Salted Peanut Butter Crunch Torte
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While dreaming up a recipe to celebrate Oh She Glows’ 10-year anniversary, I immediately thought of one of my all-time favourite flavour combos: salted peanut butter and chocolate! Hubba hubba. This salted peanut butter torte (of pure sweet heaven) is easy to throw together and only takes a couple hours to freeze. Its creative presentation will impress the heck out of your guests, and that irresistible sweet-salty flavour and creamy, crunchy texture will blow your taste buds away! I’ve also tested this torte with 3 different fillings: peanut butter, almond butter, and a nut-free sunflower seed butter version! And guess what? They’re all so delicious we couldn’t pick a favourite! See my Tips for how to make the sunflower seed and almond butter versions.
Yield
12 small or 9 medium servings
Prep Time
25 Minutes
Cook time
10 Minutes
Chill time
2 hours
Total Time
35 Minutes
Ingredients:
For the crust:
- 1/2 cup (78 g) almonds
- 1 cup (100 g) gluten-free rolled oats
- 1/4 teaspoon fine sea salt
- 1/4 cup (60 mL) coconut oil, melted
- 3 tablespoons (45 mL) pure maple syrup
- 2 tablespoons (30 mL) smooth natural peanut butter
For the filling:
- 1/2 cup (125 mL) coconut oil
- 1/3 cup (80 mL) coconut cream*
- 1/2 cup (125 mL) pure maple syrup
- 3/4 cup (185 g) smooth natural peanut butter
- 1/4 teaspoon fine sea salt, or to taste
- 1/2 teaspoon pure vanilla extract
For topping (optional, but recommended):
- Coconut Whipped Cream**
- 1/2 cup (95 g) non-dairy chocolate chips
- 1 teaspoon (5 mL) coconut oil, melted***
- 1/2 cup (80 g) chopped toasted walnuts and large-flake coconut****
Directions:
- Preheat oven to 350°F (180°C). Lightly grease an 8x8-inch square pan with coconut oil (including up the sides, too). Cut a piece of parchment paper to fit the width of the pan with a bit of overhang so it’s easy to lift out.
- For the crust: Add the almonds, oats, and salt to a food processor and process until the mixture resembles a coarse flour, about 30 seconds.
- Melt the 1/4 cup coconut oil in a medium pot (you’ll be using the same medium pot for the filling) over low heat. Add the melted oil, maple syrup, and peanut butter to the processor and process until the mixture comes together in a heavy dough, 10 to 15 seconds. The dough should look like a wet cookie dough. If you find it a bit dry, add a teaspoon or two of water and process again until a wet dough forms.
- Spoon the dough into the prepared pan and crumble it evenly all over the base. Lightly wet your fingers and press the dough into the base firmly and evenly. Level the edges with your fingertips. Poke the base with a fork about 12 times to allow air to escape while baking.
- Bake the crust for 9 to 11 minutes, until it looks pale and a bit puffy. The crust might look underbaked when you remove it, but this is what we want to avoid drying it out.
- Meanwhile, make the filling: In the same medium pot (no need to clean it!), melt the coconut oil and coconut cream over low heat. Now add the maple syrup, peanut butter, salt, and vanilla and whisk until smooth.
- Spoon the filling onto the crust (there’s no need to cool the crust first) and carefully transfer the dish to a level surface in your freezer. Chill until solid, about 2 hours. If I’m not serving the torte right away, I’ll cover the pan with tinfoil after a couple hours of freezing. While it chills, prepare the Coconut Whipped Cream and gather the toppings so they’re ready to go.
- Once frozen, remove from the freezer and let it sit on the counter for 10 minutes. Slide a knife around the edges to loosen the slab. Using the parchment paper, lift the slab out and place it on a serving platter. Slice into slices of your desired width. Now add the toppings: I add a large dollop of Coconut Whipped Cream on each and then top it with lots of drizzled melted chocolate, walnuts, and large-flake coconut. A pinch of coarse sea salt is nice too. If you have leftover melted chocolate, serve it on the side in a small dish so you can spoon some more chocolate over top while eating (trust me on this one!). Serve immediately—the combo of cold filling and warm melted chocolate is just dreamy! But the chilled leftovers (with hardened chocolate) are totally irresistible too.
- Storage tips: The filling softens a great deal at room temperature, so it's best not to leave leftovers on the counter for longer than half an hour. Return it to the fridge or freezer for best results. Cover leftover slices and store in the fridge for up to 1 week, or you can freeze the slices for 4 to 6 weeks. I like to wrap frozen slices in tinfoil and then place them all into a freezer-safe zip bag.
* Chill your can of full-fat coconut milk for at least 12 hours before you begin this recipe so that the cream on top is solid. After making the torte, you’ll have some leftover coconut cream in the can which can be used to make Coconut Whipped Cream for the topping!
** Feel free to use store-bought coconut whipped cream instead. I like “So Delicious Dairy Free CocoWhip!”
*** To a small pot over low heat, add the chocolate and oil. Stir until smooth and combined.
**** Of course you can use roasted peanuts instead. I’m not a big fan of them so I prefer to use walnuts.
Make it nut-free: In the crust, swap the almonds for sunflower seeds and in the filling swap the peanut butter for roasted sunflower seed butter. I like to add an extra tablespoon of maple syrup and a pinch of salt to this version—the filling tastes like salted caramel!
Almond butter version: Swap the peanut butter for roasted almond butter.
Don’t have an 8x8-inch square pan? You can make this in an 8x4-inch loaf pan or standard-size muffin tin (both greased with coconut oil).