- Preheat oven to 160° C.
- Combine dry base ingredients in a large mixing bowl. Create a well in the centre and add maple syrup and coconut butter, mix well. Add a splash of water if required.
- Press into a flan tin (20cm diameter). Bake for 20 - 25 minutes.
- Allow to cool completely.
- Spread a layer of Pic’s Peanut Butter on top of the base.
- Combine all chocolate ganache ingredients in a high-speed blender, blend until smooth and creamy. Pour on top of the peanut butter layer.
- Drizzle peanut butter on top of the ganache to create a ’swirl’. Sprinkle crushed nuts around the outside.
- Transfer to the fridge to set for approx. 3 hours.
- Serve and enjoy!
Peanut Butter Chocolate Ganache Tart
Recipe By Healthy Luxe
Ingredients for base
- 1 cup macadamias, ground to a flour
- 1 cup buckinis, ground to a flour
- 1/4 cup cacao powder
- 1 Tbsp coconut butter, melted
- 1-2 Tbsp maple syrup
Ingredients for Peanut Butter centre
- 1/4 cup smooth Pic’s Peanut Butter (+ extra to swirl on top)
Ingredients for ganache
- 1 1/2 cups cashews
- 1/4 cup coconut yoghurt or coconut cream
- 2-3 Tbsp maple syrup
- 1/4 cup cacao powder
- 3 Tbsp coconut butter, melted
- 1/4 cup crushed peanuts (to arrange around the outside)
