It’s been a while between blog posts and if I’m being honest, I feel like my kitchen mojo is a little flat right now. My creative cooking buzz is a little dull and I am feeling a bit ‘pulled all over the place’ with life in general. Sometimes that just happens right and instead of creating and blogging when Baby G goes to bed, I binge watch Banshee. Because avoidance is my strategy of choice right now. As the weather warms up though I am sure I will get inspired again and we’ll be hanging out here a lot more together. In the meantime. Chocolate & Peanut Butter.
Chocolate & peanut butter, it’s a marriage made in heaven and who doesn’t love a good tart?! I know you do. You could make this as mini-tarts using cupcake moulds if you fancied. I don’t fancy because that seems like a whole lot more effort than I can be bothered with but if mini-tarts are your thang, go hard.
250g raw cashews, soaked in a bowl of water for 2-4hrs
2 ripe bananas
4 tbs coconut oil
1/4 cup natural organic peanut butter (or nut butter of your choice)
1/4 cup raw cacao
1/4-1/2 cup pure maple syrup/ rice malt syrup depending on your sweet preference
2 cups raw almonds
2 cups fresh pitted dates
Preheat your oven to 170C. Line or grease the bottom and sides of a spring form or tart tin.
Pulse the almonds & dates in the food processor until The come together like a rough dough. Press evenly into the base and sides of the tin and bake for about 15mins until just starting to brown around the edges. Remove from oven and allow to cool completely.
While the base is cooling, add the drained cashews and banana to the food processor and blend until completely smooth. You may need to scrape down the sides a few times. Add the remaining ingredients (start with the minimal amount of maple syrup) and blend to combine. Taste and add extra sweetener if required. Pour into the cooled tart base and refrigerate for at least 4 hrs, overnight is best. Cut it. Serve it. Eat it.