Vegan Chocolate Peanut Butter Tart (Healthy & Easy)

The best Vegan Peanut Butter Tart with thick chocolate ganache. Creamy and fluffy peanut butter filling in oat crust and chocolate ganache. This tart is the most delicious, easiest, and quick recipe.

Another Peanut Butter recipe is here! Anyone who already knows me is aware that peanut butter is probably my favorite treat ever. So no-brainer that this tart is a must! It’s super said to make, literally just mix all ingredients in one bowl and tart is ready! 

What goes inside the recipe

• Rolled Oats – You can also use porridge oats. 
• Coconut Oil – In this recipe, coconut oil adds a nice smell to the crust but you can use any oil or butter you like. 
• Peanut Butter – I would recommend sticking to creamy peanut butter in this recipe to reach the creamy and silky consistency of this tart. 
• Chocolate – Always use high-quality dark chocolate with a minimum of 60% of cacao solids. 
• Coconut Milk – In this recipe, we will be using coconut cream which is the thick part of coconut milk tin. I would recommend placing the tin into the fridge overnight so the thick part is divided from the coconut water. 
• Maple syrup – If not vegan you can use honey instead

How to make this Peanut Butter Tart

As I said, this recipe is super easy to make. Just follow these few steps and the best Chocolate Peanut Butter Tart is ready.

Firstly, prepare the crust. Preheat the oven to 170 degrees C and line baking sheets with parchment paper. Lightly grease a tart pan with coconut oil (not essential but I highly recommend it so the tart goes easily out of the pan. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan. Then bake the crust for 10-12 minutes.

Once the crust is ready. In a heat-proof bowl add the chocolate and butter, and place over a double boiler with simmering water. In a stand mixer, whip the chilled coconut cream for 1 minute, until smooth and creamy. Add the peanut butter and honey. whip for another 30 seconds or until combined. Spread evenly in the prepared tart crust. Place in the refrigerator for 30 minutes.

Finally, Place chopped dark chocolate in a large bowl. In a small saucepan, bring coconut milk to a boil. Pour hot coconut milk over the chocolate and let stand 1 minute, then stir until smooth and creamy. Pour ganache over the peanut butter layer. Garnish the top with peanuts. Refrigerate for 30 minutes before serving.

Top Tips

Always melt the chocolate in a double boiler to melt the chocolate evenly. I never melt chocolate in the microwave.

Use high-quality ingredients for the best results. I always use high-quality oats, chocolate, and peanut butter. It really makes a difference.

Let the tart set for at least 3 hours so all flavors are combined.

Chill the coconut milk in the fridge overnight. This will ensure that the whipped cream is light and fluffy!

Can I substitute any ingredients?

If you want to go for non-vegan version you can use nonvegan chocolate and double cream instead of coconut cream. Also, you can swap the honey for any other liquid sweetener (Maple, Coconut, Date syrup).

How to store this tart

This tart is best stored in an airtight container in the refrigerator. It can be stored for up to 7 days. You can also freeze this tart and take it out at any time.

More dessert recipes you will love

• Vegan Chocolate Banana Bread
• Vegan Peanut Butter Cups
• Vegan Chocolate Cake with Buttercream Frosting

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