Guilt-less Desserts & Treats for your Family
I would like to introduce you the newest member of our family, little Miss L. Miss L was born last week and has already brought much pink into our lives.
She is like a little doll, weighing 7 pounds 11 ounces (3.5 kgs), a whole 2 pounds (1kg) smaller than her big brothers were. She is so much smaller than we were anticipating that we had no clothes for her to wear! Luckily Grandma had a supply of little pink outfits for our princess to wear.
She has 10 perfectly long fingers and 10 delicate tiny toes, a button nose and (according to her very proud big brothers) is a fart machine! It feels as though she’s always been here with us, even though she is just 10 days old. I will try not to inundate you with too many baby photos over the coming months, but I’m sure there will be a story or two!
This Snickers Brownie Tart is the perfect dessert to introduce you to Miss L. as it combines all the flavours I was craving during the last (seemingly never ending!) stage of my pregnancy. I become addicted to peanut butter and caramel, adding it to popcorn, cream, Ice-cream and this amazing tart (or is it a pie? I couldn’t decide).
It starts with a chocolate pie crust filled with a dense chocolate brownie, topped with an addictive peanut butter and caramel cream then finished off with lashings of sweet, sweet caramel sauce. It is a decadent dessert that will have your guests scratching their heads when they find out the secret ingredient (psst….it’s Sweet Potato!). This Snickers Brownie Tart is quite easy to make. Both the base and brownie are made in a food processor and the cream is a quick whip; as long as you have remembered to put a can of coconut cream in the fridge overnight (hint: I always keep a can in the fridge just in case). I suggest making the caramel whilst the pie crust is cooking/cooling. Make the peanut caramel cream whilst the brownie is cooking and allow it to thicken in the fridge whilst the brownie is cooling. Doing it in this order will minimise your time wastage and bring you closer to dessert!
A word of warning; you may need to make a second batch of caramel! Each recipe of caramel sauce yields between 1/2 and 2/3 cup, which is divided for the peanut butter caramel cream and for drizzling. My problem; after I taste it, then re-taste it (just in case it’s changed in the last 2 minutes) and then just for good measure taste it AGAIN there is not always enough left for the recipe!! I do love my Caramel sauce!
- Chocolate Pie Crust
- Chocolate Brownie
- Peanut Caramel Cream (containing homemade caramel)
- 2 Tablespoons extra Caramel Sauce for drizzling
- 1/4 Cup Almond Meal
- 1/2 Cup + 1 Tablespoon Coconut Flour (available from health food and specialty stores)
- 2 1/2 Tablespoons unsweetened Cocoa
- Dash teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/4 Cup Coconut Oil, softened but not melted
- 1/4 Cup Maple Syrup (you could substitute honey etc)
- 1 Egg
- 1 teaspoon Vanilla Extract
- 230 grams Sweet Potato, baked-measured after baking (Place a whole, unpeeled sweet potato on a moderate oven for 1 hour or until soft inside. Wait til cooled then remove skin and mash)
- 1 Tablespoon Coconut Flour
- 1/2 Cup Coconut Oil, melted
- 3/4 Cup Cocoa unsweetened
- 1/4 Cup plus 2 tablespoons Maple Syrup
- 3 Eggs
- 2 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- Dash of Salt
- 1 can Coconut Cream (chilled in the fridge overnight and the thickened cream red with the watery remains kept for the gelatine)
- 4-6 Tablespoons Caramel Sauce (adjust according to taste)
- 4-6 Tablespoons Peanut Butter (adjust according to taste)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Maple Syrup
- 2 1/4 teaspoon Gelatine (use to create a firmer cream if the Coconut Cream is not thick enough to hold its own shape)
- 1 400ml can Coconut Cream
- 1/2 Cup Maple Syrup
- Dash of Salt
- 2 teaspoons Vanilla Extract
- Preheat the oven to 175C (350F).
- Grease and line with baking paper a 20cm/8 inch spring form cake tin.
- Sift the dry ingredients into a blender.
- In a separate small bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry, and mix until combined.
- Using your fingers, press the dough evenly into the bottom and up the sides of the tin.
- Bake in the oven for 7 minutes.
- Cool completely (this can be quickened by placing the pie crust in the fridge).
- Preheat oven to 160C/325F
- Place sweet potato in blender and mix until a puree forms.
- Add all other ingredients and mix until blended and smooth.
- Add to cooled pie crust.
- Bake for 27 minutes.
- Cake should still be slightly gooey when removed from the oven.
- Allow the Brownie to cool completely before removing from the tin.
- Top with the Peanut Caramel Cream and then drizzle with Caramel Sauce.
- Place the cream, vanilla and maple syrup into the bowl of a kitchen stand mixer and whisk until combined and thickened.
- Add the peanut butter and caramel sauce and whisk until combined. Taste the cream and add the additional peanut butter or caramel according to your preference. Place the cream in the fridge to thicken for 2 hours then spread over the brownie and drizzle with caramel sauce.
- If the cream is not thick enough, sprinkle the gelatine over 2 Tablespoons of water and allow to thicken for 5 minutes. Once thickened melt the thickened mixture by placing the bowl over a bigger bowl of hot water (this is the double boiler method). Add to the cream and whisk to combine.
- Transfer the cream to a bowl and place in the fridge for 1-2hours before spreading over the brownie and drizzling with caramel.
- Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat. Bring the mixture to boil, then reduce to a medium heat.
- Allow the mixture to simmer until quite thick and dark golden in colour and it will reduce in volume by half. Stir regularly to prevent burning. This will take 15-30 minutes, depending on the quality of your coconut cream.
- Add vanilla and continue to cook on medium heat for another 3 minutes.
- The caramel will be dark golden in colour and delicious.
- When cooler, place into container and keep in fridge. The caramel will thicken as it refrigerates.