No Bake Chocolate Peanut Butter Tarts
Rich chocolate peanut butter cup tarts made with an almond flour crust, nut butter filling, and luscious ganache. These no-bake tarts are are as delicious as they are beautiful. This recipe is vegan, gluten-free, and paleo friendly!
It’s the month of love and Valentine’s Day preparations are in full effect over here. The kids have their adorable classroom valentines all ready to go and I’ve got chocolate on my mind. One of my very favorite rich chocolate treats are the miracle tarts made by Hail Merry. Have you tried them yet? They’re found in the refrigerated section of some natural food stores like Sprouts and Whole Foods. I’ve even seen mini versions at Costco. While my daughter loves their lemon tarts, I can’t resist the chocolate almond butter tarts. I’ve been wanting to try making you some chocolate peanut butter cup tarts inspired by these for a long time, and what better time to share them than the month of love?! I’m so happy with how these no-bake chocolate peanut butter tarts turned out! They’re so incredibly rich and dreamy. Have you ever seen a more romantic tart? Didn’t think so. Let’s check out the recipe.
These no-bake chocolate peanut butter tarts require three steps. That may sound like a lot of work, but each step is super simple, promise. We press an almond flour base into the tart shells, top it with peanut or almond butter, and top that with the richest, creamiest, ganache. If you’ve never made ganache before that part might sound intimidating, like you have to be a pastry chef trained in Paris to create it. Watch the little video at the end and you’ll see it’s simply hot milk, in this case coconut milk, stirred into chopped chocolate.
I’ve tested this tart recipe with both almond butter and peanut butter. I really don’t have a preference. love them both. With the peanut butter version I only had crunchy peanut butter on hand, and I loved the little bit of crunch it added. If you’d like this recipe to be paleo-friendly, go with almond butter, if you are a peanut butter and chocolate lover, go with peanut butter. Peanut butter and chocolate really is such an incredible combination of sweet and salty. These tarts would be amazing with a tiny pinch of sea salt on top too. Ready to take a peek inside?
OMG, swoon! Let me say it again, these tarts are rich and fudgy. Even these little 4-inch tarts are meant for sharing. They are the perfect dessert for two. Oh la la! Or just for treating yourself. That’s a good plan too. Though I haven’t tried it, I think these tarts should freeze well. They are best after setting overnight, so make them a day ahead.
I’m really sorry about the excessive pictures… but these were just too beautiful and photogenic. Can you tell I had fun with this one? If you don’t happen to have 4-inch tart shells, don’t fret. You can make even smaller individual tarts in a muffin tin, or one larger tart in larger shell.
Click play to watch the short video!
No Bake Chocolate Peanut Butter Tarts
- 1 1/2 cups almond flour
- 1/3 cup unsweetened cacao/cocoa powder
- 3 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 2/3 cup unsweetened peanut or almond butter
- 1 tablespoon maple syrup
- 1/2 tablespoon melted coconut oil
- pinch of sea salt
- 3/4 cup chopped dark or semisweet dairy-free, GF, chocolate
- 1/4 cup canned coconut milk
- 1/2 teaspoon pure vanilla extract
- Coat the bottoms of tart shells lightly with cooking spray or rub with coconut oil. In a medium bowl, stir together the almond flour, cacao, maple syrup, and coconut oil until mixture holds together when pressed. If it’s too dry, add just a little more coconut oil. Press firmly into the bottoms and up the sides of the tart shells, about 1/4 inch thick.
- In a small bowl, stir together the nut butter, coconut oil, and syrup. Gently spread a layer of this nut butter mixture about 1/4-inch thick over the crust. If using unsalted nut butter, sprinkle a pinch of sea salt over.
- Place the chocolate in a medium bowl. Heat the coconut milk in a small saucepan until it just begins to simmer. Carefully pour the hot coconut milk over the chocolate and whisk until the chocolate has melted and turned into a thick ganache. Whisk in the vanilla. Pour the ganache over the peanut butter filling and smooth with the back of a spoon. Place the tarts in the refrigerator to set up overnight.
Paleo Option: Use almond rather than peanut butter. Be sure to use paleo-friendly chocolate such as Enjoy Life or Lily's Sweets.