Raw chocolate and peanut butter caramel come together here to create the most sumptuous tartlets. Serve straight from the freezer for a firm caramel, or leave in the fridge for a middle that’s soft and gooey. Whichever your preference, these tartlets delicious both ways!
This recipe is: Vegan, Gluten-free & Refined sugar-free
For the Crust
140g (1 cup) mixed nuts
70g (½ cup) roasted peanuts
2 tbsp CHOC CHICK cacao butter, melted
2 tbsp brown rice syrup
1 tbsp CHOC CHICK cacao nibbles
1 tsp vanilla bean paste
For the Peanut Butter Caramel
125ml coconut cream
50g (¼ cup) coconut sugar
2 tbsp CHOC CHICK cacao butter, melted (12 beans)
1 heaped tbsp peanut butter
½ tbsp cornflour (mixed with ½ tbsp water)
Pinch of salt
For the Chocolate Topping
CHOC CHICK raw chocolate (recipe here)
Pinch of sea salt
Put the ingredients for the crust, except the nibbles, into a food processor and process until the mixture sticks together. Add in the nibbles and pulse a couple of times. Remove the mixture and divide it into 4 (approx. 65g).
Press the mixture into each of the tartlet dishes, then refrigerate whilst you prepare the peanut butter caramel.
Add the coconut cream, coconut cream and cacao butter into a small pan and place over a medium heat. Once melted, stir in the cornflour, peanut butter and salt. Stir continuously, for about 5 minutes, until the caramel has started to thicken, then remove from the heat and leave to cool.
When the caramel has cooled, spoon 2 heaped tbsp into each of the tartlet cases. Place in the freezer to harden whilst preparing the raw chocolate.
Drizzle 3 tsp raw chocolate in the centre of each tartlet.
Leave to harden, then store in the fridge / freezer until ready to eat.
To serve, sprinkle crushed peanuts around the edges and a sprinkle of salt over each tartlet.