Makes 1 20cm tart
Ingredients:
For the base:
- 60g ground almonds
- 20g plain flour
- 30g desiccated coconut
- 40g oats
- 45g soft light brown sugar
- pinch of salt
- 1/4 tsp baking powder
- 70g coconut oil
- 1/2 tbsp golden syrup
For the peanut butter caramel:
- 140g crunchy peanut butter (like Meridian)
- 95g golden syrup
- pinch of salt
For the chocolate mousse:
- 250ml coconut cream, fridge cold
- 20g cocoa powder
- 30ml maple syrup (or golden syrup)
Method:
1. Make the base. Preheat the oven to 180c (160c fan)/gas mark 4. Grease the base of a 20cm fluted cake tin (loose-bottomed ideally!), and dust lightly with flour.
2. Mix together the ground almonds, flour, coconut, oats, brown sugar, salt and baking powder.
3. Melt the coconut oil, then mix in the golden syrup. Pour over the dry ingredients and bring the mixture together until it starts to clump together.
4. Pour into the prepared cake tin and gently press into the corners of the tin, trying to get the biscuit as smooth as possible. Using the back of a spoon to press on the biscuit helps to get a smooth base.
5. Bake for around 10 minutes, or until starting to golden. Leave to cool completely.
6. For the peanut butter caramel, simply beat together the peanut butter, golden syrup and salt.
7. For the chocolate mousse, pour the coconut cream, cocoa and maple/golden syrup into the bowl of a stand mixer with a whisk attachment. Whisk on medium speed for a few minutes until it has thickened and become fluffy.
8. Assemble the tart by spreading the peanut butter caramel onto the base of the tart. Cover with the mousse.
9. Place in the fridge for 3-4 hours, or until set.
10. Enjoy!
