If you are a peanut cup junkie then this will be your "jam". Not only is this gluten free and plant based, there's no added sugar either. Oh, BTW, there's some hidden avocado inside too. It's my way of playing "Where's Waldo". The count continues on how many ways I can use an avocado.
I originally unveiled this dessert Dec 10th on 8 News Now with Mercedes Martinez. I have about 4 dessert recipes from this segment to post. If you know me, you'll know I don't usually pretend to be a baker. In full disclosure, I don't like it. I don't usually have a need to do and I work with some great people who handle this for me. Kendall Steeno and Maggie Velasquez-Funes were my back up professionals on this project, so thank you to both of you.
Instead of using full fat coconut milk in this recipe, I opted to use lite coconut milk instead, but I added avocado for two main reasons. One, is to lighten up the thick and rich peanut butter. Second was to reduce the amount of saturated fat from the coconut milk and use a healthier fat replacement instead.
makes 1 8" tart
For the Crust
3/4c Lightly Toasted Walnuts
2 oz Fresh Dates or Dried Figs
1 tbs Avocado Oil
3/4c Organic Peanut Butter
1/2c Lite Coconut Milk
1/2ea Avocado Pulp
1oz Maple Syrup
1pinch Sea Salt
Melted White & Dark Chocolate
What To Do
Add all of the filling ingredients to a food processor and blend them until they are finely chopped. Next using an 8" tart or pie mold, press the ingredients together into an even crust with the edges being about 1"-1.5" tall. Place in the refrigerator for about 20-30 minutes to help it set up.
For the filling, again add all the ingredients to the food processor and blend them until the are incorporated and smooth. Make sure the avocado doesn't leave any lumps behind. This is a great way to use up any avocado that is almost over-ripe as well. If you're more into peanut butter & banana, you can also swap out the avocado and add a banana too. This will be a lot sweeter though. Peanut butter, Banana and Chocolate though??? yea it's good... Fill the tart crust with the filling and refrigerate it again as well. since peanut butter is kept at room temperature the filling will take at least 30-45 minutes to set up from being cold. Give yourself plenty of time before adding the chocolate drizzle on top or serving to prevent making a sloppy mess.
To finish the top and make an absolute complete mess of myself and your kitchen, melt some damn chocolate in a metal bowl over some steaming water. Somehow, I'm like a kid eating ketchup when it comes to melted chocolate. I get it EVERYWHERE. It's annoying, but delicious. Since the pie will be chilled, you don't have to actually temper the chocolate to make sure it sets up.