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.
Pure perfection.
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.
If you love baking, you have to check out my post of 50+ Gluten Free Dessert Recipes. You’ll find everything from these Gluten Free Peanut Butter Brownies to this Gluten Free Olive Oil Cake.
Ingredients to Gather for this Tart
- roasted unsalted peanuts
- agave nectar
- refined coconut oil
- salted butter
- dark chocolate chips
- unsweetened coconut cream
- vanilla extract
How to Make this Chocolate Peanut Butter Tart
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!!
Recipe
Easy 10-Min Chocolate Peanut Butter Tart
Chocolate Peanut Butter Tart is a simple, no bake recipe. Made with a chunky peanut crust and a silky smooth chocolate ganache, it’s delish!
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!!
Tips
Serving (1 slice): Calories 469; Fat 41.3g (Sat 20.2g); Protein 11.8g; Carb 19.5g (net carb 14.9g); Fiber 4.6g; Sodium 56mg
Enjoy!! xo
I made this last night and I may or may not have had four slices already…However, mine doesn’t look as pretty, since the butter somehow separated from the chocolate ganache. Any idea what I did wrong? Thanks! P.S. it still tastes delicious!
haha I’m so happy you loved it!! The only thing I can think of is maybe it chilled too slow and it separated during that process. Maybe next time turn your fridge a little colder or put the tart toward the back of your fridge to make sure it chills quickly. Let me know how it goes! xo