PEANUT BUTTER AND CHOCOLATE TART

Serves 10

For the chocolate tart crust:

200 g (7 oz/2 cups) ground almonds (almond meal)
40 g (1½ oz/1/3 cup) unsweetened cacao powder or cocoa powder • 1 tbsp coconut flour
a pinch of salt • 5 tbsp melted coconut oil • 80 ml (2½ fl oz) maple syrup

For the peanut butter filling:

5 bananas, peeled and frozen • 400 ml (13½ fl oz) almond milk
4 tbsp smooth peanut butter • 1 tbsp maple syrup • 125 ml (4 fl oz) coconut milk, chilled

For the chocolate topping:

4 tbsp melted coconut oil • 60 ml (2 fl oz) melted cacao butter
4 tbsp unsweetened cacao powder or cocoa powder • 3 tbsp maple syrup

For the topping:

2 tbsp peanut butter, melted
75 g (2½ oz/½ cup) crushed peanuts • sprinkling of sea salt

Peanut butter, banana and chocolate are just meant to be eaten together. The baked dark chocolate crust contrasts beautifully with the smooth and creamy peanut centre. Delicious!

Preheat the oven to 180°C (350°F/Gas 5) and lightly grease a 20 cm (8 in) tart tin. To make the crust, combine the dry ingredients in a large bowl. Whisk the coconut oil and maple syrup in a separate bowl then pour into the dry ingredients. Use your hands to form the mixture into a dough, and pop it in the centre of the tart tin. Press the dough into an even layer, making sure to go up the sides. Use a fork to poke the surface with a few holes, and bake for 12 minutes or until the top begins to turn brown. Remove the crust from the oven and set aside on a wire rack to cool completely.

To make the filling, blend all the ingredients in a food processor until smooth and creamy. Spoon into the chocolate tart case and pop into the freezer while you prepare the chocolate topping.

For the chocolate topping, combine the ingredients in a bowl, and then pour on top of the tart.

Drizzle over the melted peanut butter and sprinkle some crushed peanuts and sea salt on top. Freeze for another 2 hours (or up to 3 days). Before serving, let the tart soften a little out of the freezer for 20–25 minutes.