Peanut Butter Chocolate Tart recipe

Vegan, No-bake, gluten-free.

Who doesn’t love decadent dessert? Well, if you do..you’re in the right place!

Think of this tart as a dessert version of a Snickers bar.

A crumbly chocolate base with a chocolate filling, caramel / toffee sauce, peanut butter topped with chocolate and peanut butter cream stars!

The combination of peanut butter and chocolate are a match made in heaven.

The saltiness from the peanut butter, richness from the chocolate and sweetness from the gooey caramel give this tart a ‘Snickers feel’. 

For added sweetness and overall indulgence, I added a layer of my homemade vegan caramel sauce to the core of this tart. It takes this dessert from delicious, to OUT OF THIS WOULD- haha.
The caramel sauce can be made the day/night before and stored in the fridge to set and thicken up.

The best words to describe this tart would be:

• Rich
• Gooey
• Crunchy
• Salty

Whenever I’m in need of a ‘wow’ factor dessert, this is my go-to recipe.

It’s easy to make and is always a crowd-pleaser.

Preparation: 4-6 hours (or overnight)
Baking time: 9-10 minutes
Serves: 10+
Level: Easy

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Ingredients for the base

-250g of plain flour (You can use gluten-free)
-4 teaspoons of maple syrup
-120g of coconut oil (melted)
-2 tablespoons of cocoa powder

Ingredients for the chocolate ganache
-1 can of coconut milk (cream only)
-200g of dairy-free dark chocolate
+

–Caramel / Toffee Sauce
-50g of peanut butter

-Vegan double cream (I use Elmlea plant-based cream)

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Method (crust)

1. Preheat your oven to 180 degrees c and lightly grease a 23cm loose base fluted tart tin.

2. In a mixing bowl, combine the plain flour, coconut oil, maple syrup and cocoa powder.
Mix and bring together with your hands until a dough forms.

3. Press the dough into the greased tin, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in color.

4. Remove from the oven and allow to cool before filling.

Method (chocolate ganache layer)
1. Scoop out the solid cream from the can of coconut milk and place it into a saucepan.
Gently heat until it comes to a light simmer then turn off the heat.

2. Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.

3. Pour the ganache over the filling and smooth out.

4. Place the tart back into the fridge to set fully.

5. Once the ganache has set, melt the peanut butter and pour directly over the ganache.
Place back into the fridge to set. This will take around 30 minutes.

6. Pour caramel / Toffee sauce over the ganache for a caramel filling (optional). 

7. Add the dairy-free double cream into a bowl and whip until stiff peaks.

I definitely recommend using an electric mixer for this. 

8. Divide the cream into 2 separate bowls and fold in a tablespoon of peanut butter into one bowl and a tablespoon of cocoa powder into the other.

9. Add the creams into separate piping bags fitted with an open round tip and open star tip nozzle.

10. Pipe decorative peaks and stars over the top of the tart.

Finish with some chopped nuts.

Best enjoyed chilled.
Store in a sealed container in the fridge and best eaten within a few days.

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