Chocolate Tart
Base
- 1 cup almond meal (110 grams)
- 1 cup desiccated coconut (80 grams)
- 1/4 cup cacao or cocoa (25 grams)
- 6 medjool dates, seeds removed (90 grams)
- 1 rounded tablespoon honey (40 grams)
- 1 tablespoon peanut butter (30 grams)
- 1 teaspoon vanilla extract
- pinch of salt
Top
- 200 grams dark chocolate, roughly broken ( I used 78%)
- 1/2 cup peanut butter
- 1/3 cup honey*
- Place the ingredients for the base into your processor and blend until the mixture resembles a fine sticky crumb. Press the mixture into the base of an 18cm spring form pan and set aside.
- Place the ingredients for the top layer into a heat proof bowl and gently melt, stirring frequently, until the mixture is smooth and well combined. Pour the mixture over your base and place the tart into the fridge for two hours to set.
- Slice. Serve. Eat and enjoy.
Thermomix Method
- Place the base ingredients into the bowl and blend at speed 10 for 20 seconds. Press the mixture firmly into the base of an 18cm spring form pan and set aside.
- Place the ingredients for the top layer into a heat proof bowl and gently melt, stirring frequently, until the mixture is smooth and well combined. Pour the mixture over your base and place the tart into the fridge for two hours to set.
- Slice. Serve. Eat and enjoy.
*you can use rice malt syrup if you prefer.
notes –
- if desired you can press the base mixture 2.5cm up the side of your spring form pan.
- I have not made the top layer in a thermomix, if you test this out I would be thrilled if you added the method to the comments to help others.
If you are enjoying the recipes be sure to check out the books. I hope you find something you love. With thanks, B x
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Recipe
Chocolate Tart with Thermomix Instructions
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Based on 76 Review(s)