Gluten Free Chocolate Peanut Butter Tart Recipe

• 1 ½ cups peanuts, roasted
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 2 tablespoons grapeseed oil
• 2 tablespoons yacon syrup
• 1 (14 ounce) can coconut milk (not lite)
• 1 pinch celtic sea salt
• 2 tablespoons arrowroot powder
• 1 tablespoon agave nectar
• 3 tablespoons yacon syrup
• 5 drops stevia
• 1 tablespoon vanilla extract
• 1 cup dark chocolate 73%

1. Grind the peanuts in a food processor to a fine meal (make a crunchy meal for a crunchier crust)
2. Pulse in the salt and baking soda
3. Pulse in the grapeseed oil and yacon syrup and continue pulsing until the dough is formed
4. Remove dough from food processor and press into a 9 inch tart pan
5. Bake at 350° for 8 minutes, until fragrant and golden brown
6. Cool, then fill shell with chocolate pudding
7. serve
8. 1 (14 ounce) can coconut milk (not lite)
9. 1 pinch celtic sea salt
10. 2 tablespoons arrowroot powder
11. 1 tablespoon agave nectar
12. 3 tablespoons yacon syrup
13. 5 drops stevia
14. 1 tablespoon vanilla extract
15. 1 cup dark chocolate 73%