These are WAY better than a Reeses Peanut Butter Cup and it better be better considering the quality of the ingredients. Think of it as a super high end version of a Reese’s cup, that also just happens to be darn healthy. What a sweet combination! The expense of getting quality ingredients is certainly a bit more, but so well worth it. Use Green & Blacks Organic Baking Chocolate for almost everything. If you can find it, get it. It comes in 5.3oz bars and is one of the best commercial chocolates. Also use the Green & Blacks Cocoa Powder when needed. The type of peanut butter to get for this would be the natural kind. Ugh, you know, the ones with peanuts in it, but just organic peanuts and salt. It’s amazing how much extra unneeded junk is in most commercial peanut butters, from hydrogenated oils to funky stabilizers and preservatives. You really don’t want that stuff in your body. Do you?
Also, the crust of these tarts are super rich and healthy as well. No refined carb loading here. You make these out of just almonds and cocoa powder, and they are far easier and faster to make then the white kind.
Dark Chocolate Peanut Butter Tarts
Makes about 4-5 5-inch tarts
Makes about 4-5 5-inch tarts
For the Crust:
1 Cup Almonds
1/2 Cup Cocoa Powder (Cacao Powder)
1/4 Cup Virgin Coconut Oil
1/4 Cup Raw Sucanat Sugar
2 TB Maple Syrup
2 TB Cacao Nibs
2 Tsp. Vanilla Extract
1/8 Tsp. Sea Salt
Step 1 Place the almonds in a food processor and process until coarsely ground. It’s ok if there are bits of almonds not broken down, this will add extra crunch and texture to the crust.
Step 2 Add the cocoa powder, sugar and salt and process to combine lightly, then add the rest of the ingredients and pulse several times until incorporated and slightly damp.
Step 3 Line your tart pans with saran wrap and then on top of it, gently press the crust mixture into the bottom and sides.
Step 4 Place them in the freezer while you prepare the fillings.
1 Cup Almonds
1/2 Cup Cocoa Powder (Cacao Powder)
1/4 Cup Virgin Coconut Oil
1/4 Cup Raw Sucanat Sugar
2 TB Maple Syrup
2 TB Cacao Nibs
2 Tsp. Vanilla Extract
1/8 Tsp. Sea Salt
Step 1 Place the almonds in a food processor and process until coarsely ground. It’s ok if there are bits of almonds not broken down, this will add extra crunch and texture to the crust.
Step 2 Add the cocoa powder, sugar and salt and process to combine lightly, then add the rest of the ingredients and pulse several times until incorporated and slightly damp.
Step 3 Line your tart pans with saran wrap and then on top of it, gently press the crust mixture into the bottom and sides.
Step 4 Place them in the freezer while you prepare the fillings.
For the Chocolate Filling Layer:
1 Cup Young Coconut Meat
1/4 Cup Virgin Coconut Oil
2/3 Cup Maple Syrup
1/2 Cup Agave Nectar
8 oz Dark Bittersweet Chocolate (Green and Blacks)
1/4 Tsp. Sea Salt
2 TB Vanilla Extract
Step 1 Melt the chocolate by chopping it and melting it over a double broiler or make your own double broiler using a heat safe bowl over a pot of hot water. Set aside and allow to cool slightly.
Step 2 Scoop out and clean the meat from a young baby coconut (the ones with pointy tops and shaved white).
Step 2 Add the coconut meat along with the rest of the ingredients to a high speed blender and blend on high until everything is completely smooth and creamy with no lumps. Set aside to cool.
Note: One of the best coconut oils is Virgin De Coco Creme. If you can’t find it, get a virgin centrifugal coconut oil with a very light scent to almost no scent.
1 Cup Young Coconut Meat
1/4 Cup Virgin Coconut Oil
2/3 Cup Maple Syrup
1/2 Cup Agave Nectar
8 oz Dark Bittersweet Chocolate (Green and Blacks)
1/4 Tsp. Sea Salt
2 TB Vanilla Extract
Step 1 Melt the chocolate by chopping it and melting it over a double broiler or make your own double broiler using a heat safe bowl over a pot of hot water. Set aside and allow to cool slightly.
Step 2 Scoop out and clean the meat from a young baby coconut (the ones with pointy tops and shaved white).
Step 2 Add the coconut meat along with the rest of the ingredients to a high speed blender and blend on high until everything is completely smooth and creamy with no lumps. Set aside to cool.
Note: One of the best coconut oils is Virgin De Coco Creme. If you can’t find it, get a virgin centrifugal coconut oil with a very light scent to almost no scent.
For the Peanut Butter Layer:
1 Cup Natural Smooth Peanut Butter
1 TB Virgin Coconut Oil
1/4 Cup Agave Nectar
1/4 Tsp. Sea Salt
Step 1 In a small mixing bowl, mix in the coconut oil, agave and sea salt with a large spoon.
Putting it all together:
Step 1 Take out the tart pans out of the freezer. On the bottom of crust spread a layer of Peanut Butter Mixture.
Step 2 Pour the chocolate mixture on top.
Step 3 Place these back in the freezer to set overnight. You can garnish them however you like. shavings and chocolate sauce.
1 Cup Natural Smooth Peanut Butter
1 TB Virgin Coconut Oil
1/4 Cup Agave Nectar
1/4 Tsp. Sea Salt
Step 1 In a small mixing bowl, mix in the coconut oil, agave and sea salt with a large spoon.
Putting it all together:
Step 1 Take out the tart pans out of the freezer. On the bottom of crust spread a layer of Peanut Butter Mixture.
Step 2 Pour the chocolate mixture on top.
Step 3 Place these back in the freezer to set overnight. You can garnish them however you like. shavings and chocolate sauce.
ENJOY!
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