What you need:
For the crust:
- 250g The Great British Porridge chocolate oats
- 50g Meridian peanut butter
- 50g coconut oil
- 2 tbsp maple syrup
For the peanut butter filling:
- 250ml coconut cream
- 120g Meridian peanut butter
- 2 tbsp maple syrup
Chocolate ganache:
- 80g dark chocolate
- 50ml coconut milk
Instructions:
- Preheat oven to 170 degrees C and line baking sheets with parchment paper.
- Lightly grease a tart pan with coconut oil in a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan then bake the crust for 10-12 minutes.
- In a heat proof bowl add the chocolate and peanut butter and place over a double boiler with simmering water.
- Place in the refrigerator while you prepare the peanut butter filling.
- In a stand mixer, whip the chilled coconut cream for 1 minute, until smooth and creamy. Add the peanut butter and maple syrup. Whip for another 30 seconds or until combined.
- Spread evenly in the prepared tart crust. Place in the refrigerator for 30 minute.
- Place chopped dark chocolate in a large bowl. In a small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand for 1 minute, then stir until smooth and creamy.
- Pour ganache over the peanut butter layer. Garnish the top with peanuts. Refrigerate for 30 minutes before serving
