Simple chocolate peanut butter tarts made in a cupcake tin, with a protein-rich peanut butter layer and vegan, dairy-free and gluten-free ingredients. Make them in a cupcake pan and store in the freezer for an ever-present treat.
Chocolate Peanut Butter Tarts
Chocolate peanut butter tarts are a soft fudgy chocolate dessert without the fuss of a tart pan. Well, this dessert is it! The healthy fiber-filled crust mixes fast, and presses easily into cupcake liners. Blend up the creamy filling and you have a treat that works for after school as well as after dinner.
How Do You Make Tart without A Tart Pan
I decided to make this peanut butter tarts recipe accessible to everyone. Even those who don't have a tart pan.
Tarts are often made in formal fluted pans that are anywhere from 4 inches wide to 9 inches. My tart recipe however is created to be made in a 6-well cupcake tin. That's how you can make tarts without a tart pan.
How Do You Make A Tart Shell From Scratch?
Another hallmark of my recipe is the crust. It tastes like a cookie, largely because of the almond flour paired with Karo syrup. I normally use maple syrup as a crust sweetener, but when I was asked to work with Karo Syrup, I decided it would work beautifully in this tart.
In tart recipes, you need a sweetener that is smooth and dependable and provides a consistent performance. Both maple syrup and Karo Syrup do this job! Is Karo syrup vegan you ask? Yes! It is made from corn.
How Do You Decorate a Peanut Butter Tart?
I decorated my peanut butter tarts by sprinkling salt because salt and chocolate and peanut butter are best friends. But you can use a ganache or a whipped cream. You decide!
How to Make These Peanut Butter Tarts?
Easy! Simply mix up the crust, press it into paper cupcake liners, dollop on a thin peanut butter layer on each, and freeze while you make filling.
Heat up coconut milk, add to chocolate chips and stir up all ingredients. Pour on to crusts and refrigerate for 4 hours. Delicious!
Tips To Help Make These Peanut Butter Chocolate Tarts
This recipe is quite easy, but here are some areas to watch for.
1. The almond flour I use is fine, but oat flour and even all purpose would probably work. The latter would just provide less protein.
2. I use cacao powder for all my chocolate recipes, but I realize it is expensive, so a quality unsweetened cocoa powder is also fine.
3. Melt the coconut oil before adding it to the crust.
4. Use a runny peanut butter, a quality peanut butter that has only peanuts in the ingredients. Don't use mainstream peanut butter. And warm it up in the microwave for 15 seconds or so and stir it up so it's a bit runny before you add it to the crust tops.
5. The coconut milk I use is in a can, and it is full fat. Don't use lite and don't refrigerate the can beforehand or else the cream will separate from the milk. If the can doesn't seem well blended when you open it, just put it in a pot and warm it on the stove (without burning) and stir it until it is smooth and milky.
6. Use quality chocolate, either chocolate chips with only chocolate and cacao butter and sugar as ingredients, or use a dark chocolate bar at least 70% cacao for sweetness.
Other Easy Pies and Tarts You'll Love
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Peanut Butter Chocolate Tarts
- 1 cup almond flour
- 2 tbsp cacao powder or unsweetened cocoa powder
- 2 tbsp coconut oil (melted by setting jar in a pot of just boiled water)
- 2 tbsp Karo syrup
- pinch of salt
- Runny natural peanut butter.
- ¾ cup coconut milk
- 1 ½ cup chocolate chips
- 1 tsp vanilla
- pinch of salt
- 1 tbsp arrowroot
- Line cupcake tin with liners
- Blend up ingredients in a food processor. Press into liners and flatten surface with the back of a spoon.
- Put a tsp or two of runny peanut butter on each crust and spread with spoon. Put pan in freezer while you make filling.
- Heat the coconut milk on the stovetop until steaming or in microwave at 60 seconds.
- Add chocolate chips to a bowl, and pour hot coconut milk over it. Wait for 15 seconds, then stir until chocolate is melted. Add in the vanilla, salt, and arrowroot.
- Pour filling into cupcake cups
- Refrigerate for at least 4 hours, or until firm.
- Serve chilled, sprinkled with flaky sea salt.
Thank you for sponsoring this post Karo Syrup.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients and another immunity-boosting smoothie shot book, 4-Ingredient Smoothies + Juices , due out in January 2021. On this blog you'll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism, editor at The Feedfeed and a nutritional expert at WikiHow. More about Dee Dine here.