Peanut Butter Lover’s Chocolate Tart from “Oh She Glows Everyday” (Giveaway)
Peanut Butter Lover’s Chocolate Tart- a silky chocolate peanut butter dessert that everyone will love! Made without dairy, gluten, soy, or refined sugar.
I celebrated my 32nd birthday yesterday. It sounds so weird to say that I’m 32. Where did the time go?
The good news is that, most of the time, I still feel like I’m 22 and I like to think my eating habits have a lot to do with that. That was about the age they started to drastically improve, right after I graduated college and found myself with more time to cook. Reading blogs quickly became a source of inspiration for me and, like many other bloggers out there, one of the first that I discovered was Oh She Glows.
I remember reading an article about her Green Monster experience in a magazine and being instantly intrigued. Since then I’ve followed Angela’s journey overcoming an eating disorder, giving birth to a healthy little girl (with another one on the way!), and writing two beautiful cookbooks. I look up to her in so many ways and am thankful for all that she’s done to improve the lives of others through healthy food. It’s sincerely an honor for me to share a recipe with you today from her newest cookbook, Oh She Glows Everyday.
Angela has mastered the art of creating fool-proof recipes that everyone will rave about. I’ve never made a single one that hasn’t turned out amazing.
It was challenging to pick just one to share with you guys, but as soon as I laid eyes on this chocolate peanut butter tart (which Ashley did a magnificent job photographing), I knew that was it. From the salty roasted peanut crust to the silky chocolate peanut butter filling and the magic caramel sauce on top, it is mind-blowing delicious.
Brandon let out a few curse words after taking his first bite and then ate three pieces the following day. I’d call that a true testament to how incredible it is. There’s no doubt I’ll be making it again. Although next time I think I’ll probably bring it to share with family and friends so that we don’t end-up eating so much in one sitting.
Here’s a few recipes from the book that are on my list to try next!
- Endurance Crackers
- 6 Vegetable and “Cheese” Soup
- Golden French Lentil Stew
- Protein Power Rainbow Quinoa Salad
- Eggplant Parmesan
- The Ultimate Flourless Brownies
- Flourless Peanut Butter Cookies
- Chocolate-Dipped Vanilla Bean Macaroons
- Meyer Lemon Cheesecake with Strawberry-Vanilla Compote
I honestly can’t recommend her new book enough. It’s sure to become a staple in your kitchen and I know you will love it as much as I do.
For a chance to win a copy, leave a comment below telling me which of the recipes mentioned above that you would like to try. I’ll pick a winner one week from today and contact you via email. Good luck! (please note: this giveaway is open to U.S. residents only)
**THIS GIVEAWAY IS NOW CLOSED. THANK YOU TO THOSE WHO ENTERED!!**
Peanut Butter Lover's Chocolate Tart
Yield: 10 to 12
Prep Time: 30
Cook Time: 15
Total Time: 45
For the crust:
- 3/4 cup salted roasted peanuts
- 1 and 3/4 cups gluten-free rolled oats
- 1/4 teaspoon fine sea salt
- 1/4 cup virgin coconut oil, melted
- 3 tablespoons pure maple syrup
For the filling:
- 1 (14-ounce) can full-fat coconut milk, chilled for 24 hours
- 5 and 1/4 ounces non-dairy dark chocolate (55 to 60% cocoa)
- 1/3 cup pure maple syrup
- 1/3 cup natural creamy roasted peanut butter
- Pinch of salt, to taste
For the garnish:
- Peanut Butter Caramel Sauce*
- 1/2 cup salted roasted peanuts, chopped, for garnish
Prepare the crust: Preheat the oven to 350°F. Lightly grease a 9-inch pie dish. Cut two long, 2-inch wide strips of parchment paper and place them over the pie dish in a crisscross fashion. This will make the tart easier to remove after freezing.
In a food processor, combine the peanuts, oats, and salt then process to a coarse crumb. Add the coconut oil and maple strip then process until a dough forms. The mixture should stick together when pressed between your fingers, but it shouldn’t be really sticky. If it’s too dry, try adding a small splash of water and process again.
Transfer the dough to the pie dish and spread out in an even layer. Starting at the center, press the dough into the pan with your fingers and work your way outward and up the sides. If the dough begins sticking to your hands, lightly wet your hands and shake off excess water. Using a fork, poke the base of the crust seven or eight times to allow steam to escape while baking. Bake in the oven uncovered for 13-17 minutes, until light golden brown. Allow to cool completely.
Prepare the filling: In a small pot, scoop out the solidified portions of the can of coconut milk. Discard 1/3 cup of the coconut water from the can then add the remaining portions to the pot. Turn the heat to medium, add chocolate and cook, stirring occasionally, until melted. Add the maple syrup, peanut butter, and salt then whisk until smooth.
Pour the filling into the cooled crust then carefully transfer to a flat spot in your freezer. Allow to set for 4-6 hours, until solid. If you want to freeze it for longer, cover with foil after filling has firmed.
Prior to serving, let the tart sit on the counter for five minutes. Using the parchment paper, carefully lift the tart out of the dish. Slice the tart then serve with peanut butter caramel sauce and chopped peanuts. Store leftover slices individually wrapped in foil then placed in an airtight container in the fridge for up to 5 days, or in the freezer for 4-6 weeks.
*For the Peanut Butter Caramel Sauce: In a food processor, combine 1/3 cup virgin coconut oil, 1/2 cup pure maple syrup, 1/4 cup creamy natural peanut butter, 2 tablespoons raw coconut nectar and 1/2 teaspoon salt. Blend until smooth. Transfer mixture to a jar, seal, and refrigerate for 1 hour. To pipe the sauce, transfer it to a plastic baggie and cut off the corner. Gently squeeze over the pie. Leftovers can be stored in the refrigerator for up to 2 weeks.
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Recipe from Oh She Glows Everyday by Angela Liddon. Copyright © 2016, Glo Bakery Corporation. Reprinted with permission from Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company.
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