Vegan Chocolate Peanut Butter Tart (No-Bake)

This vegan chocolate peanut butter tart tastes like a peanut butter cup and a Snickers combined, in the best way possible. A gluten-free chocolate cookie crust, a creamy peanut butter filling made with medjool dates for a sweet caramel-like flavor, and a chocolate top finished with sea salt flakes and chopped peanuts. No-bake, naturally sweetened, and just 25 minutes to prep.

Jump to:

• Ingredients
• How to make a vegan chocolate peanut butter tart
• 6. Chill and serve
• Variations
• What's the difference between a pie and a tart?
• More no-bake desserts:
• Storing and serving
• 📋 Recipe
• 💬 Feedback

Ingredients

This peanut butter tart comes together without any silken tofu, vegan cream cheese, coconut cream, or powdered sugar.

Chocolate cookie crust

• Simple Mills double chocolate cookies: base of the crust. Available at most grocery stores, as well as Target and Thrive Market. Not gluten-free? Use any crisp chocolate cookie.
• Avocado oil: binds the rust and adds subtle richness. Substitute with melted coconut oil or melted vegan butter. 
• Pure maple syrup: helps hold the crust together and adds sweetness.

Peanut butter filling

• Medjool dates: pitted, make sure they're sticky and soft for best results. They have a natural caramel-like flavor that combines well with the peanut butter while also being high in fiber and antioxidants.
• Creamy peanut butter: use a creamy, all-natural peanut butter with only peanuts listed in the ingredients. Salt is also ok. Teddies and Trader Joes are my favorite natural peanut butters for their taste and texture.
• Vanilla extract: ties the peanut butter and dates together.
• Salt: use Himilayan pink salt; omit if using salted peanut butter

Tart shell

• Dairy-free chocolate chips: semi-sweet or dark both work well.
• Refined coconut oil: helps the chocolate melt smoothly and set smoothly.

Toppings

• Sea salt flakes and chopped peanuts: give it that classic Snickers finish.
• Vegan coconut whipped cream and shaved chocolate: a great option for hosting or parties. It elevates the presentation with minimal effort.

How to make a vegan chocolate peanut butter tart

1. Soak the dates

Add pitted dates to a bowl and cover with boiling water. Set aside while you prepare the crust.

2. Crush the cookies

Add cookies to a food processor and pulse until a fine, sand-like texture forms.

3. Make the crust

Transfer the crushed cookies to a bowl. If any large chunks of cookies remain, break them with your fingers. Stir in avocado oil and maple syrup. Press evenly into a greased tart pan using your fingers or the bottom of a measuring cup. Place in the freezer while you make the filling.

4. Make the peanut butter filling

Drain the dates and blend with peanut butter, fresh water, vanilla, and salt until smooth. Spread evenly over the crust.

5. Melt and pour the chocolate

Melt chocolate chips and coconut oil in 30-second increments, stirring between each, until smooth. Pour over the filling, spread evenly, and top with sea salt flakes and chopped peanuts.

6. Chill and serve

Place in fridge and let chill for 4-6 hours before cutting and serving.

Variations

• Graham cracker crust: swap the chocolate cookies for graham crackers. I recommend Partake for a vegan and gluten-free option.
• Crunchy peanut butter filling: fold chopped peanuts and mini vegan chocolate chips into the filling before spreading
• Vegan whipped cream: skip the chocolate top and finish with a layer of vegan whipped cream and shaved chocolate.
• Mini tarts: use mini tart pans or a standard 12-cup muffin tin lined with baking cups. For mini versions, I prefer a chocolate drizzle over a full chocolate layer.

What's the difference between a pie and a tart?

When I first started testing this recipe, it began as a peanut butter pie, but quickly became a tart because of the crust and pan. The differences are subtle but worth knowing:

Pies have a flaky crust that extends up and over the filling, baked in a dish with slanted sides, and are typically served straight from the dish. Tarts have a firm, crumbly bottom crust with straight edges, made in a pan with a removable bottom so they can be served freestanding.

For this recipe, the no-bake cookie crust and tart pan make it a tart. But if you want to make it in a pie dish, go for it. It will taste exactly the same.

More no-bake desserts:

• Vegan Chocolate Peanut Butter Bark
• Easy Chocolate Covered Peanut Butter Protein Balls
• Vegan Snickers Ice Cream Bars

Storing and serving

Store covered in the fridge for up to a week. The chocolate top stays firm, and the filling holds its shape well after the first 24 hours, making this a good make-ahead dessert for parties or holidays.

To freeze, place slices in an airtight container for up to a month.

📋 Recipe

If you made this vegan peanut butter tart, leave a star rating below and let me know what toppings you sprinkled on. Also, tag me on Instagram @notablyvegan. I love seeing your personalizations and creations.