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Cookie dough tart

Cookie dough tart

Cookie dough tart, yep this one is a goodie and I’m not talking about eating peanut butter out of the jar kind of good, I’m talking about eating raw cookie dough, creamy cashew filling plus the creamiest chocolate ganache you’ve ever tasted. I might call this tart something else, but for sensitive readers, it will remain the cookie dough tart!

Cookie dough tart, yep this one is a goodie and I’m not talking about eating peanut butter out of the jar kind of good, I’m talking about eating raw cookie dough, creamy cashew filling plus the creamiest chocolate ganache you’ve ever tasted. I might call this tart something else, but for sensitive readers, it will remain the cookie dough tart!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Cookie dough tart

Cookie dough tart

Ingredients 

Cookie dough base

  • 1 3/4 cup rolled oats ground into flour
  • 1/2 cup peanut butter or almond butter
  • 1/3 cup agave or maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • Splash of plant-based milk
  • 3/4 cup chocolate chips
  • Pinch of salt

Filling

  • 1/2 cup soaked cashews (soak in water for at least three hours, drain before use)
  • 1/2 cup coconut cream
  • 200g drained chickpeas
  • 1/4 cup agave or maple syrup
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • pinch of salt

Ganache

  • 200g dairy-free dark chocolate
  • 150 ml coconut cream or full fat coconut milk

Method

  1. In a bowl mix together the peanut butter, agave, coconut oil, and vanilla essence together. 
  2. Pour the wet ingredients into the ground oat flour and then mix well until it all comes together, fold in the chocolate chips and add a splash of milk if necessary. 
  3. Press the dough into a loose tart base lined with parchment paper, us the back of a spoon, dipped in to water to smooth it out. 
  4. Place in the fridge to set for 10-15 minutes.
  5. For the filling, place all of the ingredients in a high-speed blender and blend until smooth. 
  6. Pour the filling on to the tart base and then place in the fridge to set for at least an hour. 
  7. To make the ganache, heat the coconut cream until slightly simmering. 
  8. Break the chocolate into pieces and pour the coconut cream on top of the chocolate, mix with a spoon until the chocolate has melted and you have a smooth consistency. 
  9. Pour the ganache onto the tart, smooth it out and place it in the fridge to set once again for at least two hours. 
  10. Sprinkle with a bit of salt if you like, slice and enjoy! 

Notes:

  • The oats can be subbed with ground buckwheat groats to make it gluten-free.
  • the agave or maple syrup can be subbed with coconut blossom nectar or rice syrup.
  • You can double the filling ingredients if you like for a fuller filling, just be sure to place in the fridge double the amount.

Hope, you love this super delicious recipe! It’s really such a treat and secretly healthy too, well mostly…

M*

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