These chocolate peanut butter caramel tarts are just the most beautiful and delicious touch from Samantha Hadadi. They’re easy to make and the perfect dessert or dinner party showstopper!

Ingredients:

For the base –

2 Nom bars (I used banana)

1 tbsp coconut oil, melted

For the caramel –

3 tbsp smooth, natural peanut butter

3 tbsp date syrup

Upto 1 tbsp coconut milk (optional)

Pinch Himalayan salt

For the ganache –

1 cup oat cream or coconut cream

80g (roughly ½ cup) good quality dark chocolate, ideally 85% cacao solids or above, chopped

2 tsp maple syrup (optional)

Pinch Himalayan salt

Method:

• Place your Nom bars into a blender and blitz until they form a fine crumb. Stir through the melted coconut oil until the mixture starts to stick together (you may need to add a touch more if it remains too dry), then press the ‘dough’ into the base of two, small springform tart tins – mine each measured 10cm in diameter – and place in the fridge to set.
• In the meantime, make your caramel by stirring together the ingredients until smooth, adding a splash of milk if needed. Spoon the mixture into your two tart tins and place back in the fridge.
• To make the ganache, gently heat the cream until hot. Remove from the heat, then add in the chocolate. Leave for a couple of minutes to melt, then stir smooth, adding the maple syrup to taste, if needed (I prefer to omit).
• Pour the ganache over your tarts, eating immediately if you prefer it to be gooey, or placing back in the fridge to firm up if you prefer. Enjoy!