Description
Delicious and wholesome Chocolate Peanut Butter Caramel Tarts featuring a coconut flour crust, creamy peanut butter caramel filling, and a rich chocolate topping. These tarts are naturally sweetened with maple syrup and dates, perfect for a nutritious treat or dessert.
Ingredients
Crust
- 1 cup (128g) coconut flour
- ¼ teaspoon kosher salt
- ¼ cup pure maple syrup
- ⅓ cup + 1 tablespoon coconut oil
Caramel Filling
- 6 Medjool dates (soaked in hot water if they’re not soft)
- ½ cup creamy, natural peanut butter
- ¼-⅓ cup hot water
- 2 tablespoons coconut oil
- ¼ teaspoon kosher salt
Chocolate Topping
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil (melted)
- ¼ cup (25g) unsweetened cacao powder
- 2 tablespoons peanut butter
Garnish
- ¼ cup roasted peanuts (chopped)
- 2 tablespoons peanut butter (to drizzle)
- 1 teaspoon flaky sea salt
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350ºF. Grease your tart pans (either three 4″ rounds or one 8″ round or an 8×8″ square pan) with coconut oil. If your pans do not have removable bottoms, lining them with parchment paper is recommended to prevent sticking.
- Make the Crust Dough: In a bowl, combine the maple syrup and coconut oil, mixing thoroughly to dissolve any clumps of coconut oil. Stir in the coconut flour and kosher salt until the mixture is fully combined into a dough.
- Press and Bake the Crust: Press the dough evenly into the prepared pans. Bake for about 12 minutes if using a larger pan or approximately 8 minutes for smaller pans, until the crust is golden brown on the edges. Allow the crust to cool completely before adding fillings.
- Prepare the Caramel Filling: In a blender, combine the soaked dates, peanut butter, coconut oil, and ¼ cup hot water. Blend until smooth and creamy. If the mixture is too thick, gradually add more hot water to achieve desired consistency. Add a pinch of salt if your peanut butter is unsalted.
- Fill the Tart Shells: Spread the peanut butter caramel evenly over the cooled crusts.
- Make the Chocolate Topping: Whisk together the maple syrup, melted coconut oil, cacao powder, and peanut butter until smooth and well combined.
- Add Chocolate Layer and Garnish: Pour the chocolate topping over the caramel layer. Garnish tarts with chopped roasted peanuts, drizzles of peanut butter, and a sprinkle of flaky sea salt.
- Chill and Set: Refrigerate the tarts for about an hour or until the chocolate is firm and set. This helps the layers to firm up for easy slicing and serving.
- Storage: Store the tarts in an airtight container in the refrigerator for up to 5 days (best within 3 days) or freeze for up to 6 months.
Notes
- Soaking the dates in hot water softens them, ensuring a smooth caramel filling.
- Use creamy natural peanut butter for the best texture and flavor.
- Line your tart pans with parchment paper if they don’t have removable bottoms for easy removal.
- If the caramel is too thick, gradually add hot water to achieve the right spreading consistency.
- Store tarts refrigerated and consume within 3 days for optimal freshness.
