INGREDIENTS:

Floor:

225 g ground almonds

20 g unsweetened cocoa powder

70 g coconut oil, melted

80 g maple syrup

¼ tsp fine sea salt

Peanut butter filling:

1 can (400 ml) coconut milk

260 g peanut butter

100 g maple syrup

¼ tsp fine sea salt

Topping:

20 g peanuts

20 g chocolate

PREPARATION:
For the base, combine the almond flour, cocoa, and salt. Stir in the coconut oil and maple syrup until well blended. Press into a greased pan and refrigerate. For the filling, remove the chilled coconut cream from the can and beat with a hand mixer until creamy (about 3–5 minutes).

In another bowl, combine peanut butter, maple syrup, vanilla, and salt until smooth, then gently fold in the whipped coconut cream. Pour the filling onto the prepared crust and smooth it out. Let it set in the refrigerator for at least 2 hours.

For the topping, melt the chocolate and decorate the tart with it. Chop the peanuts and sprinkle them on top.