Ingredients
2cupsold-fashioned oatscertified gluten-free if necessary
½cupraw almonds
½tspsalt
⅛tspcinnamonground
⅓cupcoconut oilmelted
4tbspmaple syrupor honey, as needed
1¼cupsbittersweet chocolate chips(or 60% cacao content)
14ozregular coconut milkcan, chilled at least 12 hours
¼cupmaple syrupor honey, to taste
1tsppure vanilla extract
dash of salt
14ozregular coconut milkcan, chilled at least 12 hours
½cuppeanut butter
2tbspmaple syrupor honey
1tspvanilla extract
Light dusting of cocoa powdersprinkle it over the top in a sifter or fine mesh sieve
Sprinkles
Preparation
Preheat oven to 350 degrees F and lightly oil a 9″ tart pan, preferably one with a removable base, with melted coconut oil.
In the bowl of a food processor fitted with the S blade, combine the oats, almonds, salt, and cinnamon. Process the mixture until the pieces resemble coarse sand.
Pour the coconut oil and 3 tablespoons sweetener into the mixture and process until it forms a malleable dough. Add up to 1 tablespoon more sweetener if the dough needs a bit more moisture to come together.
Scoop the dough into the prepared tart pan and fold in any almond or oat crumbs that haven’t already incorporated into the dough.
Press the dough into the tart pan evenly, using the heel of your hand to press the bottom smooth, which will help push the crust up the sides. Aim for even thickness across the bottom and up the edges.
Prick the base of the crust all over with a fork.
Bake the unfilled tart crust for 12 to 14 minutes, until it’s firm to the touch and turning lightly golden at the edges. Place it on a cooling rack for about 30 minutes or until cooled.
While waiting crust to cool, gently melt the chocolate chips in a double boiler or in the microwave in a microwave-safe bowl, stirring after every 30 second interval.
Let the chocolate cool for 15 to 20 minutes, so that it’s still warm enough to mix with the coconut cream, but not so warm that it melts the cream.
Once the chocolate has cooled, open another chilled can of coconut milk. Scoop the condensed coconut cream into a clean, medium-sized mixing bowl. Add the semi-cooled chocolate, sweetener, vanilla and salt.
Using an electric hand mixer, beat the mixture until it is smooth and somewhat fluffy. Taste and add additional sweetener if desired, keeping in mind that once chilled, it will taste slightly less sweet.
Open one chilled can of coconut milk. You should see a thick, white layer of condensed coconut cream on top (if not, save the contents of this can for another use and open another can).
Scoop the condensed coconut cream into a medium mixing bowl, leaving the clearer coconut “water” behind. Add the peanut butter, sweetener, and vanilla extract. Using an electric hand mixer, beat the mixture until it is smooth and light, with soft peaks.
Scoop the chocolate mixture into the baked tart crust. Use a rubber or silicone spatula to evenly distribute the filling and smooth the top.
Rinse off and dry the spatula, then use it to spread the whipped cream layer on top, leaving an inch bare around the edges so the chocolate layer remains visible.
Chill the tart for at least 1 hour, preferably 2 hours or longer, so the coconut whipped cream has time to set.
Before serving, sprinkle with cocoa powder and/or sprinkle, if desired. If your tart pan has a removable bottom, carefully remove the tart so it’s easier to slice through the edges.
Slice the tart into even wedges using a sharp chef’s knife, wiping off the blade after every slice. Serve immediately. This tart keeps well, chilled and covered, for up to 5 days.
