Chocolate Peanut Butter Tart

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• 1 ½ cups peanuts, roasted

• ¼ teaspoon salt

• ¼ teaspoon baking soda

• 2 Tablespoons coconut oil

• 2 Tablespoons maple syrup

Grind the peanuts in a food processor, pulse in the salt and baking soda, then pulse in the oil and syrup until dough is formed.  Press dough into a 9 inch tart pan (pie pan or 8x8 work as well) and bake at 350 for 8 minutes.  Cool, then fill with chocolate pudding recipe below.

• 1 (13.5oz) can coconut milk (not lite)

• Pinch of salt

• 2 Tablespoons arrowroot powder

• 4 Tablespoons agave

• 3 drops of stevia

• 1 Tablespoon vanilla

• 1 cup dark chocolate chips, 73% cacao

 

Heat the coconut milk and salt in a medium sauce pan over medium heat, raise heat and sift the arrowroot into the pot, then whisk vigorously by hand or with a hand blender, until thick.  Whisk in agave, stevia and vanilla, remove from heat and let stand for 5 minutes.  Add chocolate and stir vigorously until melted.  Chill for 10 minutes and pour into crust.  Refrigerate for 1-2 hours until firm.  Would also make a great parfait desert, or just a great pudding on its own.

Thanks Sharon for sharing this tasty treat.

(Recipe modified from Elana’s Pantry)