Dark Chocolate Peanut Butter Tarts Recipe

chocvivtart Dark Chocolate Peanut Butter Tarts Recipe

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I have been informed by raving G Living co-workers that these are better then Reeses Peanut Butter Cups. I haven’t had a Reeses Peanut Butter Cup in oh, perhaps 15 years. So, I would not know. I say that it much better be much better though, thinking about the quality of the components. Think about it as an incredibly high end variation of a Reese’s cup, that also just occurs to be darn healthy. Exactly what a sweet combination! The cost of getting quality components is definitely a bit more, however so well worth it. I like to use Green and Blacks Organic Baking Chocolate for practically every little thing. If you can discover it, get it. It’s available in 5.3 oz bars and is among the very best industrial chocolates. I also use the Green and Blacks Cocoa Powder when needed. The type of peanut butter to get for this would be the natural kind. Ugh, you know, the ones with peanuts in it, but just natural peanuts and salt. It’s outstanding the amount of additional unneeded junk is in most industrial peanut butters, from hydrogenated oils to funky stabilizers and chemicals. You truly don’t want that stuff in your body. Do you?

Also, the crust of these tarts are extremely rich and healthy as well. No fine-tuned carb filling here. You make these from simply almonds and cocoa powder, and they’re far much easier and faster to make then the white kind.

Dark Chocolate Peanut Butter Tarts

Makes about 4-5 5-inch tarts

For the Crust:

1 Cup Almonds

1 / 2 Cup Cocoa Powder (Cacao Powder)

1/4 Cup Virgin Coconut Oil

1/4 Cup Raw Sucanat Sugar

2 TB Maple Syrup

2 TB Cacao Nibs

2 Tsp. Vanilla Extract

1/8 Tsp. Sea Salt

Step 1 Place the almonds in a food mill and procedure till coarsely ground. It’s ok if there are bits of almonds not broken down, this will add additional crunch and structure to the crust.

Step 2 Include the cocoa powder, sugar and salt and procedure to incorporate lightly, then add the remainder of the components and pulse a number of times till incorporated and slightly damp.

Step 3 Line your tart pans with saran wrap and then on top of it, carefully push the crust mixture into all-time low and sides.

Step 4 Place them in the freezer while you prepare the fillings.

For the Chocolate Filling Layer:

1 Cup Young Coconut Meat

1/4 Cup Virgin Coconut Oil

2/3 Cup Maple Syrup

1/2 Cup Agave Nectar

8 oz Dark Bittersweet Chocolate (Green and Blacks)

1/4 Tsp. Sea Salt

2 TB Vanilla Extract

Step 1 Melt the chocolate by slicing it and melting it over a double broiler or make your own double broiler making use of a heat safe bowl over a pot of hot water. Set aside and allow to cool slightly.

Step 2 Scoop out and clean the meat from a young baby coconut (the ones with pointy tops and shaved white).

Step 2 Include the coconut meat in addition to the rest of the components to a high speed blender or food processor and blend on high till everything is totally smooth and creamy with no swellings. Reserve to cool.

Note: Among the very best coconut oils is Virgin De Coco Creme. If you cannot discover it, get a virgin centrifugal coconut oil with an extremely light scent to nearly no aroma.

chocpnbtart Dark Chocolate Peanut Butter Tarts Recipe

For the Peanut Butter Layer:

1 Cup Natural Smooth Peanut Butter

1 TB Virgin Coconut Oil

1/4 Cup Agave Nectar

1/4 Tsp. Sea Salt

Step 1 In a small mixing bowl, mix in the coconut oil, agave and sea salt with a large spoon.

Putting it all together:

Step 1 Obtain the tart pans out of the freezer. On the bottom of crust spread out a layer of Peanut Butter Mixture.

Step 2 Pour the chocolate mixture on top.

Step 3 Location these back in the freezer to set overnight. You can garnish them nonetheless you like. I like a great deal of chocolate, so I garnished mine with chocolate shavings and chocolate sauce.