It is no secret that I can be prone to hyperbole, but…but… I am not exaggerating when I say that this is the best vegan dessert I’ve made yet. YES LAD. I adapted a recipe from the Pitt Cue Co book which I made before I joined the V-gang and I was genuinely thrilled at how well it turned out.
Very easy to make. Rich, fudgy and creamy. It will feed at least 10 people – great with ice cream, sorbet or tart raspberries or on it’s own. One mate told me it tastes a bit like a ‘Cadbury’s Star bar’. I think it’s like a giant Reese’s Peanut Butter Cup!
100g vegan butter/margarine
230g smooth peanut butter
40g golden/white caster sugar
5g Maldon sea salt
250g Dark (vegan-friendly) chocolate
250ml Oatly cream
15ml Olive oil
a\ Heat the oven to 200Oc/gas mark 6.
b\ Melt 40g butter/margarine in a pan, whilst you blitz the nuts and oreos in a blender until they’re a fine powder.
c\ Add the melted butter/margarine to the nuts and biscuit mix and combine. Then press it firmly and evenly into the bottom of a 25cm diameter loose-bottomed tart tin. Bake in the oven for about 4 minutes and then remove and leave to cool a little.
d\ Now, put the peanut butter and sugar into a bowl. Melt the remaining butter/margarine in a pan and add to the bowl. Whisk until it’s thick and ribboning.
e\ Stir in the Maldon sea salt into the peanut butter mix and then pour evenly on top of the Oreo biscuit base. Pop into the fridge until it sets.
f\ Now make your chocolate ganache by melting the chocolate in a pyrex/heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water.
g\ Once the chocolate’s melted remove from the heat and then add the Oatly cream and stir until it’s smooth and glossy. Then add the oil and sir gently again until the mixture is glossy.
h\ Pour the chocolate ganache over the peanut butter layer and leave the tart to cool before refrigerating for a few hours. Enjoy.