Ok This Vegan Peanut Butter Chocolate Tart recipe is super impressive yet really easy to make using simple ingredients! Gluten-free, Soyfree & dairy-free.
These cute little vegan peanut butter chocolate tarts look super impressive but are also surprisingly easy to make. If you love chocolate and peanut butter, you will love these vegan mini desserts.
The filling is creamy and dreamy and the crust is just the right amount of chocolate and crisp. Together they are a match made in flavor and texture heaven.
These are perfectly decadent yet super simple! It all starts with a gluten-free chocolate crust made with almond and oat flour. Once baked, the crust is filled with a creamy rich peanut butter filling and topped with some melted chocolate and roasted peanuts! This is what dreams are made of!
You can decorate them any way you want! For something more elegant, go for a spiderweb design. In the tips section, I tell you how to do it. For peanut-free you can cashew butter and roasted cashews.
Why you will love these tarts
- Because peanut butter and chocolate! Need I say more
- they are mini!
- They are Glutenfree
- there’s no added oil
- They are easy to make!
More Peanut Butter Desserts
- Snickers Peanut Butter cups
- Vegan Peanut Butter Mousse
- Peanut Butter Cup Chocolate Bark
- Vegan Peanut Butter and Jelly Cake or Bread
- Peanut Butter And Jelly Baked Oatmeal
- Chocolate Peanut Butter Ice Cream Popsicles
Recipe Card
Mini Peanut Butter Chocolate Tarts
Ingredients
For the crust:
- 1/2 cup (60 g) oat flour
- 1/2 cup (56 g) almond flour
- 1/3 cup (30 g) cocoa powder
- 1/2 teaspoon vanilla extract or vanilla bean powder
- 4 tablespoons maple syrup
- 1 tablespoon coconut milk or more as needed
For the peanut butter filling:
- 3/4 cup (195 g) smooth peanut butter
- 3/4 cup (177.44 ml) full fat coconut milk
- 3 to 4 tablespoons (40 g) sugar or other sweeteners of choice
- 1/2 teaspoon vanilla extract
For the chocolate topping:
- 1/4 cup (45 g) semi-sweet vegan chocolate
- 1.5 tablespoons coconut milk
Instructions
- Make the crust: In a bowl, add all the dry ingredients. That's the oat flour, almond flour, cocoa powder, salt, and mix really well.
- Add in the maple syrup and mix in. Then add in coconut milk one teaspoon at a time to mix in until the mixture starts to stick together. You don't want it to be a very sticky dough. Just that mixture should kind of stick easily when you press together.
- Divide it into 3 and then transfer it to 3 mini tart pans then press them out evenly. You can oil your hands if the mixture is too sticky and then press it out.
- Use a fork to make holes in the dough. Put the pans on a baking sheet to bake, then bake at preheated 350 degrees Fahrenheit(180 degrees C) for 9 minutes.
- Remove the pans from the oven. Let the crust cool for 10 minutes.
- Meanwhile, make your peanut filling: Add the coconut milk to a saucepan over medium heat. Once the coconut milk is somewhat hot, add in the peanut butter, sugar, vanilla, and then mix in.
- It will take a minute for the peanut butter to start mixing in. As soon as the mixture starts to lightly bubble on the edges, take it off heat. Keep whisking until the mixture is smooth.
- Divide this mixture into the 3 tart pans and even it out with a spatula.Put the tarts in the fridge to chill for 15 mins.
- Melt the chocolate: add the chocolate chips and coconut milk to a bowl over a double boiler or in the microwave until it is well melted. In the microwave, you can microwave for 20-25 seconds then whisk a little bit and microwave again for 10-15 seconds and then whisk again.
- Remove the pans from the fridge. They need to chill only for 10-15 minutes. Then top the tarts however you like.
- Make any designs with the chocolate on top. You can also add some crushed peanut on top for dressing the tarts.
- Let these tarts chill in the fridge for another hour so that the peanut butter filling sets a bit. Then slice and serve.
Video
Notes
Nutrition
Ingredients:
- the crust is made using a blend of oat flour and almond flour
- cocoa powder turns the crust into a chocolate crust
- I like adding some vanilla extract both to the crust and the filling
- maple syrup is added for sweetness
- for the peanut butter filling, I opt for smooth peanut butter mixed with coconut milk to get that perfect smooth texture
- sweeten the filling with sugar or any other sweetener of choice
- the chocolate topping is made by melting semi-sweet vegan chocolate chips with coconut milk
Tips:
- You can also make these tarts with smooth almond butter and smooth cashew butter if you are allergic to peanuts.
- These tarts can be stored in the fridge for several days so it’s great if you need to make a vegan dessert ahead of a party or special occasion.
- To make these Nutfree: Use sunflower seed butter.
- For decorating these fill the melted chocolate into a piping bag. Then cut a small hole in bottom corner of bag. Working from center to outer edge, pipe chocolate to form a spiral design above the peanut butter. Working from center of spiral to outer edge, draw tip of knife or a toothpick lightly through the spiral to form web design.
How to make this Vegan Peanut Butter Chocolate Tart
Make the crust: In a bowl, add all the dry ingredients. That’s the oat flour, almond flour, cocoa powder, salt, and mix really well.
Add in the maple syrup and mix in. Then add in coconut milk one teaspoon at a time to mix in until the mixture starts to stick together.
You don’t want it to be a very sticky dough. Just that mixture should kind of stick easily when you press together.
Divide it into 3 and then transfer it to 3 mini tart pans then press them out evenly. You can oil your hands if the mixture is too sticky and then press it out.
Use a fork to make holes in the dough. Put the pans on a baking sheet to bake, then bake at preheated 350 degrees Fahrenheit 180 degrees Celsius for 9 minutes.
Remove the pans from the oven. Let the crust cool for 10 minutes.
Meanwhile, make your peanut filling: Add the coconut milk to a pan over medium heat. Once the coconut milk is somewhat hot, add in the peanut butter, sugar, vanilla, and then mix in.
It will take a minute for the peanut butter to start mixing in. As soon as the mixture starts to lightly bubble on the edges, take it off heat. Keep whisking until the mixture is smooth.
Divide this mixture into the 3 tart pans and even it out with a spatula.
Put it in the fridge to chill for 15 mins.
Melt the chocolate over a double boiler or in the microwave until it is well melted. In the microwave, you can microwave for 20-25 seconds then whisk a little bit and microwave again for 10-15 seconds and then whisk again.
Remove the pans from the fridge. They need to chill only for 10-15 minutes. Then top the tarts however you like.
Make any designs with the chocolate on top.
You can also add some crushed peanut on top for dressing the tarts.
Let these tarts chill in the fridge for another hour so that the peanut butter filling sets a bit. Then slice and serve.
How to Store these tarts
Store Refrigerated for upto a week.
Helen Lyons
I do not know what size the mini tart pans should be.
Richa
4.5 inches
Henri
Hey Richa happy new year!
I plan to make this recipe for my daughter birthday (with your Salted Caramel Chocolate Pie too!)
This one are small tarts but is it possible to make the recipe for 1 Tart in a 9inch Tart Tin and same quantities?
Almond flour is same as blanched Almonds mixed?
For Coconut Milk you use only “thick part” of the can?
Because mine always have a liquid part even if well shaked…
Many thanks!
Henri 🙂
Richa
Yes you can make it as 1 pie.
Use full fat coconut milk
Yes use any almond flour
Megan
Made this recipe for a group of non-vegans, and got rave reviews! I over heated the filling mixture and it split, but it still turned out great with some doctoring. Very yummy!
Vegan Richa Support
Fantastic!
Naseem
My Dad says these are the best vegan thing I’ve made so far! Very creamy and rich so we had a quarter of a tart each. I added some caramel food flavouring to the filling and this concealed the coconut milk flavour completely. Looking forward to trying different flavour variations as these were so easy and enjoyable to make.
Richa
Awesome
Georgina
Awful! I hate coconut milk in vegan deserts. You can’t taste anything but coconut milk and it tastes so vegan! I’m so disappointed that I didn’t read ahead that I could of used oat milk. Such a waste of expensive ingredients and it’s going in the bin!
Richa
Don’t bin it, gift it to your neighbors! Lots of people like those flavors. 🙂 I often have food from
Recipe testing that I give out to either my neighbors or my assistant donated it near the soup kitchen.
Renée
Incredible! I bought the mini tart pans just to make these for my family of three. Totally worth it. Thank you!
Richa
Yay
Tsvetomira
Hi! Can I use dates instead of maple syrup for the crust? And what quantity? Thanks!
Richa
8-9, you’ll need to add a fry tsp of mil k to help bind if needed
jaya
this looks like a healthier version of reese!! thank you, i used to love that chocolate when i was in highschool
Vegan Richa Support
sweet
Magy
YUMMM! I made this in a regular 9 in. pie pan yesterday, and it was SOOOO good! I used maple syrup as the sweetener for the filling, and oat milk as you suggested and it was pretty soft but still held up well! The only thing was that with making it in the pie pan, it was pretty thin, but still would pass for a pie. I am going to make this for a birthday soon and double the filling and crust so it can be a tall pie. Thanks again for another sensational recipe!
Richa
Yes definitely double it. Or atleast 1.5 times. Freeze it for a bit so it’s easy to slice!
Vegan Richa Support
Hooray!!
Janne Swearengen
This looks incredibly good. Quick question on the peanut butter…can you use the dried peanut butter and mix to the consistency of prepared peanut butter?
Richa
Unfortunately that won’t work as the pie won’t set well
JoAnne
Hi! Will this recipe make one normal size pie?
Richa
You might have to make 1.5 times the amount to get enough crust and filling