium heat, add in the peanut butter, coconut oil and maple syrup, stir until it all combines and set aside.
To make the chocolate ganache, place the chopped chocolate in a bowl. Heat the coconut cream in a saucepan over low heat with the chai tea leaves, bring to a slow bowl. Strain the cream through a sieve then pour the ream over the chocolate, stir to combine.
Pour the peanut butter mix over the tart shell, then top with the ganache, with a spoon or a skewer, swirl and stir the two to create the pattern. Set in the fridge for a minimum of 2 hours. Top with sea salt flakes.
Done & Dusted!