If you love peanut butter, chocolate and pretzels, this vegan & gluten free Chocolate Peanut Butter Pretzel Tart will be your new favorite dessert. (It’s certainly mine!) It’s made with 6 simple ingredients, comes together quickly, AND it’s no bake.
This tart is SERIOUSLY good. It’s salty, sweet, chocolate-y, rich, nutty, crunchy, creamy…okay, I’ll stop. You get the point.
We love a good simple chocolate ganache tart. The filling is made with just two ingredients (yes, TWO ingredients!). It’s so rich and luxurious!
The salty/crunchy pretzel peanut butter crust is the perfect foil to the deep chocolate filling. It tones down the richness a bit and every bite is a perfect balance of salty and sweet.
You may not have thought to put pretzels in a dessert, but why not?! Proof being: chocolate covered pretzels. Which are one of the best snacks ever. Agreed?
We love serving this chocolate pretzel tart at family gatherings and holidays. It’s especially great for a summer BBQ. It’s no bake (no oven heat!), comes together so quickly and you can just chill it in the fridge until you’re ready to serve.
Oh, did we mention it’s gluten free and vegan? Doesn’t get much better than that.
Peanut Butter Pretzel Crust
This crust is ridiculously easy to make, with just four ingredients:
- Pretzels (we used gluten free)
- Peanut butter
- Agave or maple syrup
- Melted coconut oil
All you have to do is add everything to a food processor, pulse until it forms a fine crumb mixture and then press into a tart pan! Gluten free pretzels are obviously optional – regular pretzels work just fine, too.
As for the peanut butter, creamy is best. We always use unsweetened. If you’re using sweetened peanut butter, you may want to cut back a bit on the sugar, but it’s up to you.
Transfer the crust to the refrigerator to firm up while you make the chocolate filling.
2-Ingredient Vegan Chocolate Ganache Filling
Here’s what you’ll need for this incredibly easy filling:
- Dark chocolate
- Coconut milk
Yep, that’s it!
Add an entire can of coconut milk to a small saucepan and heat over medium-low. Don’t bring it to a boil – it just needs to be hot enough to melt the chocolate.
Meanwhile, cut your dark chocolate into shards with a sharp knife. We suggest using chocolate in bar form (instead of chocolate chips) – it’s better for melting.
We used about 72% dark chocolate. Feel free to use something a bit lighter or even darker. The darker the chocolate, the richer this tart will be.
Place the chocolate shards in a heat safe bowl. Pour the hot coconut milk over the chocolate and let it sit for a minute or two. Then, use a spatula to stir well, stirring until the chocolate is fully melted.
Not hot enough to fully melt the chocolate? Heat a large saucepan with a few inches of water. Set the mixing bowl carefully on top of the saucepan (a makeshift double boiler) and heat gently, stirring until melted. Just be sure not to get any water into the chocolate!
Pour the chocolate filling into the crust and refrigerate for a few hours, until it sets. Optional: we like to top ours with crushed peanuts and flaky sea salt for extra texture.
This chocolate tart is best served cold. Store any leftovers in the refrigerator.
More vegan chocolate dessert favorites
- Double Chocolate Pie with Cookie Crust
- Strawberry Pistachio Chocolate Bark
- Chocolate Cupcakes
- Chocolate Mousse
- Tahini Hazelnut Brownies
- Healthy Almond Joy Bites
If you make this vegan and gluten free chocolate peanut butter pretzel tart, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.Print
This rich, luxurious vegan chocolate tart is surprisingly simple and requires just 6 ingredients for both crust and filling!
- 4 cups gluten free pretzels (or regular)
- 2/3 cup smooth, unsweetened peanut butter
- 1/4 cup agave or maple syrup
- 2 tbsp melted coconut oil
- 12 oz dark chocolate
- 1 can (13.5 fl oz) full fat coconut milk
- Combine all crust ingredients in food processor. Blend about 15 seconds, or until a sticky crust forms and all pretzel pieces are broken up. Use a spatula to scrape down sides and blend once more.
- Press crust into a nonstick tart pan in an even layer. Use fingers to press crust around sides for an even edge. Place in refrigerator to harden slightly while you make the ganache.
- In a small saucepan over medium low heat, heat the entire can of full fat coconut milk. Whisk occasionally. Don’t let it come to a boil or simmer – just let it heat up.
- Use a sharp knife to chop dark chocolate into small shards. If using chocolate chips, you can skip this step.
- Add to a large mixing bowl. Pour hot coconut milk over chocolate and stir with a silicon spatula until chocolate is completely melted. You may have to stir for a minute or two to fully melt all of the chocolate bits.
- Pour chocolate ganache into cooled tart crust, smooth with a spatula and top with chopped peanuts and flaky sea salt (optional). Return to refrigerator for 2 hours or until ganache is hardened.
- Store any leftovers in refrigerator for 5-7 days. Enjoy!
If you can’t get the chocolate fully melted with the hot coconut milk, use a double boiler to help heat it up more – just be sure to stir continuously.
Keywords: chocolate peanut butter tart