Peanut Butter Banana Tart
Prep: 45 minutes + 2 hours setting
Total: 45 minutes + 2 hours setting
- 190g roasted hazelnuts,15g cacao powder,1/4 tsp salt,13 dates pitted,1 tbsp coconut oil,2 tbsp cacao nibs
- 240g frozen bananas ,165g smooth peanut butter ,50g coconut milk,50g maple syrup
- 40g cacao butter ,10g cacao powder,2 tbsp maple syrup ,2 tbsp coconut milk ,1 tsp peanut butter ,Pinch of salt
Peanut butter - banana layer
Grease a pie tin with coconut oil.
Mix all the ingredients for the crust in a food processor until smooth and crumbly, scraping the sides as needed.
Spread the mixture evenly around the pie tin and press into tin to make the base. Place this into the freezer for 1 hour.
Blend together all the ingredients for the peanut butter and banana layer in a food processor until smooth but firm.
Spread the filling evenly across the base layer. Place this into the freezer for 1 hour.
Melt the cacao butter on a low heat until it forms a clear liquid.
Once melted, add in the cacao powder and stir in whilst still on a low heat.
Add the other ingredients and mix them all together.
Drizzle the chocolate sauce and peanut butter onto the tart.
Refrigerate until the top layer is firm and top with our Salted Peanut Butter Raw Millionaire Bites.