THE BASE

2 cups almonds OR 1.5 cups of Almond meal

1 cup desiccated coconut

1/4 cup hemp seed

1 tsp. 100% vanilla extract

Pinch of salt
 

THE FILLING

1 cup smooth peanut butter

1 cup coconut milk (canned)

1/4 cup coconut oil

1 tsp. 100% vanilla extract


THE CHOC TOPPING (OPTIONAL)

1/2 cup coconut oil

3 tbs. coconut milk (canned)

3 tbs. raw cacao powder

1 tbs. Maple Syrup

1 tsp. 100% vanilla extract

1. Line or grease a 24 cm tart tin.

2. Start with the base! Simply place all the BASE ingredients into your blender or food processor and whiz until a smooth butter forms - If using Almond meal - blend for a little longer to turn buttery.

3. Spoon out into the tart tin.

4. Press the base into the tin evenly. Don’t forget to press up into the sides!

5. To make your base really strong, build up the base where the bottom and sides meet.

6. Place into the freezer.


Now onto the first filling! (No need to rinse your blender)


1. Place all ingredients for the peanut butter filling into your blender, whiz until super smooth.

2. Spoon it on top of the base, and evenly spread out the top using a spatula or back of a spoon. Place into the freezer.


CHOC TOPPING

1. Again, no need to rinse the blender, place all ingredients into the blender and whiz until smooth.

2. Spread it out evenly on top of the peanut butter filling and place back into the freezer for 1 hour or until set!

3. Carefully take out of the tart tin, allow to defrost slightly, top with berries of your choice, slice with a hot knife and VOILA!

4. Store leftovers in your freezer, pre-cut so all you have to do is thaw out one slice at a time...if there ARE any leftovers that is!


Recipe courtesy of our friends at The Haus Of Health.

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