Vegan Peanut Butter Chocolate Tart (Gluten-Free)

ByMaša Ofei Updated:
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Recipe Highlights

  • Allergy-friendly – Gluten-free, soy-free, and coconut-free.
  • Easy to make – Simple ingredients and straightforward steps.
  • Perfect for celebrations – Makes a wonderful birthday cake or special occasion dessert.

This vegan peanut butter chocolate tart is the ultimate treat for peanut butter and chocolate lovers. With a rich chocolate almond crust, smooth date-sweetened peanut butter filling, and silky dark chocolate ganache topped with roasted peanuts, this tart is decadent, satisfying, and a wonderful sweet treat paired with a cup of tea. It’s perfect for sharing at gatherings and is so delicious, you might find it disappearing within a few days!

Vegan Peanut Butter Chocolate Tart shot from above

Inspiration

I wanted to create a show-stopping dessert that celebrates the classic peanut butter and chocolate combination while keeping it allergy-friendly. This tart is naturally gluten-free, soy-free and avoids coconut for those who aren’t fans of its flavor, making it accessible to more people at the table. The best part? It doesn’t compromise on anything!

Ingredients

Ingredients for the Vegan Peanut Butter Chocolate Tart.

Step by Step

Step 1: After you have preheated the oven, make your flax egg. Mixing ground flaxseeds with water, then alongside it add all the base ingredients to a food processor.
Step 2: Pulse until a dough forms. The mixture should hold together when pressed.
Step 3: Evenly press the dough into your tart tin, making sure to get it into all the edges and up the sides. Bake for 18-20 minutes.
Step 4: After baking, let the crust cool for 5 minutes, then place in the freezer for 30 minutes to completely cool.
Step 5: While the crust cools, blend all filling ingredients until thick and fairly smooth.
Step 6: Melt the dark chocolate and almond milk together, stirring for an even, silky ganache.
Step 7: Spread the peanut butter filling evenly over the cooled crust.
Step 8: Pour the chocolate ganache on top. Refrigerate for 1-1.5 hours until firm. Carefully remove from the tin, decorate with roasted peanuts, slice, and enjoy!
Vegan Peanut Butter Chocolate Tart shot from above with two cut slices.

Variations

Crunchy texture: Use crunchy peanut butter in the filling for extra texture throughout.

Different nut butters: Swap peanut butter for almond or cashew butter for a different flavour profile, and top with the same nuts.

Caramel drizzle: Add a salted date caramel drizzle over the chocolate layer for extra indulgence.

Storage

Refrigerate: Store the tart covered in the fridge for up to 3-4 days. It keeps really well. While you can keep it at room temperature, the filling and topping will be softer, so refrigeration is best for clean slices.

Freeze: This tart also freezes well – wrap tightly and freeze for up to 1 month. Thaw in the fridge for a few hours before serving.

Vegan Peanut Butter Chocolate Tart close up of one slice.

TIP: The chocolate you use will impact the consistency of the topping, and overall sweetness of the tart. The darker it is, the thicker the final topping will be. The lower the percentage in cacao in the chocolate, the thinner the final result (and sweeter). I used a 55% cacao chocolate and needed to balance it with salt in the topping, as well as a side of cream. Here is what the difference in end result looks like.

Dark chocolate: It will make a thicker, more spreadable topping due to the cacao ratio. You’ll have to work with it relatively quickly, and it’s safer to melt in a double-boiler. The tart will also be less sweet.
‘Milk-style’ chocolate: Still vegan, but the cacao percentage is lower and mimics more a normal milk-style chocolate. This chocolate will be thinner, and a pouring consistency when melted with the almond milk. You can do this in a small saucepan instead (on low heat). Ideal served with a sprinkle of salt flakes and served with cream.

Serving Ideas

This tart is wonderfully rich, so a small slice goes a long way! Serve with:

  • A dollop of coconut whipped cream (or your favourite vegan whipped cream like Flora)
  • Fresh berries to cut through the richness
  • A drizzle of extra melted dark chocolate
  • Alongside a cup of coffee or herbal tea
Vegan Peanut Butter Chocolate Tart (Gluten-Free) from above with one slice being taken.

I really enjoyed developing this vegan chocolate peanut butter tart. I wanted to make it easy, which it totally is!

Just be warned that if you make it, you may devour the whole thing in a matter of a couple of days. I’m talking from experience!

Vegan Peanut Butter Chocolate Tart (Gluten-Free) close up whole tart.

If you try this recipe, let us know! We’d love it if you left a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below. If you want to go the extra mile, tag us on Instagram or share your photo of the recipe on Pinterest. 

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Vegan Peanut Butter Chocolate Tart (Gluten-Free)

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5 from 2 reviews

  • Author: Maša Ofei
  • Prep Time: 30 minutes
  • Chill Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8-10 slices
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Description

This vegan peanut butter chocolate tart features a rich chocolate almond crust, smooth date-sweetened peanut butter filling, and a silky dark chocolate ganache topped with roasted peanuts. Perfect for special occasions, birthdays, or whenever you crave the ultimate peanut butter and chocolate combination!

Ingredients

Base:

  • 1 flax egg (mix 1 tablespoon flax seeds + 3 tablespoons water, let it sit for 5 minutes)
  • 1½ cups / 135g almond meal (or flour)
  • ½ cup / 78g gluten-free flour blend (I used Bob’s Red Mill 1-to-1 GF Flour)
  • 2 tablespoons tapioca starch
  • ½ cup / 95g vegan butter,* room temperature
  • 2 tablespoons cacao powder
  • 2 tablespoons sugar (I used coconut sugar, you won’t taste the coconut)
  • Pinch of salt (only if using unsalted butter)

Filling:

  • ½ cup / 125g peanut butter (plain and unsweetened, smooth or crunchy will work)
  • 12 medjool dates, pitted
  • 1 teaspoon vanilla extract
  • ½ cup / 115ml almond milk
  • Pinch of salt

Glaze:

  • ¾ cup / 130g vegan chocolate chips*
  • ⅓ cup / 80ml almond milk

Topping:

  • Roasted peanuts, roughly chopped
  • Salt flakes (optional if chocolate is sweet)

Instructions

  1. Prepare the base: Preheat oven to 180°C / 355°F. Place all crust ingredients into a food processor and pulse until they form a dough.
  2. Press and bake: Press the dough evenly into a 24cm / 9.45 inch tart tin, making sure to get it into the edges and up the sides. Bake for 18-20 minutes, then remove from the oven and let cool for 5 minutes. Place in the freezer for 30 minutes to completely cool.
  3. Make the filling: Meanwhile, place all filling ingredients in the food processor and blend until you reach a thick and fairly smooth consistency. It’s okay to have some peanut chunks in there if using crunchy peanut butter. Set aside.
  4. Make the topping: Using a double boiler, melt the chocolate chips and almond milk together, stirring occasionally until smooth and combined. Stir in a pinch of salt. The consistency will be different depending on how dark your chocolate is. (Keep in mind that the darker it is– cacao percentage, the thicker the chocolate will be once melted. I used a 55% cacao chocolate, so it was quite sweet and thin). Remove from heat and set aside.
  5. Assemble: Once the base has completely cooled, remove it from the freezer and scoop the filling mixture onto the base. Smooth evenly with an offset spatula.
  6. Add chocolate: Pour or spread the chocolate ganache over the filling and tap gently a few times to remove air bubbles if thin enough. 
  7. Set: Place in the fridge to set for 1-1.5 hours until firm.
  8. Serve: Sprinkle roasted peanuts (and salt flakes if using) over the top before carefully removing from the tin. Dip your cutting knife in hot water (or run it under hot water), and wipe it clean before slicing. This will ensure clean slices. Serve it with whipped cream of your choice.  

Notes

Vegan butter substitute: If you don’t have vegan butter, you can use softened coconut oil, though this will add a slight coconut flavour.

Chocolate: Make sure to melt the chocolate gently over low heat and stir consistently to prevent seizing. The chocolate you use (the cacao percentage) will impact the final results. See visual examples earlier in the post. If using a lower percentage cacao chocolate, make sure to add salt for balance. 

Make ahead: This tart can be made 1-2 days in advance and stored in the fridge.

Serving tip: Let the tart sit at room temperature for 5-10 minutes before slicing for cleaner cuts.

Allergy-friendly: This recipe is gluten-free, soy-free, and coconut-free (if not using coconut oil or sugar as a substitute).

Storage: Keep covered in the fridge for 3-4 days, or freeze for up to 1 month.

Updated: This recipe was first published in October 2018, with changes made and reshot in October 2025.

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14 Comments

  1. Hi
    I was wondering what we should use if we do not have vegan butter or are in a country where Vegan butter is not available?

    Reply

  3. Hi Masa,
    I made this on Saturday for my daughter’s 14th birthday. It certainly made lockdown Birthday more enjoyable! It was a really lovely tart, thank you.
    I wonder if you might consider adding metric measurements? I had to switch between a conversion web page and the recipe which made my phone a bit sticky!
    Take care, and keep coming up with yummy recipes,
    Ali

    Reply

    1. Hi Alison,
      I’m so sorry I only just saw your comment now! I don’t have it at the moment, but I’ll add it to my to-do list shortly! I’ll let you know as soon as it’s up.

      Reply

  5. This turned out so well. I did ruin the chocolate by adding milk so I unsure how you did that but had a backup bag. I am wanting to store this until xmas day. Will it be okay in the fridge?

    Thanks for the delicious recipe 🙂

    Reply

    1. How did it turn out when you added the milk? It could be the brand of chocolate that can make it vary but I did do it with others and worked out okay. I think it should be fine til Christmas in the fridge, enjoy!

      Reply

  6. Thanks for sharing. The recipe looks amazing and not too complicated. I really appreciated your kind words in the Slow Sunday newsletter. The little things can cause stress and I could definitely do with a kinder approach.

    Reply