I was invited to join a peanut butter baking theme on Instagram this weekend, and after much deliberation I settled on a recipe that combines two of my favorites: peanut butter and chocolate. The result is a vegan chocolate peanut butter tart with a nutty, date-sweetened crust and a rich, creamy ganache filling.
The crust comes together from almond flour, oats, a few dates for natural sweetness, and a bit of peanut butter to bind everything—simple and satisfying. For the ganache I use the thick part of canned coconut cream instead of dairy heavy cream, which gives the filling a subtle coconut note that pairs beautifully with chocolate. I melt and combine the chocolate and coconut cream in my Thermomix®, but you can easily use a double boiler or a saucepan set over low heat.
Finish the tart with a swirl of peanut butter on top and a sprinkle of chopped peanuts for texture. Chill until set, then slice and enjoy. If you’re curious to see more peanut butter bakes, watch for the Instagram collaboration under #pbbakescollab.
Vegan Chocolate Peanut Butter Tart
Recipe by Kristianne
Course: Dessert
Difficulty: Medium
Servings
8
servings
Prep time
20
minutes
Cooking time
15
minutes
Ingredients
- Crust
-
1 cup almond flour
-
1 cup oats
-
4 dates
-
1/4 cup peanut butter
-
2 tbsp maple syrup
-
2 tbsp coconut oil
- Filling
-
1 cup semi-sweet chocolate chips
-
1 cup coconut cream (thick part from top of can)
- Topping
-
Peanut butter
-
Peanuts
Directions
- Add all crust ingredients to a Thermomix® bowl or a stand mixer and blend until evenly combined, about 1 minute.
- Press the mixture into a greased tart pan to form an even crust and bake at 350°F (175°C) for 15 minutes.
- Remove the crust from the oven and allow it to cool completely.
- Place the chocolate chips in a Thermomix® bowl or a heatproof bowl for a double boiler and chop briefly if desired to help them melt evenly.
- Add the coconut cream and gently heat until the chocolate is melted and smooth, stirring to combine. Keep the temperature low to avoid scorching.
- Pour the chocolate ganache into the cooled tart shell and smooth the top.
- Drop small spoonfuls of peanut butter over the ganache and use a skewer or knife to create a swirl pattern. Sprinkle chopped peanuts on top for crunch.
- Chill the tart in the refrigerator for at least 1 hour until the ganache is set, then slice and serve.