Vegan Chocolate Peanut Butter Tart

This vegan chocolate peanut butter tart is super easy to make and takes surprisingly few ingredients! It's also gluten-free. If you love chocolate and peanut butter, you will love this.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
5 from 1 vote
flatlay of chocolate tart swirled with peanut butter.
 
If you love chocolate and peanut butter, you will love this. 
 
Don’t be fooled by the fancy design, it’s actually super easy to make and takes surprisingly few ingredients too!
 
In case you’re not a fan of peanut butter, or you suffer from an allergy, feel free to substitute with an alternative nut butter or seed butter such as sunflower seed, hazelnut, cashew or almond.
 
Chocolate peanut butter swirl tart. No-bake dairy-free vegan recipe

 

THIS TART IS:

  • Plant-based and Vegan-friendly
  • Rich and decadent
  • Chocolate and peanut butter are made for one another 🙂
  • Easy to make
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from animal derived products
  • Can be easily adapted as Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

Chocolate peanut butter swirl tart. No-bake dairy-free vegan recipe

 

MORE VEGAN TART RECIPES

 

Chocolate peanut butter swirl tart. No-bake dairy-free vegan recipe

flatlay of chocolate tart swirled with peanut butter.

Vegan Chocolate Peanut Butter Tart

5 from 1 vote
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This Chocolate Peanut Butter Tart is super easy to make and takes surprisingly few ingredients too! If you love chocolate and peanut butter, you will love this.
In case you're not a fan of peanut butter, or you suffer from an allergy, feel free to substitute with an alternative nut butter or seed butter such as sunflower seed, hazelnut, cashew or almond.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 8

INGREDIENTS

CRUST

  • 1 ½ cup roasted buckwheat
  • 2 tbsp cacao powder
  • ¼ tsp Himalayan pink salt
  • 3 tbsp coconut oil solid
  • 3 tbsp maple syrup
  • 2 tbsp peanut butter
  • 4 tbsp peanut butter for topping

FILLING

  • 2 400ml cans chilled coconut milk use only the thick part from the top of the can
  • 1 ½ cups vegan-friendly chocolate
  • 3 tbsp maple syrup
  • ¼ tsp Himalayan pink salt
  • 4 tbsp peanut butter for topping

INSTRUCTIONS

  • For the base, add the buckwheat and salt to your food processor and blend until ground to a fine crumb consistency.
  • Add the coconut oil, maple syrup peanut butter and cacao powder blend for a few minutes until everything is combined (it will look like a crumbly consistency but it will form a dough once pressed into the tin).
  • Line the bottom of your tart tin with parchment paper and add the base mixture to the bottom of the tin.
  • Spread the dough out evenly and press it firmly into the base and sides of the tin using the bottom of a flat glass.
  • Add the 4 tablespoons of peanut butter to the base of your tart and spread out evenly. Set aside in the freezer.
  • To make the filling add the coconut milk to a saucepan and place on a medium heat.
  • Once at a simmer remove the pan from the heat and whisk in the chocolate.
  • Add the maple syrup and salt and whisk until smooth.
  • Allow the mixture to cool for about 15 minutes at room temperature.
  • Pour the filling into the tart shell and set aside at room temperature for about 30 minutes.
  • Once the tart has partially set but the top is still soft you can begin to add the peanut butter swirls - Both the tart and peanut butter must be soft in order for this to work.
  • Make sure that your peanut butter is soft and pours easily, if it is too thick heat it over a Bain Marie to soften it first.
  • Using a spoon or piping bag, add 3 circles of peanut butter to the top of the tart.
  • To make a fan design, take a wooden skewer and move it across the lines in one direction, and then in the opposite direction.
  • Repeat this process going towards you and away from you with the skewer.
  • Place the cake in the freezer to set for an hour (or refrigerate for 4 hours)
  • Remove the tart from the tart tin and serve.
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