Smooth and delicious chocolate peanut butter tart recipe! Amazingly, it's vegan, gluten-free, and naturally sweetened! Despite its simplicity, this recipe requires chilling.
Oat and almond crust – 2 cups old-fashioned oats (certified gluten-free if necessary) – ½ cup raw almond – ½ teaspoon salt – Pinch of ground cinnamon – ⅓ cup melted coconut oil – 3 to 4 tablespoons maple syrup or honey, as needed Chocolate layer – 1 ¼ cups bittersweet chocolate chips (about 60% cacao content is perfect) – 1 can (14 ounces) regular coconut milk, chilled at least 12 hour – ¼ cup maple syrup or honey, to taste – 1 teaspoon pure vanilla extract – Dash of salt
Whipped coconut cream layer – 1 can (14 ounces) regular coconut milk, chilled at least 12 hour – ½ cup peanut butter – 2 tablespoons maple syrup or honey – 1 teaspoon vanilla extract Optional garnishe – Light dusting of cocoa powder (sprinkle it over the top in a sifter or fine mesh sieve) – Sprinkles (I used these naturally colored sprinkles)
Make crust: Preheat 350°F and grease a 9" tart pan with melted coconut oil. Make the base removable. In an S-blade food processor, mix oats, almonds, salt, and cinnamon. Crush the mixture into coarse sand.
Stir in coconut oil and 3 tablespoons sweetener to make dough. For moister dough, add 1 tablespoon more sweetener. Fold remaining almond or oat crumbs into the dough in your tart pan.
Smooth the tart pan bottom with your heel to push crust up sides. Evenly thicken the bottom and edges (photos were low). Pierce the crust base all over. Chill dough 10 minutes before baking to firm crust.
Bake tart crust unfilled 12–14 minutes until firm and golden. Rack-cool 30 minutes. Slowly melt chocolate chips in a double boiler or microwave-safe bowl every 30 seconds. Once cooled, mix chocolate with coconut cream.
Cold coconut milk can peanut butter whipped cream. Try another can if there's no thick, white condensed coconut cream. Collect coconut cream in a medium bowl, saving clear coconut "water" for smoothies or discarding.
Peanut butter, sugar, and vanilla. Hand-mix electric well. Add a chilled coconut milk can after the chocolate cools. In a clean medium bowl, cream coconut. Salt, vanilla, semi-cooled chocolate, sweetener.
Fluff the mixture with an electric hand mixer. Sweeten as needed since chilled food tastes less sweet. Fill tart crust with chocolate. Scrub the filling with a rubber or silicone spatula.
Clean and dry your spatula, then spread whipped cream on top, leaving an inch for chocolate. Cool the tart for at least 1 hour, preferably 2 to set the coconut whipped cream.
Serve cocoa powdered or sprinkled. Lift the tart from its pan and slice the edges. Wedge the tart with a sharp chef's knife and wipe. Serve now. Chilled tart lasts 5 days.