For the base

  • 240g Medjool dates
  • 60g walnut pieces
  • 60g pecans
  • 20g cacao powder
  • 45g porridge oats
  • 1/2 tsp salt

For the filling

  • 110g Manilife smooth peanut butter plus 1 tbsp to decorate
  • 300g Nush almond cream cheese
  • 160g 70% dark chocolate
  • 175g silken tofu
  • 30g peanuts - to decorate


  1. 1

     Remove the pits from the dates and add them to a food processor. Blend for a few seconds

  2. 2

    Scrape down the sides of the food processor and then add the walnuts, pecans, salt, oats and cacao powder. Add 2 tablespoons of water and blend again until the mixture is combined and crumb like

  3. 3

    Next grease a tart tin and then empty the mixture into it. Flatten the mixture firmly into the base and up the sides. Place the tin into the fridge whilst you prepare the filling

  4. 4

    To make the filling melt the chocolate in the microwave in 30 second increments until fully melted

  5. 5

    Add the melted chocolate to the clean food processor along with the cream cheese, silken tofu and peanut butter. Blend until smooth and creamy

  6. 6

    Remove the tart from the fridge and empty the filling into the base. Smooth the mixture out and then place the tart back into the fridge for 2 and a half hours to set

  7. 7

    When ready to serve decorate with the remaining tablespoon of peanut butter and crushed peanuts. Slice and enjoy! 

Nutritional Details

Each serving provides
  • Energy 2294kj 548kcal 27%
  • Fat 37.0g 53%
  • Saturates 8.4g 42%
  • Sugars 22.0g 24%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 1499kj/358kcal

Each serving provides

35.0g carbohydrate 6.2g fibre 15.0g protein

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