Chocolate Peanut Butter Tart
This chocolate peanut butter tart recipe is creamy and delicious! It's also vegan, gluten-free, and naturally sweetened. While this recipe is pretty easy to make, it requires some cooling/chilling time. Be sure to place cans of regular coconut milk in your refrigerator at least 12 hours in advance. Recipe yields one 9" tart (about 8 to 10 slices).
This chocolate peanut butter tart recipe is creamy and delicious! It's also vegan, gluten-free, and naturally sweetened. While this recipe is pretty easy to make, it requires some cooling/chilling time. Be sure to place cans of regular coconut milk in your refrigerator at least 12 hours in advance. Recipe yields one 9" tart (about 8 to 10 slices).
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- dash of salt
- 1 teaspoon pure vanilla extract
- 1/2 cup peanut butter
- 1/2 cup raw almonds
- 1/3 cup melted coconut oil
- pinch of ground cinnamon
- 2 cups old-fashioned oats (certified gluten-free if nece
- 3 tablespoons maple syrup or honey as needed
- 1 1/4 cups bittersweet chocolate chips (about 60% cacao cont
- 1 can (14 ounces) regular coconut milk chilled at least 12 hours
- 1/4 cup maple syrup or honey to taste
- 1 can (14 ounces) regular coconut milk chilled at least 12 hours
- 2 tablespoonsâ maple syrup or honey
- light dusting of cocoa powder (sprinkle it over t
- sprinkles (i used these naturally colored sprinkl
- Carbohydrate 11.0793191716414 g
- Cholesterol 0 mg
- Fat 6.47352521093349 g
- Fiber 1.33335414992793 g
- Protein 2.90906437628877 g
- Saturated Fat 0.761698333875319 g
- Serving Size 1 1 to 10 slice (26g)
- Sodium 39.1706458574428 mg
- Sugar 9.74596502171347 g
- Trans Fat 0.304967270910538 g
- Calories 110 calories
Step-by-step
- To make the crust: Preheat oven to 350 degrees Fahrenheit and lightly oil a 9" tart pan, preferably one with a removable base, with melted coconut oil.
- In the bowl of a food processor fitted with the S blade, combine the oats, almonds, salt, and cinnamon. Process the mixture until the pieces resemble coarse sand.
- Pour the coconut oil and 3 tablespoons sweetener into the mixture and process until it forms a malleable dough. Add up to 1 tablespoon more sweetener if the dough needs a bit more moisture to come together.
- Scoop the dough into your prepared tart pan and fold in any almond or oat crumbs that haven’t already incorporated into the dough. Press the dough into the tart pan evenly, using the heel of your hand to press the bottom smooth, which will help push the crust up the sides. Aim for even thickness across the bottom and up the edges. Prick the base of the crust all over with a fork. (If the dough isn’t cooperating, set the crust in the refrigerator for 10 minutes to firm it up before baking.)
- Bake the unfilled tart crust for 12 to 14 minutes, until it’s firm to the touch and turning lightly golden at the edges. Place it on a cooling rack until cooled, about 30 minutes.
- Meanwhile, to make the chocolate layer: Gently melt the chocolate chips in a double boiler or in the microwave in a microwave-safe bowl, stirring after every 30-second interval. Let the chocolate cool for 15 to 20 minutes, so that it’s still warm enough to mix with the coconut cream, but not so warm that it melts the cream.
- To make the peanut butter whipped cream topping: Open one chilled can of coconut milk. You should see a thick, white layer of condensed coconut cream on top (if not, save the contents of this can for another use and open another can). Scoop the condensed coconut cream into a medium mixing bowl, leaving the more clear coconut “water” behind (you can save the coconut water for smoothies or discard it). Add the peanut butter, sweetener, and vanilla extract. Using an electric hand mixer, beat the mixture until it is smooth and light, with soft peaks.
- To finish the chocolate layer: Once the chocolate has cooled, open another chilled can of coconut milk. Scoop the condensed coconut cream into a clean, medium-sized mixing bowl. Add the semi-cooled chocolate, sweetener, vanilla, and salt. Using an electric hand mixer, beat the mixture until it is smooth and somewhat fluffy. Taste and add additional sweetener if desired, keeping in mind that once chilled, it will taste slightly less sweet.
- Scoop the chocolate mixture into the baked tart crust. Use a rubber or silicone spatula to evenly distribute the filling and smooth the top. Rinse off and dry your spatula, then use it to spread the whipped cream layer on top, leaving an inch bare around the edges so the chocolate layer remains visible. Chill the tart for at least 1 hour, preferably 2 hours or longer, so the coconut whipped cream has time to set.
- Before serving, sprinkle with cocoa powder and/or sprinkles, if desired. If your tart pan has a removable bottom, carefully remove the tart so it’s easier to slice through the edges. Slice the tart into even wedges using a sharp chef’s knife, wiping off the blade after every slice. Serve immediately. This tart keeps well, chilled and covered, for up to 5 days.
My Delicious Vegan Chocolate Peanut Butter Tart
As a busy working mom, finding time to bake is a luxury, but when I do, it has to be worth it. This vegan chocolate peanut butter tart is precisely that – a delicious reward for a long day, and surprisingly easy to make! I stumbled upon this recipe while browsing for healthy dessert options that are both satisfying and guilt-free. The best part? It’s entirely vegan, gluten-free, and uses natural sweeteners, making it a perfect treat for anyone with dietary restrictions or simply seeking a healthier alternative to traditional tarts.
The initial preparation might seem a bit involved, but trust me, it’s all worth it. The crust is wonderfully crumbly, the chocolate layer is rich and decadent, and the peanut butter whipped cream is light and airy – a perfect balance of textures and flavors. The chilling time is crucial, allowing the flavors to meld and the whipped cream to set properly. I usually make this on a weekend, prepping everything in the morning and letting it chill throughout the day, so it's ready for an evening treat or to bring to a gathering.
The Crust: The base of this tart is a simple yet delicious combination of oats, almonds, cinnamon, and coconut oil. It’s incredibly easy to make using a food processor – simply pulse everything together until it resembles coarse sand. The slight sweetness from the maple syrup (or honey) adds a lovely touch without being overpowering. The key is to press the dough firmly into the tart pan to create an even base and prevent any cracks during baking.
The Chocolate Layer: This layer is where the magic happens. High-quality bittersweet chocolate chips melt effortlessly to create a smooth, decadent base. I prefer using a double boiler to ensure even melting and prevent burning. The chilled coconut cream adds richness and creaminess, giving it a texture akin to a mousse. It’s crucial to let the chocolate cool slightly before incorporating it into the coconut cream to avoid curdling.
The Peanut Butter Whipped Cream Topping: This is what truly elevates this tart from good to extraordinary. The chilled coconut cream whips up beautifully into a light and fluffy topping, similar to whipped cream but with a lovely nutty peanut butter flavor. I use an electric hand mixer for this stage – it makes the process a breeze. The addition of vanilla extract adds a lovely touch of aromatic depth.
Assembly and Chilling: Once you’ve prepared the crust, chocolate layer, and peanut butter whipped cream, assembling the tart is simple. Layer each component in the prepared crust and chill for at least an hour, preferably longer. This step is vital for the whipped cream to set properly and the flavors to fully meld. Before serving, a light dusting of cocoa powder and sprinkles adds a final touch of elegance.
This tart is not only delicious but also incredibly versatile. You can easily adjust the sweetness to your liking by adding more or less maple syrup or honey. You can also experiment with different types of nuts or seeds in the crust, or add other mix-ins to the chocolate layer or whipped cream, such as chopped nuts or chocolate shavings. The possibilities are endless!
This vegan chocolate peanut butter tart is a showstopper dessert that's sure to impress. It’s perfect for a special occasion, a weekend treat, or a simple way to brighten up a busy weeknight. Its ease of preparation and delicious flavor make it a recipe I’ll be revisiting time and time again.
Tips and Variations:
- Make it ahead: This tart can be made up to a day ahead of time, and the flavors only deepen with time.
- Adjust the sweetness: You can adjust the sweetness to your liking by adding more or less maple syrup or honey.
- Experiment with toppings: Get creative with your toppings. Try adding fresh berries, chocolate shavings, or even a drizzle of melted peanut butter.
- Dietary Adaptations: Ensure you are using certified gluten-free oats if you have strict gluten restrictions.
I hope you enjoy this recipe as much as I do! Let me know in the comments how yours turned out. Happy baking!
