Aloha Peanut Butterer

Peanut Butter Chocolate Ganache Tart

Recipe By

Ingredients for base

  • 1 cup macadamias, ground to a flour
  • 1 cup buckinis, ground to a flour
  • 1/4 cup cacao powder
  • 1 Tbsp coconut butter, melted
  • 1-2 Tbsp maple syrup

Ingredients for Peanut Butter centre

  • 1/4 cup smooth Pic’s Peanut Butter (+ extra to swirl on top)

Ingredients for ganache

  • 1 1/2 cups cashews
  • 1/4 cup coconut yoghurt or coconut cream
  • 2-3 Tbsp maple syrup
  • 1/4 cup cacao powder
  • 3 Tbsp coconut butter, melted
  • 1/4 cup crushed peanuts (to arrange around the outside)

Directions

  1. Preheat oven to 160° C.
  2. Combine dry base ingredients in a large mixing bowl. Create a well in the centre and add maple syrup and coconut butter, mix well. Add a splash of water if required.
  3. Press into a flan tin (20cm diameter). Bake for 20 - 25 minutes.
  4. Allow to cool completely.
  5. Spread a layer of Pic’s Peanut Butter on top of the base.
  6. Combine all chocolate ganache ingredients in a high-speed blender, blend until smooth and creamy. Pour on top of the peanut butter layer.
  7. Drizzle peanut butter on top of the ganache to create a ’swirl’. Sprinkle crushed nuts around the outside.
  8. Transfer to the fridge to set for approx. 3 hours.
  9. Serve and enjoy!
Categories: Entertaining, Sweet tooth
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