CHOCOLATE PEANUT BUTTER TART (GF)

Makes 12 to 16 servings

1 cup peanuts

1 cup raw walnuts

½ cup fresh dates, pitted

1 teaspoon vanilla

2 tablespoons maple syrup

⅓ cup vegan chocolate chips

3 tablespoons powdered sugar

3 tablespoons unsweetened peanut butter

5 tablespoons unsweetened almond milk

1 cup coconut oil

½ cup raw cacao powder

¼ cup maple syrup

Spray a pie pan with cooking spray.

To make the dough, place peanuts, walnuts, dates, vanilla, and maple syrup for the tart crust

in food processor. If dough isn’t sticky to touch, add 2 tablespoons water. Fold in the chocolate

chips. Add dough to pie pan and press down evenly and firmly.

Place all ganache ingredients into the food processor and pour over tart crust. Cover tart and

store in freezer for 2 to 3 hours.

In a bowl, mix the powdered sugar, peanut butter and almond milk to create the peanut butter

sauce. Once the pie is chilled, cut and serve pie topped with the prepared peanut butter sauce.

Cut pie at room temperature with a slightly warm knife. After cutting, keep pie refrigerated or

store in freezer for up to 1 month. Pie can be eaten directly out of the freezer immediately or

thawed for 10 to 15 minutes before serving.

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