Ingredients (8 servings)

Base

• 130g (1 1/4 cups) gluten free oats
• 180g (1 cup) pitted Medjool dates
• 70g (1/2 cup) pecan nuts
• 2 tbsp Dutch processed cocoa powder
• 1 tsp vanilla extract

Middle Layer

• 120g (1/2 cup) smooth all natural peanut butter
• 180ml (3/4 cup) almond milk
• 60g (1/3 cup) pitted Medjool dates
• 1/2 tbsp agar flakes

Top Layer

• 1 medium ripe avocado (approx. 150g)
• 2 tbsp melted coconut oil (14g)
• 30g (1/4 cup) Dutch processed cocoa powder
• 60g (1/3 cup) pitted Medjool dates
• 1/4 tsp fine grain sea salt
• 2 tbsp roughly chopped salted peanuts for topping!

Instructions

For the Base

Blend oats, cocoa and pecans to a fine crumb in a food processor and set to one side.

Blend dates with vanilla to a paste.

Combine the dates with the dry ingredients, adding water to form a soft pliable dough; it should stick together but shouldn’t be sticky.

Place in to an eight inch loose bottom cake or tart tin, ideally non stick, if not you may need to line or grease it.

Spread evenly across the bottom and up the sides.

Place in the fridge to firm up more while you make the next layer.

Peanut Butter Layer

Blend dates, peanut butter and 60ml of the milk to a smooth paste.

Place the remainder of the milk in pot, bring to the boil and sprinkle in agar flakes. Stir and simmer for 5 minutes.

Pour milk in to peanut butter paste and blend until smooth. You need to work quickly at this point!

Pour in to the base, quickly spread and return to the fridge.

Do a little cleaning up before making your topping. You need to leave the previous layer about 30 minutes in the fridge before spreading on the topping.

For the Chocolate Layer

Blend together dates, cocoa powder, vanilla and avocado until smooth. Add in salt and melted coconut oil and blend until combined, smooth and shiny.

Spread gently over the peanut butter layer and return to the fridge for at least a couple of hours to set.

Garnish with salted peanuts!

The tart will keep for a good 5 days in the fridge.