This recipe is a must-try! A vegan tart with a bold nutty flavor without any added sugar!
Ingredients
- Dried dates – 400 g
- Water – 200 ml
Crust
- Cocoa – 1 teaspoon
- Oat flakes – 100 g
- Peanut butter – 200 g
- Date paste – 100 g
Filling
- Oat flakes – 100 g
- Vanilla – 6 g
- Peanut butter – 150 g
- Soy milk – 350 ml
- Date paste – 150 g
Decoration
- Peanuts – 150 g
- Date paste – 150 g
Preparation
Transfer soaked dates to a blender and blend them into a smooth paste. Set aside the water from the dates. In a large bowl, combine peanut butter, cocoa, 100 g of date paste. Grind oat flakes and add them to the bowl. Mix everything with a spatula. If the crust is too dry, add the water from the dates.
Spread the mixture onto the bottom of a tart pan. Evenly distribute it, pressing it along the edges of the pan. Chill in the fridge until firm. Pour soy milk into a saucepan and heat it. Split the vanilla pods lengthwise, scrape out the seeds with the back of a knife, and add them to the milk. Once the milk boils, add oat flakes. Stir for a while and let it cool.
Add date paste and peanut butter to the oat flakes. Mix everything thoroughly. Gently blend the mixture, then spread it over the prepared crust. Return to the fridge to set. Arrange peanuts on top of the tart and gently press them in. Transfer the remaining date paste to a piping bag and use it to decorate the tart.
