I'm personally no big fan of peanut butter. Plus, I understand that peanuts are not the healthiest for you. But hey, I still thought some of you might enjoy the following. I mean, if you're gonna eat peanut butter tarts, might as well do it right!
Hum, it seems that she's using cooked baking chocolate for this but I'm sure it could be replaced with raw cacao. Something to play around with...
Dark Chocolate Peanut Butter Tarts
Posted by Indulge on GreenLiving here
I’ve been told by raving G Living co-workers that these are better then Reeses Peanut Butter Cups. I have not had a Reeses Peanut Butter Cup in oh, maybe 15 years. So, I wouldn’t know. I say that it better be better though, considering the quality of the ingredients. Think of it as a super high end version of a Reese’s cup, that also just happens to be darn healthy. What a sweet combination! The expense of getting quality ingredients is certainly a bit more, but so well worth it. I like to use Green & Blacks Organic Baking Chocolate for almost everything. If you can find it, get it. It comes in 5.3oz bars and is one of the best commercial chocolates. I also use the Green & Blacks Cocoa Powder when needed. The type of peanut butter to get for this would be the natural kind. Ugh, you know, the ones with peanuts in it, but just organic peanuts and salt. It’s amazing how much extra unneeded crap is in most commercial peanut butters, from hydrogenated oils to funky ass stabilizers and preservatives. You don’t want those ones. Do you? Why?
Also, the crust of these tarts are super rich and healthy as well. No refined carb loading here. You make these out of just almonds and cocoa powder, and they are far easier and faster to make then the white kind. Oh, and did I mention so much more lusciously indulgent?
Well, lets just get to it. I know you’re barely reading any of this anyways after seeing the photo. Straight to the recipe….
Chocolate Peanut Butter Tart
Makes about 4-5 5-inch tarts
Top Layer Chocolate Filling:
1 Cup Young Coconut Meat
1/4 Cup Virgin Coconut Oil
2/3 Cup Maple Syrup
1/2 Cup Agave Nectar
8 oz Dark Bittersweet Chocolate
1/4 Tsp. Sea Salt
2 TB Vanilla Extract
Peanut Butter Layer:
1 Cup Peanut Butter
1 TB Coconut Oil
1/4 Cup Agave Nectar
1/4 Tsp. Sea Salt
1 Cup Almonds
1/2 Cup Cocoa Powder
1/4 Cup Coconut Oil
1/4 Cup Raw Sucanat Sugar
2 TB Maple Syrup
2 TB Cacao Nibs
2 Tsp. Vanilla Extract
1/8 Tsp. Sea Salt
To make the crust, place the almonds in a food processor and process until coarsely ground. It’s ok if there are bits of almonds not broken down, this will add extra crunch and texture to the crust. Next add the cocoa powder, sugar and salt and process to combine lightly. Then add the rest of the ingredients and pulse several times until incorporated and slightly damp. Line your tart pans with saran wrap and then on top of it, gently press the crust mixture into the bottom and sides. Place them in the freezer while you prepare the fillings.
To make the chocolate filling, scoop out and clean the meat from a young baby coconut (the ones with pointy tops and shaved white). Add the coconut meat along with the rest of the ingredients to a high speed blender. One of the best coconut oils is Virgin De Coco Creme. If you can’t find it, get a virgin centrifugal coconut oil with a very light scent to almost no scent. To melt the chocolate, place it chopped over a double broiler or make your own double broiler using 2 pots, the bottom one with boiling water, and the top one with the chocolate in it. Blend everything on high speed until smooth and creamy. Set aside to cool.
To make the peanut butter filling, in a small mixing bowl, mix in the coconut oil, agave and sea salt with a large spoon. Take out your crusts from the freezer and start spreading….
On the bottom of crust spread a layer of Peanut Butter. Then pour the chocolate mixture on top. Place these back in the freezer to set. You can garnish them however you like. I like a lot of chocolate, so I garnished mine with chocolate shavings and chocolate sauce.