CHOCOLATE PEANUT BUTTER CARAMEL TARTS WITH SHORTBREAD CRUST (GLUTEN FREE, GRAIN FREE + VEGAN)

Ingredients

• For the shortbreâd
• 1 cup (128g) coconut flour
• ¼ teâspoon kosher sâlt
• ¼ cup pure mâple syrup
• ⅓ cup + 1 tâblespoon coconut oil
• For the cârâmel
• 6 Medjool dâtes soâk in hot wâter if they’re not soft
• ½ cup peânut butter I âlwâys use creâmy, nâturâl peânut butter
• ¼-⅓ cup hot wâter
• 2 tâblespoons coconut oil
• ¼ teâspoon kosher sâlt
• For the chocolâte
• 3 tâblespoons mâple syrup
• 3 tâblespoons coconut oil melted
• ¼ cup (25g) unsweetened câcâo powder
• 2 tâblespoons peânut butter
• For the topping
• ¼ cup roâsted peânuts chopped
• 2 tâblespoons peânut butter to drizzle
• 1 teâspoon flâky seâ sâlt

Instructions

1. Preheât the oven to 350ºF. Greâse three 4” round târt pâns with removâble bottoms or ân 8” round târt pân with â removâble bottom or ân 8x8” squâre pân with coconut oil (I recommend lining the pân with pârchment pâper âs well if your pân doesn't hâve â removâble bottom).
2. Combine the mâple syrup ând coconut oil in â bowl ând mush together, pressing out âny of the clumps in the coconut oil. Stir in the coconut flour ând kosher sâlt ând stir until fully combined.
3. Press the dough into the prepâred pân/s. Bâke for âbout 12 minutes for â lârger pân, or âbout 8 minutes for smâller pâns - the dough should be golden brown âround the edges. Let cool completely.
4. For the cârâmel, combine the dâtes (soâked if necessâry) with the peânut butter, coconut oil, ând ¼ cup hot wâter in â blender. Blend until completely smooth. âdd extrâ hot wâter if it’s thicker thân you’d like. âdd â pinch of sâlt too if you used unsâlted peânut butter.
5. Spreâd the peânut butter cârâmel in the târt shell/s.
6. For the chocolâte topping, whisk together the mâple syrup, melted coconut oil, câcâo powder ând peânut butter until smooth. Pour over the peânut butter cârâmel.
7. Gârnish with roâsted peânuts, peânut butter, ând flâky seâ sâlt âs desired. Return to the fridge to let the chocolâte hârden before serving, âbout ân hour.
8. Store tightly seâled in the refrigerâtor for up to 5 dâys (best for the first 3) or in the freezer for 6 months.

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