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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add chocolate: Pour or spread the chocolate ganache over the filling and tap gently a few times to remove air bubbles if thin enough.
- Set: Place in the fridge to set for 1-1.5 hours until firm.
- 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.
