Vegan Chocolate Peanut Butter Tart (No-Bake)
A no-bake vegan peanut butter tart with a gluten-free chocolate cookie crust, a creamy date caramel peanut butter filling, and a crunchy chocolate top. Naturally sweetened and no oven required.
Equipment
- food processor
- 9 - 9.5 inch tart pan
- mixing bowl, spatula, measuring cups & spoons
Ingredients
GF Chocolate Cookie Crust
- 2 cups GF Simple Mills double chocolate cookies, ground (a little more than 1.5 boxes of cookies)
- 3 tablespoons coconut oil or avocado oil
- 1 heaping tablespoon pure maple syrup
Peanut butter pie filling
- 7 pitted medjool dates
- ½ cup water
- ½ cup creamy, all-natural peanut butter
- 1 teaspoon vanilla extract
- large pinch salt
Melted Chocolate
- ¾ cup dairy-free chocolate chips
- 1 tablespoon refined coconut oil (or avocado oil)
Toppings
- sea salt flakes, chopped peanuts, and/or additional melted chocolate or peanut butter drizzle.
Instructions
- Prep: add pitted dates to a bowl and cover with boiling water. Set aside.
- Make the crust: add cookies to a food processor and pulse until a fine, sand-like texture is achieved. Add to a bowl and stir in avocado oil and maple syrup. Add to a greased 9-9.5 inch tart pan and press evenly with your fingers or with the bottom of a measuring cup. Place in the freezer while you prepare the peanut butter filling.
- Make the peanut butter filling: drain dates and add to a food processor along with peanut butter, fresh water, vanilla, and salt. Omit salt if using salted peanut butter. Remove crust from freezer and add peanut butter filling, using a spatula to smooth and spread evenly.
- Make the chocolate topping: melt chocolate chips and coconut oil in a microwave safe bowl for 1 min - 1.5 min. Stir every 30 seconds to help it evenly melt. Pour onto the peanut butter filling and spread evenly with a spatula.
- Top & chill: Top with crushed peanuts and sea salt flakes (and an additional drizzle of chocolate or peanut butter if desired). Place in fridge and let chill for 4-6 hours before cutting/serving.
- Serve: To easily cut slices, run a large, sharp knife under hot water and dry quickly. Cut and repeat the process for each slice you make. Recipe yields 6-8 slices depending on size/how you cut. Enjoy as is or top with vegan whipped cream.
Notes
Store leftovers in the fridge for up to a week or freeze for up to a month.
If you don't have a tart pan you can also use a 9 inch pie dish or use a standard size 12 cup muffin tin (be sure to line with baking cups) for mini tarts/pies.