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Store Cupboard Chocolate Tart

Head to the pantry and you’re sure to have most of the ingredients to make this simple tart

Ingredients

  • 1 cup or coffee mug mixed nuts (whatever you have in your cupboard)
  • 1/4 cup mix of cacao nibs and pine nuts don’t worry if you don’t have these
  • 8 juicy Medjool dates if using dried dates, add an extra 4 dates and soak in warm water for 30 mins
  • 3 tbsp desiccated coconut

Filling

  • 3 tbsp peanut butter
  • 1 bar dark chocolate around 100g / 4oz
  • single cream I used Oatly (100ml / 1/2 cup)
  • 1 square of chocolate to grate on top
  • pinch of salt

Instructions

  • Roast the nuts at 180ºC (350ºF) for 10 minutes
  • Once golden add food processor with the cacao nibs, desiccated coconut, and dates and blend until sticky
  • Press down into the base of a tart tin and set aside
  • Pour in the 3 tbsp peanut butter to create the middle layer (feel free to add more peanut butter)
  • Heat the single cream in a bain-marie then add the chocolate and slowly melt together adding a pinch of salt, then pour over the peanut butter layer and leave to set
  • Once set, grate the square of chocolate on the top to finish!
  • Keep chilled, and remove from the fridge a few minutes before eating to allow to go to warm a little (it tastes better!)

Notes

This recipe was republished with permission from Lucy & Lentils. Find the original recipe here.