THE WHOLEHEARTED Cook Dani Venn shares the secrets behind making this raw, vegan and outrageously indulgent treat. Go on, give it a go! We won’t tell.
Ingredients
Base
- 2 cups almond meal
- ½ cup coconut flour
- ½ cup smooth pure peanut butter
- 2 tablespoons raw cacao
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon salt flakes
- ¼ cup water, or as needed
Nougat
- 1 cups raw cashews or roasted unsalted peanuts OR
- 1/2 cup cashew butter or peanut butter
(Depends if you would like to make your own, use peanut butter for a more ‘snickery’ taste)
Peanut Caramel
- 1 cup fresh medjool dates, pitted (approx 20 dates)
- ½ cup coconut milk
- 1 vanilla bean, seeds scraped
- 1½ cups unsalted roasted peanuts, roughly chopped
- 1 teaspoon salt, or to taste
- Chocolate
- 100g melted coconut oil
- 100g melted cacao butter
- 100g raw cacao
- 100g pure maple syrup
- Pinch of salt
Method
Preheat fan-forced oven to 180 degrees
Line the base of an approx 25cm long rectangle tart tin with baking paper and lightly spray the sides with oil
To make the base of the tart, place all base ingredients into a mixing bowl and stir well to combine. Add a little extra water if needed to bring the dough together. Press dough into the tart tin a little at a time to form base and sides of tart (no need to roll out first), ensure the base and sides are even. Prick the base of the tart with a fork lightly. Line with baking paper and add baking beads or rice, place in oven for 15 minutes, remove baking beads and baking paper, place back in oven until tart shell is crisp and cooked through. Remove from oven and allow to fully cool before removing from tart tin.
Tip: If you have any leftover dough, roll into a ball and press down slightly to make cookies
Make your own cashew or peanut butter by placing nuts in high powered blender, like a Thermomix, and blitz on high until nuts become oily and buttery. Scrape down sides as needed to ensure a smooth butter.
When tart is cool, add cashew or peanut butter to the base of the tart. Cashew butter looks more like a snickers bar, but peanut butter tastes more like the real deal. It’s up to you what you choose.
To make the peanut caramel, place the medjool dates, coconut milk and vanilla bean into a high powered blender, whiz until a smooth, thick paste is achieved. Stir in peanuts and salt.
Add a thick layer of peanut caramel to slice, leave about a 2mm gap for the chocolate layer.
To make chocolate, place coconut oil, cacao butter and maple syrup into a double boiler to gently heat on low or in a thermomix at about 40 degrees. Melt then stir in raw cacao, whisk well to combine. Pour into tart shell to complete the tart. Place in fridge to set. Slice into bars to serve!
Tip: If there is any leftover chocolate, place on baking paper in the base of a deep plate or pie dish and set in fridge for raw chocolate snacks!