Salted Peanut Butter Crunch Torte

 This dessert is decadent, beautiful, and, well, positively sinful! I've been told it's very delicious with sliced bananas for a base instead of the crust, and is less rich that way. I haven't tried it, but however you eat this just do it pronto.

Salted Peanut Butter Crunch Torte

Oh She Glows

 

Crust:

1/2 C almonds

1 C rolled oats

1/4 tsp salt

1/4 C coconut oil, melted

3 T maple syrup

2 T natural peanut butter

Filling:

1/2 C coconut oil

1/3 C coconut cream

1/2 C maple syrup

3/4 C creamy natural peanut butter

1/4 tsp salt

1/2 tsp vanilla

Topping: (optional, but not really optional)

Coconut whipped cream

Melted chocolate chips or melted un-frozen fudge

1/2 C chopped toasted walnuts and shredded or large-flake coconut 

1. Preheat oven to 350. Grease an 8x8 inch pan with coconut oil (including up the sides). Fit the inside with some parchment paper as well. 

2. Add almonds, oats, and salt to a food processor and mix until it resembles coarse flour.

3. Melt the 1/4 C coconut oil in a medium pot over low heat. Set aside the pot for later and add oil, maple syrup, and peanut butter to the processor and process until the mixture comes together in a heavy dough, 10-15 seconds. It should resemble wet cookie dough. 

4. Press the dough evenly and firmly into prepared pan. Poke 10-12 times and bake for 9-11 minutes until it looks pale and puffy. It may seem underbaked, but that's ok (we don't want it to dry out).

5. To make the filling, melt the coconut oil and coconut cream in the reserved pot over low heat. Add the maple syrup, peanut butter, salt, and vanilla until smooth.

6. Spoon the filling on the crust (don't need to cool the crust first) and carefully transfer to a level place in the freezer. Chill until solid (2 hours or so). Cover with tinfoil after a couple hours if you aren't serving this until later. Meanwhile, prepare the toppings.

7. Once frozen, remove from the freezer and let it sit for a few minutes. Slide a knife around the edges to loosen it, then lift out using the parchment and slice into pieces (remember, it's rich. Start small). Now add the toppings. A dollop of whipped cream, then drizzle with plenty of melted chocolate, walnut pieces, and coconut. Serve immediately. Store leftovers in the fridge, separated from the toppings.