Summary

Ingredients

For the shortcrust pastry:

• 300 g wholemeal spelled flour, coarsely round
• 150 g peanut butter, crunchy
• 125 g mararine, vean, e.., Alsan
• 50 grams sugar

For the filling:

• 200 g chocolate, dark, vean
• 50 g coconut oil
• 100 g suar
• 75 g mararine, vean, e.., Alsan
• 50 ml oat milk (oat drink)
• 1 pinch (s) salt

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Instructions

1. For the dough, mix whole-grain spelled flour, sugar, peanut butter and 50 g margarine with a hand mixer to a crumbly mass and then knead with your hands to form a smooth dough. As with shortcrust pastry, the dough should form a homogeneous and firm mass. A little flour or margarine can be added as needed. Then put the dough in the freezer for half an hour.
2. Then put the dough in a round, greased cake tin, press it flat and form a slightly raised edge. Bake at 180 degrees for 25 minutes.
3. For the filling, melt the chocolate in a bain-marie, add 50 g coconut oil so that the mixture stays thin for a little longer.
4. In a saucepan or pan, caramelize the sugar over medium heat. Just stir now and then. Beware of too much heat as the caramel will turn too dark very quickly. One after the other, add margarine, oat milk, a good pinch of salt and the chocolate mixture. In between, always stir until smooth.
5. Put the finished chocolate caramel on the cake base and refrigerate.