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Recipe by Ruth Fox and Vicky Cohen

Chocolate Peanut Butter Tart (Vegan, Gluten Free)

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Peanuts

This chocolate peanut butter tart is vegan, gluten-free and the best part is that is super easy to make and it only requires 6 ingredients. The hardest part is to wait for it to set!

Ingredients

Crust

  • 3 cups salted gluten-free pretzels (the twisted kind) plus a few extra to decorate to top. You may also use non-gluten-free pretzels as well.

  • 3 tablespoons coconut oil

  • 3 tablespoons Gefen Natural Peanut Butter or other all-natural peanut butter, at room temperature

Filling

  • 1 cup vegan mini chocolate chips

  • 1 cup full-fat canned coconut milk

  • 1/2 cup Gefen Natural Peanut Butter or other all-natural peanut butter plus 2 teaspoons to swirl at the top (optional), at room temperature


Wine Pairing

Castel C Blanc du Castel

Directions

Prepare the Crust

1.

Preheat the oven to 350 degrees Fahrenheit.

2.

Place the pretzels in a food processor and pulse until ground. Add melted coconut oil, peanut butter, and maple syrup. Pulse until well combined.

3.

Transfer the pretzel mixture into a non-stick 11- by one- and- a- half-inch tart pan with a removable bottom. Gently press it evenly into the pan, so it comes up the sides (using the edge of a measuring cup or glass to press the sides will help you get an even thickness).

4.

Bake at 350 degrees Fahrenheit for eight to 10 minutes. Let it cool slightly and place it in the refrigerator until it cools completely and the crust hardens.

Prepare the Filling

1.

Place the chocolate chips in a large glass or metal heatproof bowl. Heat the coconut milk in a saucepan over medium heat, until bubbles start to form on the sides. Pour over the chocolate chips. Let the coconut milk and chocolate chips sit for two to three minutes undisturbed.

2.

Whisk gently until all the chocolate has melted and it is smooth. Whisk in the peanut butter until well incorporated.

3.

Pour the chocolate mixture over the cooled tart shell.

4.

Decorate with pretzels and two teaspoons of peanut butter (drop about five dollops on the surface and very gentry, swirl using the tip of the whisk).

5.

Refrigerate for at least three hours.

Credits

Originally from Vicky Cohen and Ruth Fox’s blog May I Have That Recipe

Chocolate Peanut Butter Tart (Vegan, Gluten Free)

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Sharon Gross
Sharon Gross
5 months ago

can i use canola oil for coconut oil? Almond mild for condensed coconut milk?

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Avigael Levi
Admin
Reply to  Sharon Gross
5 months ago

best to go for a heavy cream instead of the coconut milk and as a sub for coconut oil, canola oil or butter is fine!

Rivky Katz
Rivky Katz
1 year ago

can this get frozen?

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Raquel
Raquel
Reply to  Rivky Katz
1 year ago

Yes

Michelle
Michelle
3 years ago

What happens if… If I make it today and I refrigerate it until tomorrow is it still edible?

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Oooo}mowed
Oooo}mowed
Reply to  Michelle
3 years ago

For sure!! Enjoy ๐Ÿ™‚

Deena Jurkanski
Deena Jurkanski
1 year ago

It was absolutely out of this world, delicious! Thank you !

Sara
Sara
2 years ago

Can I freeZe?