Try this Chocolate Caramel Peanut Butter Tart for dessert. It has a base made from crushed pretzels, and sugar free maple syrup, a peanut butter filling, and a non-dairy caramel chocolate topping. Delicious!
Chocolate Carmel Peanut Butter Tart
1 Cup of finely crushed gluten free and vegan pretzels (I used a food processor).
1/4 Cup of coconut oil melted
3 Tablespoons of sugar free maple syrup (or a maple syrup of your choice).
Peanut Butter Filling:
1/2 Cup of creamy peanut butter
1/3 Cup of sugar free maple syrup or (a maple syrup of your choice).
1/4 Cup of coconut oil, melted
2 Tablespoons of vanilla extract
1/4 Teaspoon of Himalayan salt
1 9 oz. Bag of nondairy caramel chocolate chips
1 to 2 Tablespoons of coconut oil
Drizzle melted peanut butter
-Preheat oven to 350F.
-Lightly grease an 9 inch tart pan with a removable bottom (if you want to use a larger pan, double the batch with a 9-inch pan).
-In a bowl, combine the crushed pretzels, coconut oil and maple syrup. Stir until combined. Press the crust into the prepared pan and bake for 10-12 minutes until golden around the edges and firm.
-Let the crust cool, then prepare the filling.
-In a different bowl, whisk together the peanut butter, maple syrup, coconut oil, vanilla extract and salt. Pour the filling into the pretzel crust then place in the refrigerator to set for about 2 hours.
-Once the filling has set, prepare the chocolate ganache. Place the chocolate into a double boiler with coconut oil. Stir until smooth. Pour chocolate ganache over the peanut butter filling and spread. Chill for 20 minutes then remove from the refrigerator and drizzle melted peanut butter on top. Put in the refrigerator to set for 1 hour or overnight. Slice and serve. Enjoy!