Snickers Tart

I shake when I grate. Actually it's more of a whole body convulsion.

You know how they shake the paint cans at the hardware store to make sure the colour is mixed properly and the paint hasn't separated?... that's how I grate a carrot. It's a full body cardio workout.

My kitchen workouts aren't just limited to carrots. I have a unique method for breaking up biscuits. Most normal people would use their kitchen mixer or a rolling pin to break the biscuits into little pieces; not me. I jump on them. I put them in a bag and take a running leap. Crush! Break! Smash! It also works for chocolate and some nuts. High heels are optional (they can help to attack smaller nuts) but from a surface area to maximum smash ratio you can't go past a pair of ugg boots.

Not all my kitchen methods are this energetic (or as an observer once said "crazy"), however burning calories in the kitchen means you get to consume them at the table. Starting with this Snickers Tart.

Gooey caramel with a soft peanut mousse topped with chocolate... I'm drooling!
This is an adaptation of an old party favorite. Everyone loved this tart, but their comment was always that it was "so sweet". This Gluten free, Dairy free and Processed sugar free version tastes just like a snickers bar, but without the need for insulin.

SNICKERS TART
Inspired by Martha Stewart
Serves 16, each pieces approximately 280 calories.

CHOCOLATE PIE CRUST
INGREDIENTS
1/4 cup Almond Meal
1/2 cup Coconut Flour (available from health food and specialty stores)
2 tablespoons unsweetened Cocoa
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/4 cup Coconut Oil, softened
1/4 cup Maple Syrup (you could substitute honey etc)
1 Egg
1 teaspoon Vanilla Extract

INSTRUCTIONS
Pre-heat the oven to 175C/350F.
Grease and line the bottom of a 20cm/8 inch springform tin (or a pie dish of the same size)

Combine the dry ingredients in a kitchen blender and process on low until combined.
Add the wet ingredients and blend until the dough comes together.

Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
Pierce the bottom of the pastry 4-5 times.
Place in the oven for 15 minutes.
Remove from the oven and allow the pie crust to cool completely.

NUTTY CARAMEL
INGREDIENTS
1 can Coconut Cream (400ml can)
1/2 cup Maple Syrup
1/2-1 teaspoon Salt
2 teaspoons Vanilla Extract
1/3-1/2 cup Roasted Peanuts

INSTRUCTIONS
Place the Coconut cream in a medium saucepan with the maple syrup and salt.
Bring to a boil over medium/high heat.
Reduce heat to medium and simmer for approximately 15 minutes, stirring occasionally.
The caramel will have started to thicken and turn a golden brown colour.
Add the vanilla extract and stir.
The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.

Allow the caramel to cool slightly then pour over the chocolate crust base.
Evenly sprinkle the peanuts over the caramel.
Place the caramel tart in the fridge to set for at least 30 minutes.

PEANUT MOUSSE
Adapted from Minimalist Baker
INGREDIENTS
1 can Coconut Cream (400ml can); tin opened and left in the fridge overnight
3 Tablespoons Maple Syrup
2 teaspoons Vanilla Extract
6-8 Tablespoons Peanut Butter
2 1/4 teaspoons Gelatin (amount will depend on the wateryness of the coconut cream)

INSTRUCTIONS
Remove the can from the fridge and spoon the thickened cream into the mixing bowl of a kitchen stand with a whisk attachment (a hand mixer can also be used).
Whisk on high until thick.
Add the maple syrup and vanilla and whisk until combined.
Add the peanut butter, 1 spoonful at a time, until the right flavor is achieved.

The mousse needs to be of a thick, yet still soft, consistency. If your cream thickened properly and can hold it's shape then it won't need the addition of gelatin. To test this take a spoonful of whipped cream and hold it upside down. If the cream holds then use it straight away. **
If not, sprinkle up to 2 1/4 teaspoons of gelatin over 2 Tablespoons of water in a heatproof bowl. Allow it to sit and thicken for 5 minutes. Place the heatproof bowl over a saucepan of simmering water and dissolve the gelatin.
Add the gelatin mixture to the whipped mousse and whip until combined.
Pour over the set nutty caramel and allow to set in the fridge for at least 2 hours.

** even after a night in the fridge my cream still resembled runny milk which is why I used gelatin to stabilize my mousse. If you have runny cream use the gelatin. If you are unsure, opt for 1 teaspoon in 1 Tablespoon of water as a 'just in case' measure.**

CHOCOLATE GANACHE
INGREDIENTS
1/4 cup Coconut Oil
1 Tablespoon Maple Syrup
1/4 cup Cocoa
1/3 cup Coconut Cream
1 Tablespoon Coconut Oil
1 teaspoon Vanilla Extract

INSTRUCTIONS
Place the Coconut oil in a small saucepan and melt over a very low heat.
Add the maple syrup and whisk.
Add the cocoa and whilst til combined.
Stir until slightly thickened.
Pour the chocolate mixture into a lined container/tin and place in the freezer for 30 minutes, or until set.

Break the set chocolate into small pieces and place in a heatproof bowl.
Pour the cream into a small saucepan and bring to the boil over medium heat.
Pour the boiling cream over the chocolate and allow to sit for 5 minutes.
Add the 1 tablespoon of coconut oil and the vanilla extract and whisk until all the lumps ar gone and the ganache is smooth and shiny.
Remove the tart from the fridge and pour the ganache over the mousse layer. Use a spatula or knife to smooth the surface.
Place the tart in the fridge for 1 hour to set before serving.