This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Free next day delivery on all orders over £50. No subscription necessary.


Shopping Cart

Your cart is empty

Continue Shopping

Salted Caramel Peanut Butter Torte

We will shortly be adding a deliciously decadent Salted Caramel Peanut Butter Chocolate Tart to the Dovebrook menu but in the meantime we wanted to share this scrumptious and easy to make at home peanut butter salted caramel torte recipe. The base is packed full of delicious nuts and has a seriously nutritious protein hit from the hemp seeds too.


You could easily mix it up and choose different nuts if you wanted to, for either the base or the filling. If you don't like peanuts you could easily use almond butter instead or hazelnut butter. And you could use maple syrup instead of dates for the base and filling. We like to have a substantial base as the filling is very rich and creamy so a nice crunchy sweet/salty base balances it out nicely. We adapted this lovely recipe from one we saw by Angela Liddon from the Oh She Glows blog.



For the base:

  • 100g¬†almonds
  • 60g walnuts
  • 200g¬†gluten-free rolled oats
  • 1/2 teaspoon fine sea salt
  • 120ml¬†coconut oil, melted
  • 60g pitted softened Medjool dates
  • 60g¬†smooth peanut butter
  • 3 tbsp hemp seeds

 For the filling:

  • 125 ml coconut oil
  • 80 ml¬†coconut cream
  • 125ml date syrup
  • 180g¬†smooth natural peanut butter
  • 1/4 teaspoon fine sea salt, or to taste
  • 1 teaspoon pure vanilla extract
  • 1-2 tbsp Biscoff spread

For the topping:

Chopped walnuts, hazelnuts, toasted coconut chips & lashings of melted vegan chocolate!



Preheat oven to 170C (fan). Lightly grease an 8x8-inch square baking dish 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 nuts, oats, hemp seeds and salt to a food processor and pulse so that the mixture still has a nice crunchy texture. This is how we like our  bases but you could process for longer so that the base has the texture of a course flour instead at this stage.

Add the melted coconut oil, softened dates and peanut butter to the processor and process until the mixture comes together in a wet heavy dough. If it's a bit on the dry side try adding a teaspoon or two of water or plant milk and process again until a wet dough forms.

Spoon the dough into the prepared pan and spread it evenly all over the base.

We like to use the base of a glass or mug to press down and even out the base and you can use your fingertips to even out the edges.

Poke the base with a fork in several places- about 10 times evenly spread across the base.

Bake the crust for 10 minutes.

Meanwhile, make the filling: In the same medium saucepan melt the coconut oil and coconut cream over a low heat. Then add the date syrup, peanut butter, salt, and vanilla and whisk until smooth.

Spoon the filling onto the crust and transfer the baking dish to an even surface in your freezer. Chill until solid- roughly 2 hours.

Once frozen, remove from the freezer and let it sit at room temperature for about 10 minutes. Then slide a knife around the edges to loosen the entire slab a bit. Using the parchment paper, lift the slab out and place it on a platter. 

Then you can sprinkle your toppings over it before slicing it up.

It's best enjoyed immediately as the filling will start to soften fast. You can return what you don't want to eat to the freezer to be enjoyed at a later date.