I love using alternatives to refined sugars, opting for maple syrup, dates, fruits, as they are rich in precious minerals, phytonutrients, and flavour! Baking refined sugar-free can be the opportunity to raise the positive impact of nutritious, organic and unprocessed ingredients, rather than only lowering the negative impact of glucose in the blood and therefore, by being healthier to consume, having more energy throughout the day, a better mood and to support the health at every level.

Anyway, these tarts are a real delicious treat and all without sugar, dairy or gluten. Their texture is so nice to taste, from the harder chocolate top to the more creamy peanut butter layer, and the slightly crunchy almond/date base.

 

Ingredients (makes 6-7 tartlets or 1 large tart)

Base

• 1 cup or 150 g of Almonds

• 1 cup or 150 g of Dates

• 3 tablespoons of raw Cacao Powder

 

Filling

• 1 cup or 240 g of 100% natural Peanut Butter

• 1/3 cup or 80 mls of melted Coconut Oil

• 1/3 cup or 80 mls of Maple Syrup

 

Chocolate top

• 1/4 cup or 50 g of Raw Cacao powder

• 1/4 cup or 60 mls of melted Coconut Oil

• A pinch of Salt

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Method

For the base, blend the dates, almonds and raw cacao powder together, adding the almonds first. Press into a springform pan.

For the peanut butter layer, melt coconut oil, maple syrup and peanut butter together and stir until combined and smooth. Pour over your base and put into the freezer while you make your chocolate top.

Melt the coconut oil and cacao powder in a small bowl. Stir until there are no lumps and pour over your cake, tilting until it covers all of filling. Freeze until set, then remove from the pan and serve immediately or store in the fridge. Heavenly!

 

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