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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
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 (4 inch tartlet pans)
Servings: 6
Calories: 443kcal
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
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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.
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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
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.
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.
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