Directions

1

In a food processor, process the walnuts, cashews, hazelnuts, dates and cacao until the mixture appears fine.

2

Melt the nuttelex or coconut oil in the microwave for 30 seconds, add the melted mixture to the nut mix in the processor.

3

Re-process the mixture for 2-3 minutes.

4

Line a 30cm spring tin, or tart pan with baking paper.

5

Press the processed mixture evenly into the tin and smooth with the back of a spoon or spatula.

6

Place the tin in freezer for 30 minutes.

7

While the base is setting, beat the tofutti cream cheese, peanut butter, honey and agar agar until all ingredients are combined. Place bowl in the fridge while waiting for the base to chill.

8

When the base has been chilled, spoon the mixture on to the base and smooth out.

9

Refrigerate for at least 1 hour to set.

10

Optional: Use the extra cacao and coconut cream - whisk the cacao into the cream and drizzle on to a baking sheet. Freeze for 30-45 minutes. Scrape the frozen cacao cream off the baking sheet and mold small balls. Refrigerate the balls until you are ready to serve the tart.

11

To serve with cacao cream balls:

12

Slice tart, plate and place 2-3 balls on and around the tart. In a zip lock bag, place the extra peanuts and roughly hit with a rolling pin.

13

Top tart with rough peanut crumble, fresh flowers as a garnish if desired and serve.