Ingredients
Scale
- Crust:
- 2 cups (230g) almond flour
- 2 Tbsp maple syrup
- 1/4 cup (60ml) coconut oil
- pinch of salt
- Caramel:
- 1 cup peanut butter
- 1/3 cup (80ml) maple syrup
- 1 cup coconut milk, full fat
- pinch of salt
- Chocolate Ganache:
- 160g vegan chocolate
- 1/3 cup coconut milk, full fat
- Garnish:
- kosher salt
Instructions
- Place the almond flour, maple syrup, coconut oil and salt in a bowl or food processor and combine until sticky.
- Grease a 9.5” (24cm) tart tin with oil and preheat the oven to 180°. Place the dough inside the tin and use your hands to press down evenly to the bottom and sides. Place in the oven and bake for 8-10 minutes until golden brown, then set aside to cool down.
- Place all caramel ingredients in a bowl and combine until smooth. Pour on top of the crust and even out, then place in the freezer for 30 minutes.
- Melt the chocolate and add the coconut milk. Whisk together until you have a smooth and creamy ganache. Pour on top of the caramel and carefully even out with a spoon as not to destroy the layers. Sprinkle with salt and let chill in the fridge for 3-4 hours or overnight until firm.
Description
As in all of my recipes, 1 cup equals 250 ml. You’ll need a 9.5” (24cm) tart tin.