Valentine’s Salted Reeses Peanut Butter Tart

Valentine’s Salted Reeses Peanut Butter Tart

I always wonder where my kids get it. My husband and I have never celebrated Valentine’s day, but my kids absolutely adore it. They plan from weeks ahead what to make for friends, whether homemade chocolates or cards, gift giving is certainly part fo their love language. Inspired by my kids and their love for Valentine’s day, I decided to bake something so chocolatey and rich that you can literally taste the love. Reeses Peanut Butter Tart. Enough said.

If the way to your Valentine’s heart is through their stomach, keep reading. Unless your valentine has a nut allergy!!!

I have been eyeing 2 recipes for a while now, but since I really limit our sugar consumption, I haven’t made them. I certainly don’t need to eat 2 different pies, so I decided to combine and modify them. The first was Danielle Walker’s against all grain’s Toasted Marshmallow S’More Tart and a post a fb recipe that Cynthia shared last summer.

Pie Crust Ingredients:

2 cups almond flour

2 tbsp maple syrup

1/4 cup coconut oil, melted

1/4 tsp vanilla

1/8 tsp of sea salt

Pie Crust Baking Directions:

  1. Preheat oven to 350 degrees F
  2. Combine dry ingredients in one bowl and wet in a separate bowl.
  3. Mix the 2 together and distribute evenly, forming a thin crust along the base and the edges. Ensure that the corners remain equally thin.
  4. Place in oven and bake for 13-15 minutes.
  5. Allow to cool (in fridge or freezer)
  6. Peanut Butter Filling Ingredients:

1 can chilled coconut milk (use the cream only), whipped

1 cup natural peanut butter

1/2 cup maple syrup

1/4 tsp vanilla

Pinch of sea salt

Peanut Butter Filling Instructions:

  1. Whip coconut cream until soft peaks form
  2. In a separate bowl, mix peanut butter, maple syrup, vanilla and salt until smooth. Add coconut cream by folding it into the peanut butter mixture.
  3. Fill cooled pie crust and place in freezer.

Chocolate Filling Ingredients:

1 cup canned, chilled coconut milk (use the cream only)

12 ounces unsweetened chocolate (this will give you an incredibly rich chocolate).

2 tbsp cacao butter

1/2 cup maple syrup

1/4 tsp vanilla

Chocolate Filling Instructions:

  1. In saucepan over low heat, warm the ingredients for approximately 5-7 minutes until melted and a smooth ganache has formed.
  2. Removed pie crust with peanut butter layer from freezer and pour chocolate filling over top, smoothing evenly.
  3. Return to freezer for 1-2 hours.
  4. Prior to serving, remove from freezer and sprinkle with sea salt.

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