INGREDIENTS
For the base:
1 pack of salted pretzels (175g)
150g of peanut butter - swap for a seed butter for a nut-free alternative
75g of hemp seeds or 50g of pumpkin seeds
2 tablespoons of coconut oil
2 tablespoons of maple syrup, honey or agave
For the filling:
2x bars of 85% dark chocolate (180g in total)
1x pack of silken tofu, drained (290g)
2 tablespoons of maple syrup, honey or agave
DIRECTIONS
This recipe makes a delicious crunchy base with salty pretzel and nutty peanut butter and a silky chocolate topping that melts in your mouth.
To make it even better, it’s a total doddle to create.
Method:
To make the base, put the pretzels, peanut butter, hemp seeds and maple syrup in a blender. Melt the coconut oil and pour that into the blender too.
Pulse or blend on low until the mixture resembles coarse breadcrumbs. Don’t blend it down completely because you’ll want some crunch.
Pour the mixture into a tart tin and press it all down until it comes together. Make sure to push some up against the edges.
Put the tart case in the freezer whilst you make the filling.
To make the filling, melt the chocolate, either in a microwave or by putting a heatproof bowl over a pan of water.
Put the drained silken tofu, maple syrup and melted chocolate into a blender cup.
Blend until completely smooth and silky.
Grab the base and pour the filling on top.
Even out the top with the back of a spoon or a pastry knife then freeze for 10 minutes to set. Alternatively, if you have a little longer, you can put the tart in the fridge and leave it to set for 30 minutes.
Remove the tart from the fridge or freezer, pop it out from the tart tin and slice into wedges.
The tart will keep in the fridge for 3 days in case you happen to not eat it all in one go.
