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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;

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.
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;

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.
Spread the caramel evenly over the base layer, using parchment paper on top to help smooth it out.

For the chocolate layer;

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.
Refrigerate the tart for at least 30 minutes to allow the chocolate to set solid.

For serving;

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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