24.09.2021
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07.05.2021

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A creamy, chocolaty tart that requires zero baking and is full of nutritious ingredients such as hazelnuts, cashews, peanut butter, dates and maple sugar. Its deep chocolate flavour comes from delicious, raw cacao powder.

No Bake Cacao Peanut Butter Tart with a Hazelnut Base (Plant-Based) www.thefoodiecorner.gr Photo description: Ingredients arranged on a wooden surface. In the top left corner are two measuring cups with oat milk and coconut oil, and a tiny ceramic jug with coffee. On the top right side is a measuring cup with dates, another with peanut butter and a ceramic cup with cashews. Below these is a packet of cacao powder. To the bottom right is a ceramic bowl of hazelnuts, a small bowl of maple sugar and a tiny bowl of flax seeds.

Sometimes you want to make something you can feel smug about. You can offer it to others and boast about how good it is for them, while still being delicious. This is one of those recipes.

No Bake Cacao Peanut Butter Tart with a Hazelnut Base (Plant-Based) www.thefoodiecorner.gr Photo description: Ingredients arranged on a wooden surface. At the top left are two measuring cups with oat milk and dates. In the top right corner is a measuring cup with coconut oil, another with peanut butter and a ceramic cup with cashews. In the centre of the image is a bowl of cacao powder, and beside it are a small bowl of maple sugar and a tiny brass bowl of salt flakes. In the bottom left corner is a ceramic bowl of hazelnuts, a tiny bowl of flax seeds and a tiny jug of coffee.

A cacao and peanut butter flavoured tart with a base made of hazelnuts. It’s full of good, plant-based stuff and its cashew based chocolate “cream” filling is sweetened with dates and a bit of maple sugar. Coconut oil, oat milk and sea salt play a supportive role and help enhance flavours and bring everything together.

No Bake Cacao Peanut Butter Tart with a Hazelnut Base (Plant-Based) www.thefoodiecorner.gr Photo description: A chocolate covered tart on a large ceramic plate in the top left corner of the image. On the right is a chopping board with hazelnuts on it and a knife. In the bottom left corner is a packet of cacao powder.

No Bake Cacao Peanut Butter Tart with a Hazelnut Base (Plant-Based) www.thefoodiecorner.gr Photo description: A chocolate covered tart on a large ceramic plate in the centre of the image. The tart is decorated on the left side with chopped hazelnuts. On the right side a slice has been cut and slightly pulled out.

The star of the show here is the cacao of course, which is present in all three elements of the tart – base, filling and topping. I used organic cacao powder by Ol-eve which is gorgeous. When I first started coming across the term “cacao” instead of cocoa, I thought it might be a trend, a way to make a classic ingredient sound more hip. It turns out there is a difference but it’s a bit complicated. The most popular explanation I could find is that cacao refers to the product derived from raw cocoa beans, with minimum processing. The classic cocoa we find at the supermarket is a powder made from roasted beans, which means it’s slightly sweeter and darker in colour. Thus, cacao retains more of its nutritious properties. There are a few other opinions out there about the difference between the two but let’s stick to what’s important. This tart.

No Bake Cacao Peanut Butter Tart with a Hazelnut Base (Plant-Based) www.thefoodiecorner.gr Photo description: A chocolate covered tart on a large ceramic plate. To the bottom is a small plate with a slice of the tart on it along with a small fork. To the left of the small plate are some more forks and a cake slice lying upside-down.

Without being overly sweet, this tart (I nearly called it a cheesecake but in the end I decided that would be too misleading) is a fabulous dessert. It can, however, also be enjoyed as a snack since it definitely gives you a boost. It’s lovely with a cuppa but pairs brilliantly with an iced coffee too.

No Bake Cacao Peanut Butter Tart with a Hazelnut Base (Plant-Based) www.thefoodiecorner.gr Photo description: A side view of a cut chocolate tart showing the inside with its three layers, base, filling and topping.

Please don’t be turned off by the long list of ingredients. Many of them are repeated in the three sections, there are 11 all in all – not bad for a recipe of this kind! Also, keep in mind there are some periods of waiting time involved with each step, so read through the recipe before starting so you can plan accordingly. I really hope you try it and I can’t wait to hear what you think. Tag me in any pics, you’ll find me at @thefoodieocorner and you can also use #thefoodiecorner.

No Bake Cacao Peanut Butter Tart with a Hazelnut Base (Plant-Based) www.thefoodiecorner.gr Photo description: A chocolate tart on a large ceramic plate, with chopped hazelnuts decorating the left side. To the right of the tart is a packet of cacao powder.

Ingredients

For the base
130 gr hazelnuts, raw
20 gr flax meal
80 gr (about 10 small) dates, pitted
20 gr (3 Tbs) Ol-eve organic cacao powder
9 gr (1 Tbs) Ol-eve organic maple sugar
1/4 tsp flakey sea salt
1/4 tsp instant espresso powder mixed with 45ml (3 Tbs) boiling water

For the filling
250 gr cashews, raw and unsalted, soaked overnight (or for at least 4 hrs in boiling water)
60 gr (about 8 small) dates, pitted
120 ml (1/2 cup) oat milk (or other plant milk)
75 gr (5 Tbs) coconut oil
35 gr (4 Tbs) Ol-eve organic maple sugar
20 gr (3 Tbs) Ol-eve organic cacao powder
80 gr (1/4 cup) peanut butter, natural (from 100% peanuts)
1/4 tsp flakey sea salt

For the peanut butter chocolate topping
60 ml (1/4 cup) oat milk (or other plant milk)
18 gr (2 Tbs) Ol-eve organic maple sugar
7 gr (1 Tbs) Ol-eve organic cacao powder
80 gr (1/4 cup) peanut butter, natural (from 100% peanuts)

Step 1

For the base
Pop the hazelnuts, flax meal, dates, cacao powder, maple sugar, sea salt and prepared coffee (the instant powder mixed with the hot water) in a food processor and pulse until you get a fairly fine, sticky crumb. It needs to hold together when squeezed.

Step 2

Line the bottom of a 22cm loose-bottomed tart tin with a round piece of grease-proof paper. Tip the hazelnut mixture in and press it down to create a firm base. Refrigerate for a few hours.

Step 3

For the filling
Drain the cashews and put them in a strong food processor or blender. Add the dates and half the oat milk and blend into a creamy paste.

Step 4

In a small saucepan melt the coconut oil and maple sugar then stir in the cacao powder until smooth. Take off the heat and whisk in the peanut butter and salt.

Step 5

Pour the chocolate mixture into the blender with the cashews and add the rest of the oat milk. Blend until you get a smooth cream, or as smooth as possible. This will depend on the power of your appliance (see notes).

Step 6

Spread the cream filling over the base, cover and return to the refrigerator for at least 6 hours to set (preferably overnight).

Step 7

For the topping
Heat the oat milk, maple sugar and cacao powder in a small saucepan until the sugar has melted. Remove from the stove and stir in the peanut butter.

Step 8

When the filling has set, spread the peanut butter chocolate topping over the top of the tart (use a silicone spatula for a shinier finish). Refrigerate for a while longer until ready to serve.

Step 9

Store any leftovers in the fridge.

Notes:
-You will need a fairly strong food processor or blender here. If necessary pulse in small bursts so as not to overheat the appliance.
-This post is sponsored by Ol-eve. All opinions are my own.

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