PB&J Tart

Prep Time: 40 minutes | Additional wait time: 2 hours

Serving: 8

Gluten Free

Naturally Sweetened

Ingredients

Base

12 dates (pits removed)
¼ cup cashews
¾ cup peanuts
¼ cup almond pulp, press excess liquid out (from almond milk)
¼ tsp salt

Peanut Butter Filling

1 ½ cup cashews (soaked)
1 cup coconut cream
¼ cup maple syrup
1 ¼ cup peanut butter
½ cup coconut oil (melted)
½ tsp salt

Berry Jelly Layer

¾ cup berries (raspberries, blackberries)
3 tbsp maple syrup
1 ½ cups of water
1 ½ tsp agar agar powder

Directions

Step 1

Grease a 9 inch tart tin and set aside.

Step 2

In a food processor combine dates, nuts, almond pulp and salt. Process until all nuts are grounded and combined.

Step 3

Press the mixture into the bottom of the tart in and up to the sides. Place in freezer for about 30 minutes while you work on the filling.

Step 4

In a high speed blender mix cashews, coconut cream, maple syrup, peanut butter and salt. Blend until completely smooth. Optionally take out ¼ cup of the mixture for the piping later.

Step 5

Add in coconut oil and blend until combined. Pour mixture into the tart and set in the freezer for about 30-60 minutes while you prepare the jelly layer.

Step 6

In a small pot add berries, maple syrup and water. Bring to a boil and simmer for about 2 minutes.

Step 7

With a hand mixer puree the berries. Strain through a sieve and pour back into the pot. Bring to a boil and add in the agar powder. Simmer for about 2-3 minutes until agar powder has dissolved. Remove from stove and let the jelly mixture cool down to room temperature for about 5-10 minutes before pouring it into the tart.

Step 8

Set in fridge for 30 to 40 minutes.

Step 9

Garnish with extra peanut butter or berries. Store in the fridge in an airtight container for up to three days.

Note:

*Squeeze out any excess liquid before adding into the base.