I am OBSESSED with this Chocolate Peanut Butter Tart recipe that’s no bake, low carb, and gluten free! You can easily make it dairy free too! Enjoy!!

I got acupuncture this weekend. Needle in my feet, neck, third eye, the works. It’s something I’ve always been curious about, but never took the next step to find someone. Well, I went to a party and there was an acupuncturist giving mini sessions. Um, I loved it.

The little needles didn’t hurt going in, but as they sat there they definitely ached a bit. I don’t know if it worked, but it was fun and I’m all about doing fun things so… it’s definitely something I would do again! Anyone have experience with acupuncture? Love it or hate it?

In other news… the peanut butter and chocolate saga continues. Next chapter? This chocolate peanut butter tart. My friends, if you make only one no-bake dessert this summer, make it this chocolate peanut butter tart. The nutty peanut crust, the creamy chocolate ganache middle, the light, no-bake ease of it all.

It honestly only takes a few steps to make, then you throw it in the back of your fridge until you’re ready to indulge. I made these over on my YouTube channel and you guys gave me SUCH great feedback. I’m psyched to post it officially on the blog.

I have another version of this: Chocolate Ganache Pie on the blog. It has a more traditional crust. I like them both and think they’re fun each in their own right. I also love that you can make it dairy free by using ghee or just keep the butter, whatever you like!

So let’s make your new favorite dessert 😉

In your food processor, process the peanuts until chopped up but still a little chunky. Add the agave nectar, and coconut oil. Process until it balls up and is combined.

Grease the tart pan with extra coconut oil.

Dampen your hands and press the nutty crust mixture into the tart tin and up the sides. Pop it in the fridge while you make the chocolate filling.

In a large bowl, place the chocolate chips and butter (or ghee). Over medium heat, add the coconut cream, agave nectar, and vanilla to a saucepan and bring to a boil. Remove from the heat and pour it into the chocolate chip bowl. Let it sit for a couple minutes and then whisk until smooth.

Pour the chocolate into the center of the tart pan and pop it in the fridge for at least 3 hours. In my experience, leaving it overnight is the best!

When you’re ready to eat, top with chopped peanuts, slice, and enjoy!!

Chocolate Peanut Butter Tart

Author: Lindsay// The Toasted Pine Nut
Prep Time: 10 mins
Cook Time: 24 hours
Total Time: 24 hours 10 mins
Yield: 8

Description

I am OBSESSED with this Chocolate Peanut Butter Tart recipe that’s no bake, low carb, and gluten free! You can easily make it dairy free too! Enjoy!!

Ingredients

Crust:
2 cups roasted unsalted peanuts
2 tablespoons agave nectar
2 tablespoons refined coconut oil, melted
extra 1 tablespoon coconut oil for greasing the tart tin
Chocolate Filling:
4 tablespoons salted butter (or ghee)
1 1/4 cup dark chocolate chips
1 can unsweetened coconut cream (14 oz)
3 tablespoons agave nectar
1 teaspoon vanilla
Topping:
1/4 cup roasted unsalted peanuts, chopped

Instructions

In your food processor, process the peanuts until chopped up but still a little chunky.
Add the agave nectar, and coconut oil.
Process until it balls up and is combined.
Grease the tart pan with extra coconut oil.
Dampen your hands and press the nutty crust mixture into the tart tin and up the sides.
Pop it in the fridge while you make the chocolate filling.
In a large bowl, place the chocolate chips and butter (or ghee).
Over medium heat, add the coconut cream, agave nectar, and vanilla to a saucepan and bring to a boil.
Remove from the heat and pour it into the chocolate chip bowl.
Let it sit for a couple minutes and then whisk the chocolate mixture until smooth.
Pour the chocolate into the center of the tart pan and pop it in the fridge for at least 3 hours. In my experience, leaving it overnight is the best!
When you’re ready to eat, top with chopped peanuts, slice, and enjoy!!