Gluten Free Chocolate Peanut Butter Tart Recipe elanaspantry

1. 1

   Grind the peanuts in a food processor to a fine meal (make a crunchy meal for a crunchier crust)

2. 2

   Pulse in the salt and baking soda

3. 3

   Pulse in the grapeseed oil and yacon syrup and continue pulsing until the dough is formed

4. 4

   Remove dough from food processor and press into a 9 inch tart pan

5. 5

   Bake at 350 degrees for 8 minutes, until fragrant and golden brown

6. 6

   Cool, then fill shell with chocolate pudding

7. 7

   serve

8. 8

   1 (14 ounce) can coconut milk (not lite)

9. 9

   1 pinch celtic sea salt

10. 10

    2 tablespoons arrowroot powder

11. 11

    1 tablespoon agave nectar

12. 12

    3 tablespoons yacon syrup

13. 13

    5 drops stevia

14. 14

    1 tablespoon vanilla extract

15. 15

    1 cup dark chocolate 73%

* Per serving · 4 servings · Values may vary.

No additional tips available.