Cookie Dough Chocolate Tart
A delicious, rich and decadent tart made using healthier ingredients. It's also no-bake and easy to make. A definite crowd pleaser!
Ingredients
For the cookie dough base
- 220g oat flour oats blended into a fine flour in a high-speed blender
- 1/4 tsp salt
- 45g coconut oil melted
- 250g smooth peanut butter or nut butter/seed butter of choice
- 6 tbsp maple syrup
- 1 tsp vanilla extract
- 80g dark chocolate chips
For the chocolate filling
- 220g coconut cream* from a can of full fat coconut milk
- 165g dark chocolate
- 60ml maple syrup
- Pinch of salt
Instructions
- Mix the oat flour and salt in a large bowl, then fold in the melted coconut oil, peanut butter, maple syrup and vanilla to form a dough.
- Fold in the chocolate chips, then press into and up the sides of an 8 1/2-inch round tart pan with a removable bottom. Freeze for 15 minutes while you prepare the filling.
- Melt the solidified coconut milk and maple syrup in a pan, then take off the heat before it starts to boil.
- Break up the chocolate into a heat-proof bowl, then pour the melted coconut milk on top. Add a pinch of salt and leave for a couple of minutes to melt before stirring. Stir until you have a smooth velvety mixture, then pour over the base.
- Allow to set in the fridge for around 2 hours, then slice and enjoy!
Notes
*Refrigerate a can of full fat coconut milk overnight, then discard the liquid and keep the solid part only. You need 220g solidified coconut milk.
Nutrition
Calories: 431kcalCarbohydrates: 39gProtein: 9gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.004gCholesterol: 0.5mgSodium: 156mgPotassium: 405mgFiber: 4gSugar: 18gVitamin A: 6IUVitamin C: 0.2mgCalcium: 72mgIron: 3mg
Tried this recipe?Let us know how it was!