No Bake Chocolate Peanut Butter Tart (GF & Vegan)
This No Bake Chocolate Peanut Butter Tart has a rich peanut butter filling topped with chocolate ganache for a decadent treat you won’t believe is gluten free, refined sugar free, and vegan!
This past week didn’t go exactly as planned, but it was a week that I really, really needed. I went to New York City, where my mom, sister, and I ate through the list of recommendations I received from followers on my Instagram. Thank you, thank you, thank you guys for leading me to some delicious food.
We went to Smorgasburg, which if you like food and are in NYC…you must go. This is total foodie heaven with every type of food you could possibly imagine. We had Bolivian saltenas and pork sliders, Venezuelan arepas, raw zucchini noodles in superfood pesto, and samples of way too much other good stuff. I could go back every weekend for a month and still not try everything that I thought looked good!
We trekked to Levain Bakery for the most delicious, giant chocolate chip walnut cookie. It was warm and gooey and so rich that my mom and I shared one and could barely finish it. It’s deliciousness was not overstated. So. Good.
We also went to the famous Dominique Ansel bakery, because we had to get a cronut. We walked into the bakery, having woken up especially early from our lazy vacation hours to be sure we got one. On everyone’s tables were cronuts, with teens and women sitting at their tables with their phones, trying to snap the perfect Instagram…and then I see the “No more Cronuts today!” sign. Heart broken. We instead settled for a ham and cheese croissant, and yeah…it was good. But not when I had my heart set on a Cronut.
Despite the Cronut debacle, we were filled with delicious food for the entire trip. After a few days in New York, I detoured. I was supposed to be going to Chicago for more eating and celebrating my mom’s birthday (happy birthday Momma!! :D), but I was worn out. So, instead, I came home to San Diego.
I decompressed, relaxed, and tried to release the anxiety that’s been building with all the changes that have been occurring. It started to work, but what I need is a little bit of normalcy. I need to settle into my routine, and get back into what I love: baking.
This Chocolate Peanut Butter Tart is the only things I’ve baked in a few weeks, and it wasn’t even baking since this baby is totally no baking required – just what you want in this summer heat. The tart is a reiteration of my favorite flavors – chocolate and peanut butter – made into a gluten free treat my dad can enjoy. I also kept it refined sugar free and vegan.
The tart crust is a super easy almond flour crust with cocoa powder to make it chocolate-y and a bit of coconut oil and maple syrup to hold it together. The peanut butter-y filling is made with just peanut butter, maple syrup and whipped coconut cream. A little chocolate ganache (with coconut cream) tops it off. This tart is seriously too easy for words.
It looks beautiful, and impressive, and I promise no one will accuse you of serving them a healthier dessert, because this tart definitely doesn’t taste it. And if you measure success with how fast one person can eat a dessert…I’ll fill you in that my dad devoured half of this tart within a few hours. And the whole thing comes together without even having to turn on the oven…that scores points in my book!
I dream of chocolate and peanut butter, and if you’re like me…this is the tart for you! Enjoy :)
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No Bake Chocolate Peanut Butter Tart (GF & Vegan)
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10 slices 1x
Ingredients
For the crust
- 1 1/4 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut oil (melted)
- 3 tablespoons pure maple syrup*
- Pinch course sea salt
For the peanut butter filling
- 1 cup canned coconut cream (refrigerated overnight)
- 1/2 cup + 2 tablespoons peanut butter (divided)
- 1 tablespoon maple syrup
For the chocolate ganache filling
- 1/3 cup canned full-fat coconut milk
- 4 oz. bittersweet chocolate (finely chopped)
Instructions
- Lightly grease a 9 or 10-inch tart pan with coconut oil. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan. Spread two tablespoons of peanut butter evenly over the bottom of the tart crust. Place in the refrigerator while you prepare the peanut butter filling.
- In a stand mixer, whip the chilled coconut cream for 1 minute, until smooth and creamy. Add the remaining 1/2 cup peanut butter and maple syrup and whip for another 30 seconds or until completely combined. Spread evenly in the prepared tart crust. Place in the refrigerator for 30 minutes to set.
- Place finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Pour the filling over the peanut butter layer.
- Garnish the top with peanuts. Place in the refrigerator for 30 minutes to set before serving. Keep refrigerated.
Notes
*Taste the crust before you press it into the pan and sweeten to taste!
Nutrition
- Calories: 388
- Sugar: 10
- Sodium: 63
- Fat: 33
- Saturated Fat: 18
- Carbohydrates: 19
- Fiber: 4
- Protein: 8
I definitely dream of peanut butter and chocolate! This tart look so darn good!!
Sounds like you had a blast on your vacay, I’m jealous of all the amazing food you had! Loving this tart, I’ve been wanted to make one of those no-bake healthier crusts, I had one a friend made a while back, and just fell in love!
Now I want to go to New York and make this yummy, decadent tart!
Gorgeous tart, Rachel! Can’t go wrong with that flavor combo and no-bake! I’m super jealous of your New York foodie trip! I didn’t go to nearly enough bakeries the last time I was there. I know what you mean about settling into a routine, especially after college. You’ll get there! :)
It sounds like you had an amazing time in NYC, Rachel! I looove that city, and am so jealous of your recent trip. :D
And this tart is gorgeous! Chocolate + PB = The Best!
<3
I loved seeing your pictures from your trip on instagram! Sounds like you all had a great time too! I’m totally loving this tart, you definitely would never know it’s vegan. This looks absolutely delicious!
Yummy! I love peanut butter and coconut cream; it’s my guilty secure pleasure!
You are totally on a roll with these no bake tarts! The flavors are my favorite!
Your NYC trip sounds so fun! I want to go someday. And a lot of the places you listed are on my “must eat” list. So fun! This tart is amazing Rachel!
Yay for no bake and love that this is vegan! Pinning of course :) NYC sounds amazing! I was full the entire trip when I went recently :)
awww yay! It sounds like you enjoyed some of the best of NYC! (i’d give my left warm for a Levain cookie and I also never got to try the coveted cronut *sigh*
This tart is seriously unbelievable. I want to dive into it and then savor it because…mmmm
Aaahh so fun, New York City is totally on my bucket list…some day! That’s too bad that you didn’t get a cronut, that would be so disappointing! Love the looks of this no bake PB tart..and it’s so pretty!
That sucks that you didn’t get a Cronut. But who needs a Cronut when you’ve got this bomb dot com chocolate peanut butter tart. For real, this tart is irresistible!!! And no bake? Shut the front door!!!
Wow, you sure it’s gf and vegan?! It looks so creamy and rich, the perfect peanut butter tart if you ask me. Can’t go wrong with peanut butter and chocolate!
Hi, I tried the recipe today. The pb and coconut is amazing! But being a really amateur in baking… I don’t understand how the crust works. My crust tasted bitter and mostly flour. Am I missing something? I substituted coconut oil for butter though.
Hi Michelle, the crust for this tart is on the darker side, so I would recommend adding a bit more maple syrup until it’s sweet enough for your tastes! I haven’t ever tried this crust with butter, so I’m not if that would affect it. Let me know if you have other questions!
Hi this looks amazing, I would like to try this recipe, but do you use natural peanut butter or like the kraft peanut butter?
Thanks !
Hi Caroline. I used Trader Joe’s organic creamy peanut butter. You could use whatever kind you like and it would work, but I would recommend using a kind that doesn’t have added sugar to keep it refined sugar free. Enjoy!
So great to find a dessert I can eat! Was fed up with stodgy cakes!
Hope you love this tart, Becky!
Hey! This recipe sounds amazing- can it be made a few days in advance? If yes, how do you recommend storing it?
Hi Chana, yes it can be, just keep it tightly wrapped in the refrigerator.
Should I freeze it or fridge for 3 days is OK?
Hi Chana, it should be okay for three days in the fridge, just make sure it’s wrapped well!
Does the coconut cream need to be refrigerated overnight or can just a few hours be ok? I didn’t notice that piece until I was making it. Thank you
Hi Lynne, it’s better for it to be firm, which is possible in a few hours if your refrigerator is cold!
Thank you! I erred on side of caution & refrigerated it over night. Do I use the whisk attachment or regular attachment on my standup mixer?
The whisk attachment is best :)
I may be late to the game but oh my!!!! This was DELICIOUS and turned out perfect!!!! Saving this one for sure!! Thank you so much for sharing! It was a hit for sure!
So glad you loved it, Kristina! Thanks for the review.