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 :)Print
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)
- 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.
*Taste the crust before you press it into the pan and sweeten to taste!
- Calories: 388
- Sugar: 10
- Sodium: 63
- Fat: 33
- Saturated Fat: 18
- Carbohydrates: 19
- Fiber: 4
- Protein: 8