Calling all peanut butter fans! Get ready to have your world rocked. This tart is such a treat to make and eat! The mousse-like peanut butter filling sits in a shortbread biscuit crust … and oh, that chocolate drizzle!!! You just have to experience this; I dare you to take a bite and not say “yum”!
Prepare crust:
Preheat oven to 350F
- Whisk together all dry ingredients in large bowl. Add rest of ingredients. Mix well.
- I like to use my hands to help mix ingredients.
- Place crust mixture in an 8” tart pan. You want to form a ¼” thick crust. Begin by pressing it against the sides of the pan and then firmly into the bottom.
- Prick bottom and sides all over with a fork to allow steam to escape when baking. Bake for 30 minutes. Edges will appear slightly golden brown.
- Cool completely.
Prepare filling:
- Open refrigerated can of coconut cream and spoon out cream from the top. Transfer it to a large bowl and begin beating on high with hand mixer. Gradually add half of the liquid left in the can. Beat until peaks have formed. This could take up to 3 – 4 minutes.
- Place in refrigeratorIn a smaller bowl beat on high, peanut butter, vanilla, maple syrup and rest of coconut liquid from the can until creamy.
- Fold peanut butter mixture into coconut whipped cream until mixed. Pour into cooled crust. Refrigerate overnight to set.
- Prepare drizzle: Whisk all ingredients together well.
To serve the tart:
Drizzle prepared chocolate over entire pie. Drizzle will set immediately.
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CREAMY PEANUT BUTTER-CHOCOLATE TART
- Prep Time: 35 minutes + overnight set
- Cook Time: 30 minutes
- Total Time: 65 minutes + overnight set
- Yield: 6 pieces 1x
- Category: dessert
- Method: bake and refrigerate
- Cuisine: Canadian/American
- Diet: Vegan
Description
Calling all peanut butter fans! Get ready to have your world rocked. This tart is such a treat to make and eat! The mousse-like peanut butter filling sits in a shortbread biscuit crust … and oh, that chocolate drizzle!!! You just have to experience this; I dare you to take a bite and not say “yum”!
Ingredients
Crust ingredients:
- 1 cup blanched almond flour
- 1 cup gluten-free flour (I used Cassava)
- ¼ cup arrowroot flour
- 2 teaspoons ground flaxseed
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons pure maple syrup
- ½ cup coconut oil
Filling ingredients:
- 1 – 398 ml can full- fat organic coconut cream, refrigerated overnight
- ½ cup organic peanut butter
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
Chocolate Drizzle ingredients:
- 2 tablespoons coconut oil
- 2 tablespoons pure maple syrup
- 3 tablespoons cacao powder
Instructions
Prepare crust:
- Preheat oven to 350F
- Whisk together all dry ingredients in large bowl. Add rest of ingredients. Mix well. I like to use my hands to help mix ingredients.
- Place crust mixture in an 8” tart pan. You want to form a ¼” thick crust. Begin by pressing it against the sides of the pan and then firmly into the bottom.
- Prick bottom and sides all over with a fork to allow steam to escape when baking.
- Bake for 30 minutes. Edges will appear slightly golden brown.
- Cool completely.
Prepare filling:
- Open refrigerated can of coconut cream and spoon out cream from the top.
- Transfer it to a large bowl and begin beating on high with hand mixer.
- Gradually add half of the liquid left in the can.
- Beat until peaks have formed. This could take up to 3 – 4 minutes.
- Place in refrigerator.
- In a smaller bowl beat on high, peanut butter, vanilla, maple syrup and rest of coconut liquid from the can until creamy.
- Fold peanut butter mixture into coconut whipped cream until mixed.
- Pour into cooled crust.
- Refrigerate overnight to set.
Prepare drizzle:
- Whisk all ingredients together well.
To serve the tart:
- Drizzle prepared chocolate over entire pie. Drizzle will set immediately.
- Serve.
Notes
Note: Make this tart ahead and freeze. Takes about 20 minutes to thaw before serving.
Need to purchase an 8″ tart pan. Click HERE.
Keywords: Vegan/gluten-free tart, peanut butter-chocolate tart, vegan dessert, gluten-free dessert