Mini Peanut Butter Chocolate Tarts
User Reviews
5
Mini Peanut Butter Chocolate Tarts
Description
The Mini Peanut Butter Chocolate Tarts start with a crust combining oat flour, almond flour, cocoa powder, salt, and vanilla, mixed with maple syrup and coconut milk until the dough forms a cohesive, slightly sticky texture. The dough is divided and pressed evenly into mini tart pans, then fork-pierced and baked to set a firm base. The peanut butter filling blends smooth peanut butter with full-fat coconut milk, sugar, and vanilla heated on the stove until creamy, then cooled before filling the crusts.
The chocolate topping melts vegan semi-sweet chocolate with coconut milk creating a shiny ganache that is poured over the set filling. The assembled tarts chill to firm up before serving. Variations for allergy considerations include using almond or cashew butter instead of peanut butter, or sunflower seed butter for nut-free versions. Oat milk can substitute coconut milk in the filling for a softer texture, with a brief freeze recommended to achieve cleaner slices.
These mini tarts work well as individual desserts or snacks and can be scaled up in quantity or size by adjusting the recipe portions accordingly.
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 peanut butter smooth
- 3/4 cup coconut milk full fat
- 3 to 4 tablespoons sugar or other sweeteners of choice
- 1/2 teaspoon vanilla extract
For the chocolate topping:
- 1/4 cup vegan chocolate semi-sweet
- 1.5 tablespoons coconut milk
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.
Notes
- If allergic to peanuts, substitute smooth almond or cashew butter for the filling.
- For a nut-free option, use sunflower seed butter in place of peanut butter.
- Replace coconut milk with oat milk to make the filling coconut-free; this will result in a softer filling that benefits from freezing for half an hour before slicing.
- To make larger tarts with a 9-inch pie pan, double or increase the recipe by 1.5 times as needed for sufficient crust thickness and filling volume.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Sodium | 186mg | 8% |
| Potassium | 435mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 22g | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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