No-Bake Chocolate Peanut Butter Tart
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This no-bake chocolate peanut butter tart is an easy raw dessert recipe! It features a soft and chewy chocolate crust, sweet and salty peanut butter filling, and creamy chocolate ganache topping. The recipe is secretly healthy, vegan, gluten-free, and refined sugar-free. This chocolate peanut butter dessert is truly what dreams are made of. It tastes like a giant peanut butter cup!
Why you’ll love this peanut butter cup tart
I think we can all agree that chocolate and peanut butter are a match made in heaven. Therefore, it’s no surprise this No-Bake Chocolate Peanut Butter Tart tastes out-of-this-world delicious! The soft, chewy chocolate crust is filled with salty-sweet peanut butter and rich chocolate ganache.
You would never guess this chocolate peanut butter dessert is secretly made with HEALTHY ingredients. It’s packed with nourishing pantry staples like almond flour, coconut milk, peanut butter, and coconut oil. Plus, it’s naturally sweetened with real maple syrup which makes it refined sugar-free.
At first glance, it may seem tricky to make this triple layered dessert. Yet, you’ll be surprised to find out how quick and easy the process is. From start to finish, it all comes together in under 20 minutes. There’s no oven, no food processor, and no blender needed. The hardest part is just waiting for the coconut milk chocolate ganache to set in the refrigerator!
PS: This raw vegan dessert recipe is very similar to my No-Bake Vegan Chocolate Tart. While I absolutely love the original chocolate version, this one takes things next level. The addition of peanut butter produces a more complex flavor and texture. If you love the plain chocolate tart, you will adore this peanut butter cup twist!
This chocolate peanut butter tart is:
- Vegan, dairy-free, eggless, and gluten-free
- Rich, decadent, sweet and salty
- Made with no refined sugar
- Contains only 9 ingredients
- An easy raw vegan dessert recipe
- Perfect for chocolate peanut butter lovers!
No-bake chocolate peanut butter tart ingredients
- Almond flour: You can eat almond flour raw, which makes it great for no-bake desserts. I recommend using blanched, finely ground almond flour for the best results. Since it’s made from almonds, it’s healthier than regular flour.
- Peanut butter: No-stir peanut butter with a thick consistency creates the best results. I don’t recommend using a super drippy peanut butter. If yours is runny, you’ll need to add extra almond flour to bind the ingredients together.
- Cocoa powder: Cocoa powder, or cacao powder, creates a rich chocolate flavor for the no-bake crust.
- Maple syrup: In order to make this a refined sugar-free dessert, real maple syrup helps sweeten the crust. Additionally, the sticky consistency helps bind the crust ingredients together.
- Coconut oil: The peanut butter filling is made with a touch of coconut oil, as well as maple syrup. This combination makes the creamy peanut butter thicker, sweeter, and hold its’ shape better.
- Chocolate chips: The vegan chocolate ganache filling contains chocolate chips. I prefer dark chocolate, but milk chocolate will work too.
- Coconut milk: In addition to chocolate chips, the healthy chocolate ganache is made with coconut milk. Be sure to use full-fat canned coconut milk, not lite coconut milk. You can find it in the Asian cuisine section of the grocery store (near the curries and noodles).
- Vanilla extract: Add vanilla to the crust and chocolate ganache topping. It sweetens and balances the chocolate flavor.
- Salt: Add a pinch of salt to enhance the overall salty-sweet flavor.
How to make a vegan peanut butter tart
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
Step 1: Prepare the no-bake chocolate tart crust
First, add almond flour, peanut butter, cocoa powder, maple syrup, vanilla extract, and salt to a large bowl. Mix together until evenly incorporated. The texture will vary depending on the brand of peanut butter used. If your dough feels too sticky, add an extra 2-4 tbsp almond flour and mix together again.
Then, transfer the dough to an 11-inch tart pan (or pie pan). Firmly press the dough across the bottom and sides of the pan, leaving a “well” in the center for the filling. Set aside.
Step 2: Prepare the peanut butter filling
Next, add peanut butter, melted coconut oil, and maple syrup to a bowl. Whisk together until smooth.
Then, pour and spread the peanut butter filling into the center of the tart.
Step 3: Prepare the vegan chocolate ganache
In a small bowl, add coconut milk. Microwave for 45 seconds. Add chocolate chips and vanilla extract. Let sit for 1 minute, then whisk together until smooth. Pour the chocolate ganache on top of the peanut butter filling, and spread evenly across the pan.
Finally, chill the tart in the refrigerator for 2 hours (or until the chocolate ganache sets). After, add any toppings of your choosing (you can also add the toppings before chilling). Slice the tart into 8-12 pieces. Enjoy!
Substitutions
- Peanut butter: If you aren’t a fan of peanut butter, you can use almond butter, cashew butter, or sunflower seed butter instead.
- Maple syrup: While I think maple syrup produces better results, honey will work too.
- Almond flour: I do not recommend substituting almond flour. Although oat flour could create pretty similar results, it contains less moisture. Therefore, you will have to play around with the dough and adjust the quantity.
Frequently asked questions (FAQ)
I recommend using an 11-inch tart pan. If you use a smaller tart pan, you will have extra crust. If that’s the case, you can save the extra dough as a separate dessert or snack (because the crust is delicious on its own).
Yes! If you do not have a tart pan, you can use a cake pan instead. I highly recommend a springform pan so it’s easy to remove the tart. If you are not using a springform pan, make sure you use parchment paper.
No. Only use blanched almond flour for this recipe because regular flour cannot be consumed raw. Regular flour will not produce the same results.
Swap the peanut butter out for sunflower seed butter, cashew butter, or almond butter.
There are so many ways to decorate a healthy chocolate tart! Some fun options include mini peanut butter cups, roasted peanuts, chocolate chips, peanut butter chips, or a drizzle of peanut butter. Also, I love adding flaky sea salt to enhance the overall salty-sweet flavor.
How to store peanut butter cup tarts
After cutting the tart into 8-12 slices, store them inside a tightly sealed container in the refrigerator. Enjoy within 3-5 days for the best results.
Freezing instructions
If you would like to store this tart longterm, you can keep it inside the freezer. Tightly seal them in cling wrap (or keep inside a ziplock bag) to preserve freshness. It will last up to 3 months.
More healthy chocolate peanut butter dessert recipes
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No-Bake Chocolate Peanut Butter Tart
- Prep Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 sices 1x
- Category: Dessert
- Method: Mix, No-Bake
- Cuisine: American
- Diet: Vegan
Description
This no-bake chocolate peanut butter tart recipe is vegan, gluten-free, healthy, and refined sugar-free. It tastes like a giant peanut butter cup pie! The easy recipe features a soft and chewy chocolate crust, sweet and salty peanut butter filling, and rich chocolate ganache topping. It’s made with only 9 ingredients, like almond flour, peanut butter, coconut milk, and maple syrup. Everyone will LOVE this no-bake chocolate peanut butter dessert!
Ingredients
Chocolate Crust
- 2 and 1/2 cups almond flour
- 1 cup peanut butter
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 1/2 tsp salt
Peanut Butter Filling
- 1 cup creamy peanut butter
- 3 tbsp melted coconut oil
- 3 tbsp maple syrup
Chocolate Ganache
- 3/4 cup chocolate chips
- 1/2 cup canned coconut milk (full-fat, not light)
- 1/2 tsp vanilla extract
Instructions
- Prepare the crust: In a large bowl, add almond flour, peanut butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix together until evenly incorporated. The texture will vary depending on the brand of peanut butter used. If your dough feels too sticky, add an extra 2-4 tbsp almond flour and mix together again. Transfer the dough to an 11-inch tart pan (or pie pan). Firmly press the dough across the bottom and sides of the pan, leaving a “well” in the center for the filling. Set aside.
- Prepare the peanut butter filling: In a bowl, add peanut butter, melted coconut oil, and maple syrup. Whisk together until smooth. Pour and spread the peanut butter filling into the center of the tart.
- Prepare the chocolate ganache: In a small bowl, add coconut milk. Microwave for 45 seconds. Add chocolate chips and vanilla extract. Let sit for 1 minute, then whisk together until smooth. Pour the chocolate ganache on top of the peanut butter filling, and spread evenly across the pan.
- Chill: Chill the tart in the refrigerator for 2 hours (or until the chocolate ganache sets). After, add any toppings of your choosing (you can also add the toppings before chilling). Slice the tart into 8-12 pieces. Enjoy!
Notes
- What size tart pan should I use? I recommend using an 11-inch tart pan. If you use a smaller tart pan, you will have extra crust. If that’s the case, you can save the extra dough as a separate dessert or snack (because the crust is delicious on its own).
- How to store: Store the tart inside a tightly sealed container in the refrigerator. Enjoy within 3-5 days for the best results.
- Serving size: Since this tart is rich and decadent, I recommend cutting it into 12 slices. The nutrition information below is for a 12-slice tart
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 21g
- Fat: 43g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 16g
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