Chocolate Peanut Butter Tart

"This Gluten Free Chocolate Peanut Butter Tart is also dairy-free, low-glycemic and vegan. Make sure to visit my site for the Chocolate Pudding recipe... Here's the full post: http://www.elanaspantry.com/chocolate-peanut-butter-tart/"
 
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photo by Elanas Pantry photo by Elanas Pantry
photo by Elanas Pantry
Ready In:
18mins
Ingredients:
5
Yields:
1 tart
Serves:
4-6
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ingredients

  • 1 12 cups peanuts, roasted
  • 14 teaspoon celtic sea salt
  • 14 teaspoon baking soda
  • 2 tablespoons grapeseed oil
  • 2 tablespoons yacon syrup
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directions

  • Grind the peanuts in a food processor to a fine meal (make a crunchy meal for a crunchier crust).
  • Pulse in the salt and baking soda.
  • Pulse in the grapeseed oil and yacon syrup and continue pulsing until the dough is formed.
  • Remove dough from food processor and press into a 9 inch tart pan.
  • Bake at 350° for 8 minutes, until fragrant and golden brown.
  • Cool, then fill shell with chocolate pudding.
  • Serve.

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Reviews

  1. Wonderful! Really easy to put together. I used agave as well as yacon is not easily available. Crust stays together just as well as any graham type - tastier and healthier, I could see subbing this for graham anytime. Thanks Elana - another 5* recipe from you!
     
  2. This is amazing. Subbed agave for the yacon syrup Can't wait to make it again!
     
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Tweaks

  1. This is amazing. Subbed agave for the yacon syrup Can't wait to make it again!
     

RECIPE SUBMITTED BY

<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
 
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