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5 from 10 votes

Mini Peanut Butter Chocolate Tarts

These are perfect decadent Peanut Chocolate tarts! A simple chocolate crust filled with creamy rich peanut butter filling and topped with some melted chocolate and roasted peanuts! This is what dreams are made of! Glutenfree , makes 3 mini tarts (4 inch tartlet pans)
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: peanut butter tart
Servings: 6
Author: Vegan Richa

Ingredients

For the crust:

  • 1/2 cup oat flour
  • 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/2 teaspoon vanilla extract or vanilla bean powder
  • 4 tablespoons maple syrup
  • 1 tablespoon coconut milk or more as needed

For the peanut butter filling:

  • 3/4 cup smooth peanut butter
  • 3/4 cup full fat coconut milk
  • 3 to 4 tablespoons sugar or other sweeteners of choice
  • 1/2 teaspoon vanilla extract

For the chocolate topping:

  • 1/4 cup semi-sweet vegan chocolate
  • 1.5 tablespoons coconut milk
US Customary - Metric

Instructions

  • Make the crust: In a bowl, add all the dry ingredients. That's the oat flour, almond flour, cocoa powder, salt, and mix really well.
  • Add in the maple syrup and mix in. Then add in coconut milk one teaspoon at a time to mix in until the mixture starts to stick together. You don't want it to be a very sticky dough. Just that mixture should kind of stick easily when you press together.
  • Divide it into 3 and then transfer it to 3 mini tart pans then press them out evenly. You can oil your hands if the mixture is too sticky and then press it out.
  • Use a fork to make holes in the dough. Put the pans on a baking sheet to bake, then bake at preheated 350 degrees Fahrenheit(180 degrees C) for 9 minutes.
  • Remove the pans from the oven. Let the crust cool for 10 minutes.
  • Meanwhile, make your peanut filling: Add the coconut milk to a saucepan over medium heat. Once the coconut milk is somewhat hot, add in the peanut butter, sugar, vanilla, and then mix in.
  • It will take a minute for the peanut butter to start mixing in. As soon as the mixture starts to lightly bubble on the edges, take it off heat. Keep whisking until the mixture is smooth.
  • Divide this mixture into the 3 tart pans and even it out with a spatula.Put the tarts in the fridge to chill for 15 mins.
  • Melt the chocolate: add the chocolate chips and coconut milk to a bowl over a double boiler or in the microwave until it is well melted. In the microwave, you can microwave for 20-25 seconds then whisk a little bit and microwave again for 10-15 seconds and then whisk again.
  • Remove the pans from the fridge. They need to chill only for 10-15 minutes. Then top the tarts however you like.
  • Make any designs with the chocolate on top. You can also add some crushed peanut on top for dressing the tarts.
  • Let these tarts chill in the fridge for another hour so that the peanut butter filling sets a bit. Then slice and serve.

Video

Notes

Peanutfree: You can also make these tarts with smooth almond butter and smooth cashew butter if you are allergic to peanuts.
Nutfree :Use sunflower seed butter.
Coconut free: Use oat milk. The filling will set into a softer creamier filling. Freeze it for half an hour to get clean slices
9 inch Pie pan: double the recipe or use atleast 1.5 times. You can change the serving size above to get double value in the widget. 
 

Nutrition

Calories: 443kcal | Carbohydrates: 44g | Protein: 14g | Fat: 23g | Saturated Fat: 9g | Sodium: 186mg | Potassium: 435mg | Fiber: 6g | Sugar: 22g | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg