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  • Bert Veldman

Choc-Peanut Butter Tart

Serves: 16


For the base:

· 100g desiccated coconut

· 50g chopped peanuts

· 20g cocoa powder

· 125g honey (or rice malt syrup)

For the filling:

· 3/4 cup Nuttabutta peanut butter

· 80g rice malt surup

· 80g coconut oil

For the topping:

· 125g dark chocolate (80% cocoa or higher)

· 50g coconut oil


Blitz the base ingredients in a food processor and press into desired tart tin. We use a loose-bottomed tart tin for easy removal.

Place in the freezer while making the filling.

Gently warm the filling ingredients in a medium saucepan until combined. pour this over the base and place back in the freezer for 30 minutes or until set.

To make the topping melt the chocolate and coconut oil in a bowl placed over a saucepan of simmering water.

Pour over the filling and place in the refrigerator until set. (A few salt flakes would also be nice sprinkled on top)

Slice and enjoy!


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