The more decadent the better, the more chocolate, and the more filling a tart has, the better, the creamier, the better, and this cake has all that, plus it is gluten-free and with a vegan option, it is healthy, although a bomb, is free of refined sugars or refined flours, and is, without a doubt, very addictive.
These individual tarts have a crunchy gluten-free crust made from buckwheat flour, is really similar to the classic pie crust made from white flour and large amounts of butter, although this is much healthier … and richer. Personally, I think that this dough is one of my best inventions, super versatile, easy to make, and freeze-friendly.
The creamy filling of peanut butter only has 3 ingredients, coconut milk, honey or maple syrup, and peanut butter, all in equal proportions, and, finally, a rich ganache covers everything, because chocolate always does everything better, right?
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Peanut butter and chocolate tart
This is an easy-to-make gluten-free and decadent tart, extra delicious and perfect for dessert or the tea.
- 2 cups buckwheat flour 200g
- 1/2 cup coconut or muscovado sugar 100g
- 1/4 cup liquid oil, coconut or sunflower 50ml
- 1/4 cup cold water 50ml
- 1 egg or 1 egg replacement*
- 1/2 tsp sea salt
- 1/2 cup peanut butter 90g
- 1/2 cup maple syrup or honey 150g
- 1/2 cup coconut milk 100ml
- 100 g dark chocolate at least 80% cacao
- 3 Tbsp coconut milk
Preheat the oven to 180°C
In a bowl put the sugar, oil, and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky
Stretch the dough to a thickness of 2mm. Divide it in 2 equal parts and put it in 2 tart molds of 10 cm in diameter, at the base and edges, and puncture the base with a fork over the entire surface.
Bake for 10 minutes or until golden and crispy, Let cool.
In a bowl mix all the ingredients with the help of a spoon and put on the crust of the tarts. Cool
While the cake cools melt the chocolate in a water bath or in the microwave with the coconut milk, put on the tarts, let cool and enjoy.
* You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.