Raw Salted Peanut Butter And Caramel Tart

Ingredients

For the crust

• 1 cup blanched almond meal
• 1 cup desiccated coconut
• 40 grams cacao butter, grated
• 1/3 cup rice malt syrup
• 2 tbsp Cacao & Cinnamon Plant Protein

For the filling

• 2/3 cup coconut milk
• 1 1/4 cups soft dates, pitted (we used medjool dates)
• 1/2 cup Vanilla & Coconut Plant Protein
• 1/4 tsp good-quality salt
• 1/2 cup natural peanut butter
• 1/2 cup + 1 tbsp rice malt syrup

Directions

Make the crust

1. Grease a medium sized tart tin (i used coconut oil) and line the base with baking paper
2. Add grated cacao butter and rice malt syrup to a heat proof bowl, and set over a pot of simmering water. Allow to melt.
3. Meanwhile, add almond meal, coconut and plant protein powder to a large mixing bowl. Mix well, then add the cacao butter and rice malt syrup mixture once melted. Mix again, then transfer to the tart tin. Take your time to spread and press the mix uniformly, creating a nice, even base. Set aside.

Make the filling

1. Add all ingredients to a high speed blender, ensuring you have removed all pits from the dates, then blend until very smooth*. You will need to use the tamper to help the blender along, as the mixture will be very thick. Once smooth, scrap the filling into the tart shell. Set in the fridge for a minimum of 2 hours.
2. To serve, decorate with fresh berries and melted chocolate, or a simple sprinkling of salt flakes. Store in an air-tight container in the fridge (for up to 1 week), or freezer (for up to 3 weeks).

*It is recommended that you add the coconut milk to the blender first to encourage movement, and reduce the workload on the blender motor. When blending, it is always a good idea to start on the lowest speed and slowly increase the speed over 5-10 seconds.