What better way to end your day than with some delicious raw peanut butter cup tarts? These scrumptious tarts start with a peanut butter base, followed by a nut butter filling topped off with a homemade raw chocolate, crushed peanuts,cacao nibs, and oats! Peanut butter and chocolate on their own is a yummy pairing, but with oats and nuts for texture and added protein, it makes an easy, delicious dessert.

Mini Raw Peanut Butter Cup Tarts [Vegan, Gluten-Free]





For the Base:

  • 1/4 cup gluten-free oats
  • 2 1/2 tablespoons peanut butter
  • 1/2 cup, plus 2 3/4 tablespoons  peanuts
  • 1/4 teaspoon vanilla extract
  • A pinch of salt
  • 2 tablespoons coconut oil, melted
  • 1/2 tablespoon maple syrup

For the Filling:

  • Peanut butter

For the Topping:

  • 2 1/2 tablespoons of cocoa or cacao powder
  • 3 1/2 tablespoons of coconut oil, melted
  • A pinch of salt
  • 3 tablespoons maple syrup


To Make the Base:

  1. Line a cupcake tin with cases.
  2. In a food processor/blender, add in the oats and peanuts and pulse on high until crumb-like.This will take a few minutes.
  3. Add in peanut butter,vanilla extract, salt, coconut oil, and maple syrup.Blend until combined.
  4. Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.
  5. Pop a 1/2 teaspoon of peanut butter on top of each base then place the tray into the freezer whilst you make the chocolate topping.

To Make the Topping:

  1. In a food processor/blender, combine the melted coconut oil, maple syrup, cocoa or cacao powder, and salt until silky smooth.
  2. Pour some chocolate into each case, then pop the tray into the freezer to set. This will take around an hour.
  3. Once firm, remove from the cases and serve.Leave at room temperature for 10-15 minutes before eating.
  4. Keep in a sealed container in the refrigerator.