Salted Peanut and Chocolate Tart

Time: 1 hour 30 minutes
Serves: 12

Ingredients:

CRUST
3 tablespoons melted coconut oil, plus extra
3 tablespoons LAKANTO maple flavoured syrup with monk fruit sweetener 
60 g (1⁄2 cup) cacao powder
120 g (2 cups) shredded coconut

SALTED PEANUT GANACHE
135 ml coconut cream
115 g PANA ORGANIC Dark Chocolate chips
140 g (1⁄2 cup) smooth peanut butter
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon vanilla bean paste or powder 
3 tablespoons LAKANTO maple flavoured syrup with monk fruit sweetener 
Pinch salt 

TO SERVE
75 g (1⁄2 cup) roughly chopped PANA ORGANIC Chocolate Chunks
3 tablespoons toasted and chopped peanuts
1 tablespoon cacao powder, sifted
125 ml (1⁄2 cup) whipped coconut cream or vanilla coconut yogurt

Method: 

Preheat the oven to 180°C. Line the base of an 18 cm loose-bottomed fluted tart tin with baking paper and grease with coconut oil.

To make the crust, mix together the melted coconut oil and maple flavoured syrup in a bowl. Whisk in the cacao powder to incorporate, then stir in the shredded coconut. Spoon the mixture into the prepared tin and use your fingers to press it into the base and side in an even layer. Bake for 16–18 minutes, or until firm, crunchy and crispy around the edge, then remove from the oven and set aside to cool.

Warm the coconut cream in a small saucepan over medium heat. Once hot, remove the pan from the heat, add the chocolate and stir until the chocolate has melted down completely and is incorporated. Add the peanut butter, cinnamon, vanilla and maple flavoured syrup and whisk well, then pour the mixture over the cooled base and refrigerate for 1 hour to set.

When ready to serve, scatter over the chocolate and peanuts and dust with the cacao powder. Cut into slices with a warm knife and serve with some whipped coconut cream, if desired.