Ingredients

For the crust:

• 1/4 cup cocoa powder
• 20 dates, pitted
• 1/2 tsp sea salt
• 1 cup almond meal
• 1 tsp vanilla extract

For the caramel:

• 20 dates, pitted
• 3 tsp coconut oil
• 3 tbsp Mayver’s Smooth Peanut Butter

For the filling:

• 2 cans full-fat coconut milk, refrigerated overnight (important)
• 3/4 cup Mayver’s Peanut & Cacao Spread
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch sea salt

Method

1. Line a tart tin with baking paper.
2. Add the crust ingredients into a food processor or high-powered blender and process until smooth and sticking together.
3. Roll out until flat and the right shape to line your tart tin.
4. Press this into your lined tin and pop into the freezer to set.
5. Add the caramel ingredients into your food processor and process until silky smooth. You’ll know when this is ready by checking the dates – there should be no visible dates in the mix, and the caramel should be golden brown and silky.
6. Once this is done, spread (or pour) evenly onto the crust and pop back into the freezer.
7. Carefully open the chilled coconut milk and scoop out the coconut cream.
8. Add this to your food processor or blender with the rest of the filling ingredients and blend until well combined.
9. Spread on top of the previous layer and then pop back into the freezer.
10. Keep this in the freezer overnight and let thaw prior to slicing and serving. You will need to give it 5-10 minutes.
11. Top your tart with a drizzle of melted dark chocolate or some cacao nibs, if you’re feeling fancy. Or even with an easy peanut butter drizzle (Simply melt 1/4 cup coconut oil and add in 2 tablespoons Mayver’s Smooth Peanut Butter with 2 tablespoons maple syrup. Mix to combine. Drizzle onto tart and return to freezer to set or use warm when serving.)

Thanks to Health Food Project for this amazing recipe!