Wasa Chocolate Peanut Butter Tart
Light in many ways! Lightly baked, extra-fine slices of our mildest whole grain rye flavor are in our Wasa Light Rye Crispbread. The delicate taste complements even the mildest topping. Lightly crispy…and only 60 calories per serving!
Made with:
Light Rye
Ingredients
1 PACK OF WASA® LIGHT RYE CRISPBREADS
8 DATES, PITTED
3.5 OUNCES HAZELNUTS
1 TABLESPOON VEGAN BUTTER TO LINE DISH
3.5 OUNCES OAT CREAM
3.5 OUNCES DARK CHOCOLATE BAR
16 OUNCES CHUNKY PEANUT BUTTER
4 TABLESPOON MAPLE SYRUP
3.5 OUNCES COCONUT OIL
1 CUP ALMONDS, ROUGHLY CHOPPED
How to:
1.
Place Wasa crispbread, pitted dates and hazelnuts to the food processor. Quickly pulse until coarsely mixed.
2.
Grease a pie dish with vegan butter and add the Wasa mixture, pressing lightly to cover the base and sides of the dish.
3.
In a separate bowl, add peanut butter, ½ of the maple syrup and mix together. Then using a spatula, spoon the mixture onto the Wasa base and set aside in the fridge to chill for at least 1 hour.
4.
Break up your dark chocolate and add oat cream, remaining maple syrup and coconut oil in a bowl. Melt over a pot of simmering water.
5.
Once it’s glossy and combined, pour over the peanut butter layer to cover the base completely. Add your chopped almonds on top and decorate as you like, then pop the tart into the fridge to set. After 30mins, take your tart out of the fridge, cut yourself a slice (or 2) and enjoy!
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