Vegan Peanut Butter Chocolate Tart

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.

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

Print Recipe

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

Prep Time25 mins

Cook Time15th mins

Total Time40 mins

Course: Dessert

Cuisine: American

Keyword: peanut butter tart

Servings: 6

Calories: 443kcal

Author: Vegan Rich

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 test vanilla extract or vanilla bean powder
  • 4 s tablespoon maple syrup
  • 1 . 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 s tablespoon (40 g) sugar or other sweeteners of choice
  • 1/2 test vanilla extract

For the chocolate topping:

  • 1/4 cup (45 g) semi-sweet vegan chocolate
  • 1.5 s tablespoon coconut milk

Instructions

  • Make the crust: In a bowl, add all the dry ingredients. That’s the oat, 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.

Notes

You can also make these tarts with smooth almond butter and smooth cashew butter if you are allergic to peanuts.

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 44g15th%

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 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, 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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