Description
These Chocolate Peanut Butter Caramel Tarts have a crunchy shortbread crust that’s filled with a creamy peanut butter date caramel and topped with creamy chocolate ganache! This decadent tart recipe is gluten-free, grain-free and vegan.
Ingredients
Scale
For the shortbread
- 1 cup (128g) coconut flour
- ¼ teaspoon kosher salt
- ¼ cup pure maple syrup
- ⅓ cup + 1 tablespoon coconut oil
For the caramel
- 6 Medjool dates, soak in hot water if they’re not soft
- ½ cup peanut butter, I always use creamy, natural peanut butter
- ¼–⅓ cup hot water
- 2 tablespoons coconut oil
- ¼ teaspoon kosher salt
For the chocolate
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil, melted
- ¼ cup (25g) unsweetened cacao powder
- 2 tablespoons peanut butter
For the topping
- ¼ cup roasted peanuts, chopped
- 2 tablespoons peanut butter, to drizzle
- 1 teaspoon flaky sea salt
Instructions
- Preheat the oven to 350ºF. Grease three 4” round tart pans with removable bottoms or an 8” round tart pan with a removable bottom or an 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
- Combine the maple syrup and coconut oil in a bowl and mush together, pressing out any of the clumps in the coconut oil. Stir in the coconut flour and kosher salt and stir until fully combined.
- Press the dough into the prepared pan/s. Bake for about 12 minutes for a larger pan, or about 8 minutes for smaller pans – the dough should be golden brown around the edges. Let cool completely.
- For the caramel, combine the dates (soaked if necessary) with the peanut butter, coconut oil, and ¼ cup hot water in a blender. Blend until completely smooth. Add extra hot water if it’s thicker than you’d like. Add a pinch of salt too if you used unsalted peanut butter.
- Spread the peanut butter caramel in the tart shell/s.
- For the chocolate topping, whisk together the maple syrup, melted coconut oil, cacao powder and peanut butter until smooth. Pour over the peanut butter caramel.
- Garnish with roasted peanuts, peanut butter, and flaky sea salt as desired. Return to the fridge to let the chocolate harden before serving, about an hour.
- Store tightly sealed in the refrigerator for up to 5 days (best for the first 3) or in the freezer for 6 months.