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Tarts and flans

The Happy Pear’s Chocolate Peanut Butter Caramel Tart

Serves 12
Ready in 52 mins
Prep time 20 mins
Cooking time 2 mins
Chill time 30 mins
590 calories per serving

For the base;

> 2 cups unsalted raw cashews
> 1 cup pitted dates
> 2 tbsp coconut oil

For the caramel;

> 2 cups pitted dates
> 2/3 cup smooth peanut butter
> 1/2 cup coconut oil
> 6 -10 tbsp water
> 1 pinch salt, optional

For the chocolate;

> 1 cup chocolate
> 4 tbsp coconut oil

For the base layer;

1
Process cashews in a food processor until a flour-like consistency is obtained. Add dates and coconut oil to the processor and blend until the mixture starts to come together.
2
Line a 9-inch springform cake tin with baking parchment. Transfer the base mixture to the tin, spread evenly, and, using the back of a tablespoon, press firmly into the base to compact it.

For the caramel layer;

1
Without cleaning the food processor, add the dates, peanut butter, coconut oil, and water. Blend until super smooth and caramel-like, adding more water if needed to achieve a smooth consistency. This may take from 5 to 10 minutes. If desired, add a pinch of salt to enhance the sweetness and blend until the mixture reaches a toffee-like color.
2
Spread the caramel evenly over the base layer, using parchment paper on top to help smooth it out.

For the chocolate layer;

1
Melt the chocolate and coconut oil together using a water bath, bain-marie, or a microwave. Gently pour the melted chocolate over the caramel layer and spread it to create an even topping.
2
Refrigerate the tart for at least 30 minutes to allow the chocolate to set solid.

For serving;

1
Sprinkle coarse salt flakes on top, if desired. Use a hot knife to slice the tart. This helps prevent the chocolate from cracking.

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