This little beauty is an absolute must for any peanut butter lover. I’d been eyeing it up in the newest Deliciously Ella book for a couple of weeks and finally got round to whipping it up at the weekend.
It’s a gluten free recipe which produces a beautiful pie with an oaty base, a layer of pure peanut butter all topped off with a melt-in-your-mouth chocolate topping made with pure cacao butter.
Granted, cacao butter and cacao powder aren’t exactly cupboard essentials, but I was intrigued to see what kind of finish they’d produce. I bought my powder in Atlantic Village and had to get the cacao butter on Amazon, but it was worth it!
For the base
200g oats (I used Sainsbury’s standard porridge oats)
40g coconut oil, melted
30g peanut butter
30g honey (I used Quince Honey Farm’s clear Devon flower)
For the middle layer
150g peanut butter (I didn’t weigh mine, I just dolloped on until I was happy I’d used enough)
For the chocolate topping
120g coconut oil
100g raw cacao powder
30g cacao butter
60g peanut butter
60g coconut sugar (you can just use caster sugar if you like)
- First make the chocolate layer by simply popping all the ingredients in a medium pan and melting together over a low heat. To begin with it might all look a bit dry, but stick with it and it’ll turn into a glossy, gorgeous mixture. Set aside to cool.
- While that’s cooling, make the base by firstly whizzing the oats in a food processor until they turn into a sort of oaty flour. Then add in all the other ingredients with two tbsp of water and two tbsp of the chocolate mix. Blend it again until it turns into a lovely sticky mix.
- Press the crumbly mix into a 23cm loose bottomed tart tin until it’s nicely compacted.
- Next spoon your peanut butter over the top until you’ve got a lovely layer, and pop the whole lot into the freezer for around 15 minutes, or until you’re confident the chocolate won’t mix with the peanut butter.
- Finally pour the chocolate mixture over the top and spread it out evenly before topping with lots of chopped nuts. Pop it in the fridge for at least 30 minutes. I stored mine in the fridge as I was worried it’d melt1
Enjoy! This is a super rich tart so a little slice goes a long way, and I’d highly recommend it with cream or ice cream. YUM.
Oscar decided to lend a helping hand by falling asleep on the worktop. Useless cat.