Chocolate Peanut Butter Tart with Pretzel Crust (Gluten Free + Vegan)
This Chocolate Peanut Butter Tart has a crunchy pretzel crust, smooth peanut butter caramel filling and luscious chocolate ganache spread on top! This recipe is gluten-free and vegan.
It’s Friday, so I thought we should celebrate the beginning of the weekend with something that’s chocolatey and peanut buttery and salty and delicious. Raise your hand if you agree!
Okay – I’ll pretend I see all of your hands waving wilding in the air because I know they are and that you’re all just as excited about this pretzel-crusted goodness as I am, right?!?!
Right. Now let’s talk about why you should definitely stop at the grocery store on your way home from work today to get all the ingredients for this tart so that you can whip it up ASAP and be slicing off slivers of it all. weekend. long.
This tart sort of tastes like a peanut butter cup…if that peanut butter cup was GIANT and had a pretzel crust, which I’m now convinced should definitely become a thing. Actually, this tart sort of reminds me of a Take 5 bar, which are SO good in all of their pretzel butter, pretzel, caramel, chocolate covered glory (I also totally LOL’ed at this article this morning about how Nick Kroll came to be the Take 5 brand ambassador).
This tart starts with a simple pretzel crust: just crushed pretzels, coconut oil, and maple syrup. Let’s talk pretzels: this is where your dietary restrictions (or lack there of) come into play. If you’re gluten-free, make sure to grab a bag of gluten-free pretzels! Most pretzels are naturally vegan, but if you’re vegan, double check that the brand you’re purchasing is. Of course, if you’re not gluten-free or vegan, use whatever pretzels you want!
The crust is the only part of this dessert that’s baked, and after a quick 10 minutes in the oven, it’s ready to be filled with that glorious peanut butter filling. This tart filling is similar to the filling I put in these Chocolate Peanut Butter Caramel Cups and takes about 30 seconds to put together – measuring everything out is the longest part of the process. It’s rich and peanut butter-y, with a gooey caramel flavor from the maple syrup. You’ll be hard pressed not to eat this stuff with a spoon – I won’t blame you for stealing a spoonful or two ;).
This chocolate peanut butter tart is rounded off with a simple chocolate ganache made with coconut milk, and then decorated with some peanuts, pretzels, and flaky sea salt – though you can totally be creative in your decorating! I always love seeing how you all decorate my tart recipes so beautifully when you tag me on Instagram or hashtag #bakerita – have fun with it and go crazy.
I seriously couldn’t get enough of this tart. I had meant to give a slice to my neighbor Morgan who saw me photographing it and I forgot to bring it over to her that day. When my roommate Ally came home and saw how much of the tart was gone, she asked if I had brought a slice over to Morgan…and then proceeded to crack up at my guilty expression for having literally devoured 3/4 of this tart, no help needed.
#sorrynotsorry – chocolate and peanut butter is my FAVORITE and there’s no way you’re keeping me away from something as gooey and delicious as this tart is. If you’re anywhere as crazy about chocolate + peanut butter as I am, you’ll get baking ASAP. Enjoy! :D
Remember to #bakerita if you try the recipe!Print
For the pretzel crust
- 1 cup finely crushed gluten-free & vegan pretzels (I used these)
- ¼ cup coconut oil (melted)
- 3 tablespoons maple syrup
For the peanut butter caramel filling
- ½ cup creamy peanut butter
- ⅓ cup maple syrup
- ¼ cup coconut oil (melted)
- 2 tablespoons vanilla extract
- ¼ teaspoon salt
For the chocolate ganache
- 3 ounces dark chocolate (chopped)
- ¼ cup canned full-fat coconut milk
- Peanuts (pretzels + flaky sea salt, to garnish)
- Preheat oven to 350ºF. Lightly grease an 8-inch tart pan with a removable bottom.
- In a bowl, combine the crushed pretzels, coconut oil and maple syrup. Stir until completely combined. Press the crust into the prepared pan and bake for 10-12 minutes until golden around the edges and firm.
- Let the pretzel crust cool while preparing the filling.
- In a different bowl, whisk together the peanut butter, maple syrup, coconut oil, vanilla extract, and salt. Pour the filling into the pretzel crust and place in the refrigerator to set.
- Once the filling has set, make the chocolate ganache. Place the chocolate into a small bowl. Heat the coconut milk until simmering (or about 20-30 seconds in the microwave) and pour over the chocolate. Let sit for one minute, and then whisk until smooth.
- Pour the chocolate ganache over the peanut butter filling. Garnish as desired with peanuts, pretzels, and sea salt. Let chocolate cool completely, about 1 hour, before slicing and serving.