Description
This decadent Vegan Chocolate Peanut Butter Tart combines a buttery, crumbly crust with a rich, creamy peanut butter and chocolate filling. Perfect for vegan dessert lovers, this no-bake tart uses wholesome ingredients like coconut milk and vegan dark chocolate to create a luscious treat that’s free from dairy and eggs.
Ingredients
Scale
Crust
- 150 g plain flour
- 80 g vegan block butter
- 80 g smooth peanut butter
- 40 g coconut sugar (or brown sugar)
- ½ teaspoon sea salt
Filling
- 100 g smooth peanut butter
- 20 g pure maple syrup
- 40 g coconut oil (solid)
- 350 g chilled full-fat canned coconut milk (see recipe notes)
- 170 g vegan dark chocolate
- 80 g pure maple syrup
- ¼ teaspoon sea salt
Instructions
- Prepare Coconut Milk: Chill the cans of full-fat coconut milk in the refrigerator overnight to allow the cream to separate and solidify.
- Make the Crust: In a mixing bowl, combine the plain flour, coconut sugar, and sea salt. Cut the vegan block butter into the dry ingredients and rub it in until the mixture resembles breadcrumbs. Add the 80 g of smooth peanut butter and mix well to form a dough. Press the dough evenly into a tart pan, creating an even base layer. Chill in the fridge while preparing the filling.
- Separate Coconut Cream: Carefully open the chilled coconut milk cans and scoop out the solidified coconut cream into a bowl, leaving the liquid behind for other uses.
- Prepare Filling Base: In a saucepan over low heat, melt together the coconut oil, vegan dark chocolate, peanut butter (100 g), and 80 g maple syrup, stirring gently for a smooth mixture.
- Add Coconut Cream & Mix: Remove the chocolate mixture from heat and gently fold in the coconut cream along with 20 g maple syrup and ¼ teaspoon sea salt. Stir until well combined to create a smooth, glossy filling.
- Assemble and Chill: Pour the chocolate peanut butter filling over the chilled tart crust, smoothing the top with a spatula. Refrigerate the tart for at least 4 hours or until fully set before serving.
Notes
- Ensure the coconut milk is chilled overnight to separate the cream properly for the filling.
- You can substitute coconut sugar with brown sugar if preferred.
- Use a tart pan with a removable base for easier serving.
- Store leftovers in the refrigerator and consume within 3-4 days.
- For an extra crunch, consider adding chopped peanuts on top before chilling.
