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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
- 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
- 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
- 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!)