Peanut & caramel tart
Print recipeSpeaking of dream cakes, this is one! Created by Marinke Degen*, a team member from the very first hour. The peanut & caramel tart is exceptionally tasty thanks to the combination of creamy caramel, smooth nougat and a firm cocoa base. The tart is made entirely from plant-based ingredients and doesn’t need to be baked. Just 2 hours to set in the fridge and enjoy!
*Follow Marinke on Instagram @marinkedegen and stay up to date with all her delicious, healthy cakes and bakes.
Ingredients
Cocoa base
- 50 g cocoa powder
- 6 tablespoons coconut oil
Nougat
- 100 g oat flakes
- 250 ml coconut milk
- 5 tablespoons coconut oil
Caramel
- 250 g dates (Medjool, pitted)
- 50 ml coconut milk
- 50 ml water (warm)
- Pinch of salt
- 1 teaspoon vanilla extract
- 3 tablespoons peanut butter
- 70 g unsalted peanuts (plus extra for decoration)
Kitchen tools:
- springform tin (18 cm), baking paper and food processor
Method
- Line a springform tin (18 cm) with baking paper.
- For the cocoa base: melt the coconut oil au bain-marie, stir in the cocoa powder with a fork and pour this mixture into the springform tin. Leave to set in the fridge.
- For the nougat: blend the oat flakes, coconut milk and coconut oil in the food processor. Carefully spoon on top of the cocoa layer, spread evenly and return to the fridge.
- For the caramel layer: blend the dates, coconut milk, warm water, salt, vanilla extract and peanut butter in the food processor until you have a smooth, thick caramel (add more warm water if it is too thick, more dates if the caramel is too thin). Once the caramel has the right consistency, add the peanuts and blend briefly.
- Spread all the caramel over the tart, decorate with the extra peanuts and leave to set in the fridge for at least 2 hours.