Chocolate peanut butter and strawberry tarts

Chocolate peanut butter strawberry tart

These delicious little morsels are gluten and dairy free!
Makes 8 x 6cm springform tart cases or 1 small tart tin

WHAT YOU NEED

For the tart base:

  • Approx. 14 pitted dates
  • 3/4 cup nuts (we used 1/2 cup cashews & 1/4 cup pecans - walnuts, macadamias, almonds would also work well)
  • 1/3 cup Fix & Fogg Dark Chocolate peanut butter
  • 1 tablespoon melted coconut butter (or regular butter)
  • 1 tablespoon melted coconut butter (or regular butter)
  • 1 tablespoon cacao nibs


For the coconut vanilla cream:

  • 1/2 cup cashew nuts (soaked in water for at least 2 hours)
  • 1 cup coconut cream (refrigerate the whole tin for at least 6 hours)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon natural vanilla extract

Strawberries to decorate.

METHOD

Tart base:
In a food processor, blitz the dates and nuts. Add the peanut butter and with the processor turning, slowly add the coconut oil. Finally, add the cacao nibs and pulse to combine. 

Press into the tart cases and pop in the freezer while you make the filling. 

Filling:
Drain the cashew nuts, and blitz them in the food processor. Open the tin of coconut cream upside-down and drain off the clear liquid (keep for smoothies). Using the remaining thick cream, add it to the cashews, along with the maple syrup and vanilla. Blitz until the mixture is smooth (but be careful not to have the processor on for longer than needed as coconut cream can split). Pour into the tart cases. 

Place the tarts in the fridge (or freezer if short of time) for the filling to set. If freezing, remove from the freezer 5 minutes before serving.

Decorate with halved strawberries.

These tarts would keep for up to 4 days, but seriously, will they really be around for that long?!

Roman Jewell