This tart is worth sinning for! This is the recipe for gluten-free vegan chocolate tart - snickers. You will not forget the taste of it and for sure you will not be able to resist it. But remember that although it’s a gluten-free and vegan tart, it’s not low in calories! So before you sin, do some workout, take a walk or dance!
Ingredients:
Basic dough:
300g millet flour
6 tbsp coconut flour
150-160ml vegetable oil
pinch of salt
80ml water
1,5 tbsp sugar
Caramel layer:
150g sugar
3 tbsp water
3/4 cup peanuts
Peanut layer:
8-10 tbsp peanut butter
6-8 tbsp icing sugar
Chocolate cream:
1 package vanilla pudding with sugar
300ml coconut milk
100ml plant-based milk (e.g. almond milk)
2 tsp agar-agar powder
50g dark chocolate
Chocolate frosting:
50g dark chocolate
4 tbsp plant-based milk
3 tsp coconut oil
Additionally:
Almond flakes/ chopped pistachios for decoration
Instructions:
Knead the dough out of all the dough ingredients. Shape into a ball, wrap in cling film and place in the refrigerator for at least 30 minutes.
Preheat the oven t 180 degrees C.
Stretch the dough in the tart pan sprinkled with some olive oil/vegetable oil. Pierce the bottom a few times with a fork. Bake for about 15-20 minutes.
Now prepare the peanut layer: blend peanut butter with icing sugar until you get smooth mixture.
When the tart pastry is ready leave it to cool. Prepare the caramel layer: place sugar in a pot, add 3 tbsp of water. Cook the sugar and water on medium heat until the sugar dissolves. Watch the sugar as it darkens.
Add peanuts, mix well and immediately transfer it onto the tart pastry.
Then cover caramel with peanut layer.
Place the tart in the fridge. In the meantime, melt 50g of dark chocolate. Bring coconut milk and half of measured almond milk to the boil. Combine the rest of the almond milk with vanilla pudding. Pour the mixture to the boiling milk, add melted chocolate and mix well Add agar-agar powder and cook for about 2 minutes, stirring from time to time. Leave to cool.
Place the chocolate cream on the tart.
Melt 50g dark chocolate together with 4 tbsp plant-based milk and 3 tsp coconut oil. Mix well and pour over the top of the tart. Decorate with chopped pistachios and/or almond flakes.
Refrigerate until fully set: at least 3-4 hours. Enjoy!
Etykiety: chocolate, dessert, english, gluten free, peanuts, recipes, tart
