No Bake Chocolate Peanut Butter Tarts - Vegan, GF

By tammy1365

Rich no-bake chocolate peanut butter cup tarts made with an almond flour crust, nut butter filling, and luscious ganache.

Ingredients

• 1 1/2 cups almond flour
• 1/3 cup unsweetened cacao/cocoa powder
• 3 tablespoons maple syrup
• 2 tablespoons melted coconut oil
• 2/3 cup unsweetened peanut or almond butter
• 1 tablespoon maple syrup
• 1/2 tablespoon melted coconut oil
• pinch of sea salt
• 3/4 cup chopped dark or semisweet dairy-free, GF, chocolate
• 1/4 cup canned coconut milk
• 1/2 teaspoon pure vanilla extract

Details

Servings 4
Preparation time 15mins
Cooking time 495mins
Adapted from yummymummykitchen.com

Preparation

Step 1

instructions

Coat the bottoms of tart shells lightly with cooking spray or rub with coconut oil. In a medium bowl, stir together the almond flour, cacao, maple syrup, and coconut oil until mixture holds together when pressed. If it's too dry, add just a little more coconut oil. Press firmly into the bottoms and up the sides of the tart shells, about 1/4 inch thick.

In a small bowl, stir together the nut butter, coconut oil, and syrup. Gently spread a layer of this nut butter mixture about 1/4-inch thick over the crust. If using unsalted nut butter, sprinkle a pinch of sea salt over.

Place the chocolate in a medium bowl. Heat the coconut milk in a small saucepan until it just begins to simmer. Carefully pour the hot coconut milk over the chocolate and whisk until the chocolate has melted and turned into a thick ganache. Whisk in the vanilla. Pour the ganache over the peanut butter filling and smooth with the back of a spoon. Place the tarts in the refrigerator to set up overnight.