Healthy Chocolate Peanut Butter Bar

 

10-12 servings

Crust

  • 3/4 cup salted roasted peanuts
  • 1 and 3/4 cups gluten-free rolled oats
  • 1/4 teaspoon fine sea salt
  • 1/4 cup virgin coconut oil, melted
  • 3 tablespoons pure maple syrup

 Filling:

  • 1 (14-ounce) can full-fat coconut milk, chilled for 24 hours
  • 5 and 1/4 ounces non-dairy dark chocolate (55 to 60% cocoa)
  • 1/3 cup pure maple syrup
  • 1/3 cup natural creamy roasted peanut butter (or almond butter)
  • Pinch of salt, to taste

 

Prepare the crust: Preheat the oven to 350°F.

In a food processor, combine the peanuts, oats, and salt then process to a to a coarse crumb. Add the coconut oil and maple strip then process until a dough forms. The mixture should stick together when pressed between your fingers, but it shouldn’t be too sticky. If it’s too dry, try adding a small splash of water and process again.

Transfer the dough to the pie dish or lipped sheet pan and spread out in an even layer. Starting at the center, press the dough into the pan with your fingers and work your way outward and up the sides. If the dough begins sticking to your hands, lightly wet your hands and shake off excess water. Bake in the oven uncovered for 13-17 minutes, until light golden brown. Allow to cool completely.

Prepare the filling: In a small pan, scoop out the solidified portions of the can of coconut milk. Discard 1/3 cup of the coconut water from the can then add the remaining portions to the pan. Turn the heat to medium, add chocolate and cook, stirring occasionally, until melted. Add the maple syrup, peanut butter or almond butter, and salt then whisk until smooth.

Pour the filling into the cooled crust then carefully transfer to a flat spot in your freezer. Allow to set for 4-6 hours, until solid. If you want to freeze it for longer, cover with foil after filling has firmed.

Prior to serving, let the tart sit on the counter for five minutes.

Garnish with chopped peanuts and/or a low sugar caramel sauce if desired.

 

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