Print
Recipe

Chocolate Peanut Butter Tart

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!!

Prep: 10 minsCook: 24 hoursTotal: 24 hours 10 mins
Servings: 8 1x

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

  1. In your food processor, process the peanuts until chopped up but still a little chunky.
  2. Add the agave nectar, and coconut oil.
  3. Process until it balls up and is combined.
  4. Grease the tart pan with extra coconut oil.
  5. Dampen your hands and press the nutty crust mixture into the tart tin and up the sides.
  6. Pop it in the fridge while you make the chocolate filling.
  7. In a large bowl, place the chocolate chips and butter (or ghee).
  8. Over medium heat, add the coconut cream, agave nectar, and vanilla to a saucepan and bring to a boil.
  9. Remove from the heat and pour it into the chocolate chip bowl.
  10. Let it sit for a couple minutes and then whisk the chocolate mixture until smooth.
  11. 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!
  12. 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

© The Toasted Pine Nut