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Snickers Brownie Tart

The combination of chocolate, peanut butter and caramel make for a decadent dessert..with a hidden, healthy ingredient!
Prep Time1 d
Cook Time40 mins
Total Time1 d 40 mins
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Snickers Brownie Tart

    • Chocolate Pie Crust
    • Chocolate Brownie
    • Peanut Caramel Cream containing homemade caramel
    • 2 Tablespoons extra Caramel Sauce for drizzling

    Chocolate Pie Crust

    • 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

    Chocolate Brownie

    • 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

    Peanut Caramel Cream

    • 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

    Caramel Sauce

    • 1 400 ml can Coconut Cream
    • 1/2 Cup Maple Syrup
    • Dash of Salt
    • 2 teaspoons Vanilla Extract

    Instructions

    INSTRUCTIONS

      Chocolate Pie Crust

      • 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).

      Chocolate Brownie

      • 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.

      Peanut Caramel Cream

      • 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.

      Caramel Sauce

      • 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.