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    Home » dessert

    Vegan Peanut Butter Chocolate Tart

    Published: Apr 17, 2022 by Richa 21 Comments

    Jump to Recipe   Print Recipe

    Ok This Vegan Peanut Butter Chocolate Tart recipe is super impressive yet really easy to make using simple ingredients! Gluten-free, Soyfree & dairy-free.

    two small peanut butter chocolate tarts drizzled with chocolate

    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.

    three peanut butter chocolate tarts

    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.

    chocolate peanut butter tarts sliced on a white plate

    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

    Print Recipe
    5 from 8 votes

    Mini Peanut Butter Chocolate Tarts

    These are perfect decadent Peanut Chocolate tarts! A simple chocolate crust filled with creamy rich peanut butter filling and topped with some melted chocolate and roasted peanuts! This is what dreams are made of! Glutenfree , makes 3 mini tarts (4 inch tartlet pans)
    Prep Time25 mins
    Cook Time15 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: American
    Keyword: peanut butter tart
    Servings: 6
    Calories: 443kcal
    Author: Vegan Richa

    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

    Peanutfree: You can also make these tarts with smooth almond butter and smooth cashew butter if you are allergic to peanuts.
    Nutfree :Use sunflower seed butter.
    Coconut free: Use oat milk. The filling will set into a softer creamier filling. Freeze it for half an hour to get clean slices
    9 inch Pie pan: double the recipe or use atleast 1.5 times. You can change the serving size above to get double value in the widget. 
     

    Nutrition

    Nutrition Facts
    Mini Peanut Butter Chocolate Tarts
    Amount Per Serving
    Calories 443 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 9g56%
    Sodium 186mg8%
    Potassium 435mg12%
    Carbohydrates 44g15%
    Fiber 6g25%
    Sugar 22g24%
    Protein 14g28%
    Vitamin C 1mg1%
    Calcium 72mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    a slice of peanut butter chocolate tart on a white plate
    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.

    ingredients needed for making vegan peanut butter chocolate tarts

    How to make this Vegan Peanut Butter Chocolate Tart

    dry ingredients for peanut butter chocolate tart shell in a white bowl

    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.

    dry ingredients for peanut butter chocolate tarts in a white bowl

    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.

     

    dry ingredients for peanut butter chocolate tart shell in a white bowl

    You don’t want it to be a very sticky dough. Just that mixture should kind of stick easily when you press together.

    chocolate tart shell batter in a white bowl

    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.

    peanut butter chocolate tart shells

    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.


    glutenfree chocolate tartshells

    chocolate tartshells on a marble countertop

    coconut milk and sugar in a small pot

    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.

    peanut butter being stirred into coconut milk

    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.

    peanut butter filling for chocolate tarts in a saucepan

    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.

    peanut butter filling being spread into chocolate tartshells

    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.

    coconut milk and chocolate chips in a glass bowl

    chocolate glaze in a small glass bowl

    Remove the pans from the fridge. They need to chill only for 10-15 minutes. Then top the tarts  however you like.

    chocolate drizzle being spread over peanut butter filling in a tartshell

    Make any designs with the chocolate on top.

    peanut butter chocolate mini tart decorated with a chocolate glaze pattern

    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.

    overhead shot of three peanut butter chocolate tarts on a wooden surface

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    1. Henri

      January 26, 2023 at 4:20 pm

      5 stars
      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 🙂

      Reply
      • Richa

        January 26, 2023 at 10:41 pm

        Yes you can make it as 1 pie.

        Use full fat coconut milk
        Yes use any almond flour

        Reply
    2. Megan

      January 19, 2023 at 1:28 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        January 19, 2023 at 6:20 pm

        Fantastic!

        Reply
    3. Naseem

      May 17, 2022 at 6:07 am

      5 stars
      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.

      Reply
      • Richa

        May 17, 2022 at 1:00 pm

        Awesome

        Reply
    4. Georgina

      April 30, 2022 at 12:33 pm

      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!

      Reply
      • Richa

        April 30, 2022 at 12:48 pm

        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.

        Reply
    5. Renée

      April 23, 2022 at 3:33 pm

      5 stars
      Incredible! I bought the mini tart pans just to make these for my family of three. Totally worth it. Thank you!

      Reply
      • Richa

        April 23, 2022 at 9:51 pm

        Yay

        Reply
    6. Tsvetomira

      April 18, 2022 at 10:52 pm

      Hi! Can I use dates instead of maple syrup for the crust? And what quantity? Thanks!

      Reply
      • Richa

        April 26, 2022 at 1:41 pm

        8-9, you’ll need to add a fry tsp of mil k to help bind if needed

        Reply
    7. jaya

      April 18, 2022 at 10:39 am

      this looks like a healthier version of reese!! thank you, i used to love that chocolate when i was in highschool

      Reply
      • Vegan Richa Support

        April 22, 2022 at 12:48 pm

        sweet

        Reply
    8. Magy

      April 18, 2022 at 7:09 am

      5 stars
      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!

      Reply
      • Richa

        April 18, 2022 at 9:13 am

        Yes definitely double it. Or atleast 1.5 times. Freeze it for a bit so it’s easy to slice!

        Reply
      • Vegan Richa Support

        April 18, 2022 at 9:42 am

        Hooray!!

        Reply
    9. Janne Swearengen

      April 18, 2022 at 5:00 am

      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?

      Reply
      • Richa

        April 18, 2022 at 9:13 am

        Unfortunately that won’t work as the pie won’t set well

        Reply
    10. JoAnne

      April 17, 2022 at 8:11 am

      Hi! Will this recipe make one normal size pie?

      Reply
      • Richa

        April 17, 2022 at 5:28 pm

        You might have to make 1.5 times the amount to get enough crust and filling

        Reply

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