Chocolate Mousse and Peanut Caramel Tart
Do you like the look of this tart? Why not try our Peanut Butter Banana Tart or our Mini Salted Caramel and Chocolate Tarts
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Prep: 30 minutes + 10 minutes
Total: 40 minutes
- 60g coconut oil (1/4 cup),160ml maple syrup (2/3 cup),2 tsp vanilla powder,360g oat flour (3 cups),A generous pinch of salt
- 275g crunchy peanut butter (1 cup),125ml date syrup (1/2 cup),60ml maple syrup (1/4 cups),A pinch of salt
- 250ml natural coconut cream, fridge cold (1 cup),20g cacao powder (3 tbsp),30ml maple syrup (2 tsbp)
- 25g chopped up chocolate
Peanut butter caramel
Makes one big pie that serves 12-16 people.
Start making your oat crust by melting the coconut oil in a pan on a low heat. Once this is melted, add maple syrup, vanilla powder and salt and mix. Add your oat flour and mix until everything is combined and you have a dough.
Press down your dough in a big tart tin (24cm in diameter) and flatten it out on the sides and bottom until you have an even layer. Leave it in the freezer for 10 minutes while you make the peanut caramel.
Make the peanut caramel by mixing the peanut butter, date syrup, maple syrup and salt into a loose paste. Get your oat crust from the freezer and spread on your peanut caramel across the base, making sure you have an even layer. Place the tart back in the freezer for 10 minutes while you make your chocolate mousse.
For the chocolate mousse: whip up the coconut cream together with the cacao powder and maple syrup until its fluffy.
Get your tart out of the freezer and spread the chocolate mousse on top of your peanut caramel.
Finally you can sprinkle on some chopped up chocolate and leave it to set in the fridge for 10 minutes, then it’s ready to serve. Store in an air-tight container in the fridge for up to 3 days.