Chocolate Mousse and Peanut Caramel Tart

This chocolate mousse and peanut caramel tart it so easy to throw together and makes the most delicious dessert for any occasion. It’s got a chewy oat crust, a peanut caramel middle layer and a smooth chocolate mousse on top. It’s so good we can’t keep our hands away! We keep on going into the fridge with a fork to have a little taste… We’re sure your going to love it just as much!

Do you like the look of this tart? Why not try our Peanut Butter Banana Tart or our Mini Salted Caramel and Chocolate Tarts

If you remake anything from the blog don’t forget to tag me #LiviasKitchen

ingredients

Oat crust

  • 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

Peanut butter caramel

  • 275g crunchy peanut butter (1 cup)
  • 125ml date syrup (1/2 cup)
  • 60ml maple syrup (1/4 cups)
  • A pinch of salt

Chocolate mousse

  • 250ml natural coconut cream
  • fridge cold (1 cup)
  • 20g cacao powder (3 tbsp)
  • 30ml maple syrup (2 tsbp)

Topping

  • 25g chopped up chocolate
time
Clock
40 minutes
prep:
30 minutes + 10 minutes
level
1
Super Easy
method
  • 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.

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