Peanut and Date Caramel Dark Chocolate Tart

No bake, gluten free Snickersesq Tart, yep you heard that correctly. Made with gluten-free, chocolate crust and layers of creamy, date caramel and a rich chocolate ganache, this is our healthier take on snickers pie, in tart shape. Super easy to make and you don’t even need to turn on the oven!

Ingredients

Peanut crust

1 Cup (170g) peanuts, natural unsalted

1/3 Cups (40g) oats

1/3 Cups (35g) cocoa powder

1/2 Cups (100g) packed dates

1/2 cup boiling water

3 tbsp coconut oil

1 tsp vanilla paste

Date caramel

2 cups (400g) packed dates without pits

6 tbsp natural peanut butter

2-5 tbsp dairy free cream

1 tsp vanilla paste

1 cup (150g) roasted salted peanuts

Ganache topping

3/4 cups (150g) vegan chocolate chips

1/2 cup (125 ml) dairy free cream

Instructions

Peanut crust

Soak the dates in hot water for 10 minutes. Drain and reserve the water.

Add the peanuts and oats to a food processor and mix until you have a coarse flour texture. Then add the rest of the ingredients and process until it has a wet sand consistency. Add a little of the soaking water from the dates if necessary for it to come together.

Add the base mixture to a small  20cm (8inch) tart pan with removable sides. Press to an even layer, I like to use the back of a measuring cup. Place in the fridge while you prepare the filling.

Date caramel

Start by soaking the dates, cover with boiling water and let them sit for 10 minutes. Drain the dates well and add to a food processor with the peanut butter, almond milk and vanilla.

Process until smooth and creamy, scraping down the sides as necessary.

Remove the blade from the food processor and mix in the salted peanuts with a spoon. Then spread out the filling in an eaven layer in the prepared crust. Place in the fridge to set while you prepare the ganache topping.

Ganache topping

In a mictowave safe bowl, heat the cream in the microwave until hot. Add the chocolate chips and let them sit for a minute, then stir well. If the chcoclate in not melted, heat for 30 seconds more in the microwave and stir well. Let the ganache sit for about 10 minutes or longer for a thicker consistency.

Tack out the tart from the fridge and spread the ganache over the caramel filling. Smooth out the top and garnish with some peanuts if decired.

Let the ganache set out in room temperature or in the fridge. Cut in thin slices and serve with whipped coconut cream if desired.