No-Bake Vegan Chocolate Almond Butter Tart
This No Bake Chocolate Almond Butter Tart tastes like a giant almond butter cup. There's no baking required, and it's gluten-free, paleo, and vegan, so way better for you than its candy equivalent.
Servings 12 slices
Ingredients
For the crust
- 1½ cups 144g blanched almond flour
- ¼ cup 21g unsweetened cocoa powder
- ¼ cup 50g coconut oil, melted
- 1 tablespoon 20g pure maple syrup
- ¼ teaspoon kosher salt
For the filling
- 1 cup 256g creamy almond butter
- 2 tablespoons 40g maple syrup, you can also use honey
- 2 tablespoons 16g coconut flour
- 2 tablespoons 25g coconut oil, melted
- ¼ teaspoon kosher salt skip if your nut butter is salted
For the chocolate ganache
- 3 ounces dark chocolate chopped finely
- 2 tablespoons 32g creamy almond butter, optional, to soften the chocolate
- ½ teaspoon flaky sea salt
Instructions
- Lightly grease three 4.75” tart pans or one 9” tart pan with coconut oil.
- In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the bottom and up the sides of the prepared tart pan(s); set aside or place in the fridge while making the filling.
- In a mixing bowl, whisk together the almond butter, maple syrup, coconut flour, coconut oil, and kosher salt.
- Pour the filling into the prepared tart crust or crusts and spread to even out. Place in the refrigerator to set before topping with the chocolate, about 1 hour.
- Once the filling is set, melt the chocolate and almond butter in a microwave-safe bowl for 30 seconds in the microwave. Stir, and then microwave in 15 second increments until it’s completely melted.
- Spread the melted chocolate on top of the almond butter filling and sprinkle with flaky sea salt.
- Keep tarts stored in an airtight container in a refrigerator or freezer.
