FOR THE BASE
- 2 cups almonds OR 1.5 cups of Almond meal
- 1 cup desiccated coconut
- 1/4 cup hemp seed
- 1 tsp. 100% vanilla extract
- pinch of salt
FOR THE FILLING
- 1 cup smooth peanut butter
- 1 cup coconut milk (canned)
- 1/4 cup coconut oil
- 1 tsp. 100% vanilla extract
FOR THE CHOC TOPPING (OPTIONAL)
- 1/2 cup coconut oil
- 3 tbs. coconut milk (canned)
- 3 tbs. raw cacao powder
- 1 tbs Maple Syrup
- 1 tsp. 100% vanilla extract
NOW WHAT
- Line or grease a 24 cm tart tin.
- Start with the base! Simply place all the BASE ingredients into your blender or food processor and whiz until a smooth butter forms - If using Almond meal - blend for a little longer to turn buttery.
- Spoon out into the tart tin.
- Press the base into the tin evenly. Don’t forget to press up into the sides!
- To make your base really strong, build up the base where the bottom and sides meet.
- Place into the freezer.
Now onto the first filling! (No need to rinse your blender)
- Place all ingredients for the peanut butter filling into your blender, whiz until super smooth.
- Spoon it on top of the base, and evenly spread out the top using a spatula or back of a spoon. Place into the freezer.
Onto the delicious choc topping
- Again, no need to rinse the blender, place all ingredients into the blender and whiz until smooth.
- Spread it out evenly on top of the peanut butter filling and place back into the freezer for 1 hour or until set!
- Carefully take out of the tart tin, allow to defrost slightly, top with berries of your choice, slice with a hot knife and VOILA!
- Store leftovers in your freezer, pre-cut so all you have to do is thaw out one slice at a time...if there ARE any leftovers that is!