This vegan chocolate peanut butter tart is made with just 6 ingredients, takes 20 minutes to bring together, and is NO BAKE! All you need to do is form the crust, make the filling, then pop it in the fridge and wait.
- 4 cups pretzels (gluten free 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 (we used 72%)
- 1 can (13.5 fl oz) full fat coconut milk
- Add all of the crust ingredients to a food processor: 4 cups gluten free pretzels (regular will work just fine too!), 2/3 cup smooth, unsweetened peanut butter, 1/4 cup agave or maple syrup, and 2 tbsp melted coconut oil.
- Pulse until the mixture forms a fine crumb mixture.
- Pour the mixture into a 9" tart pan with a removable bottom.
- Use your fingers to firmly press the filling into the pan and up the sides. You can also use the bottom of a round measuring cup to firmly press in the filling. Transfer the crust to the freezer to firm up while you make the chocolate filling.
- Add an entire can of full fat 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, chop your dark chocolate into shards with a sharp knife. If you're using chips, you can skip this step.
- Place the chocolate shards (or chips) in a heat safe bowl. Pour the hot coconut milk over the chocolate.
- Cover with a tea towel and let sit for about 2 minutes. Then, use a spatula or whisk to stir until the chocolate is fully melted and it forms a creamy ganache.
- Pour the chocolate filling into the crust and refrigerate for a few hours, until set. If desired, top with chopped peanuts. Slice and enjoy!
Peanut butter: Creamy is best, and we used unsweetened peanut butter in this recipe. If you're using peanut butter with added sugar, you may want to cut back on the agave/maple syrup.
Dark Chocolate: We used about 72% dark chocolate. Feel free to use something a bit lighter or even darker if you'd prefer. The darker the chocolate, the richer this tart will be, especially since there's no added sugar in the filling. We used chocolate in bar form as opposed to chips because we find that the bar is melts more evenly, but chocolate chips will work in a pinch.
Coconut milk: be sure to use full fat canned coconut milk in this recipe! It works perfectly as a vegan substitute for heavy cream to make a rich, creamy ganache filling.
Serving: this chocolate tart is best served cold, and we like to top ours with crushed peanuts and flaky sea salt for extra texture.
Storage: store any leftovers in the refrigerator in an airtight container if possible. The high fat content of the coconut milk and chocolate will absorb funky flavors in your fridge if left exposed for too long.
- Category: Dessert
- Method: No bake
- Cuisine: American
Keywords: chocolate peanut butter tart