I have to confess, this is a knockoff of a commercially available product. It's amazingly delicious if you're into chocolate/peanut butter as a taste sensation. You
should be able to sub other nut butters, nut meals, and
honey for maple syrup if you so desire.
Crust:
2 1/2 cups almond flour
1 1/4 cups cocoa powder
3 tablespoons maple syrup
1 teaspoon salt
1/2 cup coconut oil
Mix dry ingredients, then stir in coconut oil. Knead to mix thoroughly and press evenly into an 11" removable-bottom tart pan and up the sides. Chill in the freezer while you make the next layer.
Peanut butter filling:
2 cups natural peanut butter
1/3 cup maple syrup
Mix well, then spread evenly in the crust. Chill again while you make the last layer.
Chocolate topping:
1/4 cup cocoa powder
1/4 cup maple syrup
3/8 cup melted coconut oil
Thoroughly mix cocoa and maple syrup, then add coconut oil. Mix really vigorously, until it becomes smooth. You can use an electric mixer or immersion blender to mix it faster, but it can be done by hand. Pour over peanut butter layer, then put the whole tart into the refrigerator.
Once the chocolate is set, it's ready to serve. Keep refrigerated.
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