Peanut Butter Caramel, Chocolate and Coconut Bacon Tart
1 cup Oats
1 cup Dates
½ cup Almonds
½ teaspoon Salt
3/4 cup Maple Syrup
1 1/2 cup Coconut Cream
1/2 teaspoon Vanilla Extract
1/2 cup Peanut Butter
1/4 teaspoon Salt
1 ½ cups Dairy Free Chocolate Chips
½ teaspoon Coconut Oil
- 1 three ounce bag of Madly Hadley® Original Coconut Bacon
In a food processor pulse the oats, almonds and salt roughly and then add the dates until it still has some texture. Press it into a 9 x 9 pan that is lined with parchment paper.
Heat the coconut cream, maple syrup and salt over medium heat until simmering and simmer until it coats the back of a spoon. Then whisk in the peanut butter and take it off the heat. As it cools it will continue to harden. Put the tart in the freezer and freezer until the caramel is very hard before adding the melted chocolate in the next step.
Simmer some water in a small saucepan with a bowl on top with the coconut oil and chocolate chips in it. Once the chocolate is melted pour it onto the tart and sprinkle a bag of coconut bacon on top. Put in the refrigerator to set.
Cut squares with a knife. *tip pour boiling water over the blade to make it easier to cut through the chocolate.
Before enjoying allow to sit at room temperature for 30 minutes for a softer caramel. Enjoy!