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Nut Butter Chocolate Tart

Written by Jessica Duffin

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Posted on December 06 2017

Jessica Murnane's Nut Butter Chocolate Tart

 

It's beginning to look a lot like Christmas, and so we're of course thinking about what delicious dishes we can serve up for our friends and family.

Jessica Murnane is the multi-talented podcaster, recipe creator, cookbook author and founder of the One Part Plant movement. Jessica has an inspiring story which launched her love for plant based eating, and her mission is now to help others eat one plant based dish a day (and who can argue with that when they look this good?).

Not only is Jessica's Nut Butter Chocolate Tart one of our favourites from her book, it's honestly the best dessert we've ever eaten/made. AND it's completely plant based, vegan and uses only unrefined and natural sources of sugar - but you don't have to tell the family that...

 

Nut Butter Chocolate Tart Ingredients 

  • 170 g almond meal
  • 1/4 teaspoon sea salt
  • 100 g rolled oats
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1 tablespoon coconut oil, melted
  • 175 g dark or dairy-free chocolate chips, roughly chopped
  • 2 x 400 g tins full-fat coconut milk, refrigerated overnight
  • 45 g cup natural nut butter (we like using Pip & Nut's Almond Butter)
  • 4 Medjool dates, (the stickier, the better), pitted and chopped
  • Pinch of salt, if needed
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    Method

    Preheat the oven to 180℃ (350°F/gas 4) Grease a 23 cm tart pan. If you don't have a tart pan, that's OK. Use a piedish. The crust won't come up all the way to the top of the dish or tin, so just bring it as high as you can and press it against the sides of the pan (make sure they are well greased).

    In a food processor with the S blade attached, pulse the almond meal, salt, and oats together. While the motor is running, pour in the vanilla, maple syrup, and coconut oil. Blend until you don't see whole oats anymore and you have a nice crumbly dough.

    Press the dough into the prepared tin and bake the crust for 10-12 minutes or until the edges and bottoms begin to brown.

    As soon as you remove the tin from the oven, use the back of a spoon to press down any of the dough that has bubbled up, then immediately sprinkle 90 g of the chocolate pieces on the bottom of the crust. Make sure to evenly distribute the chocolate chips. Do not let the crust cool before doing this – act fast! When the chocolate becomes shiny and is melting onto the crust, use a knife or a small spatula to smooth it over the bottom of the crust.

    To make the coconut cream, carefully remove the tin from the fridge – do not shake the tin! You want to make sure you keep the cream separated from the water. Open the tin and scoop out the cream that has hardened at the top (use the leftover water for smoothies). With a handheld electric whisk or stand mixer, whip up the coconut cream until it is light and fluffy.

    In your food processor, process your nut butter and dates until combined; if youse use unsalted nut butter, add the salt. To a blender, add the nut butter, dates and maple syrup. Pulse until mostly smooth and the dates are all combined. Add the nut butter mixture to the coconut cream and mix until combined. Taste and add more salt if needed.

    Pour the filling into the crust and smooth the top with the back of a spoon. Sprinkle the remaining 85 g chocolate over the top of the pie. Chill it for at least two hours before serving.

     

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