How long do these mini tarts need to set in the freezer?

The chocolate topping for these tarts will take around an hour to set firmly in the freezer before they are ready to serve.

What is the best way to store these raw peanut butter cup tarts?

Keep these tarts in a sealed container in the refrigerator to maintain their firm texture and freshness, as specified in the recipe steps.

Do I need a food processor to make this recipe?

Yes, a food processor or blender is essential for pulsing the oats and peanuts into a crumb-like base and for combining the chocolate topping ingredients until silky smooth.

How should I serve these tarts after they've been refrigerated?

For the best texture, remove the tarts from the refrigerator and let them sit at room temperature for 10-15 minutes before eating.

Can I use a different sweetener instead of maple syrup?

The recipe specifically calls for maple syrup in both the base and the chocolate topping to achieve the desired sweetness and consistency for these raw tarts.

10 years ago

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

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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A close-up of several mini raw peanut butter cup tarts, showing their dark chocolate topping, golden peanut butter layer, and crumbly base, arranged on a serving plate.

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Ingredients You Need for 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

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

To Make the Base:

Line a cupcake tin with cases.
In a food processor/blender, add in the oats and peanuts and pulse on high until crumb-like.This will take a few minutes.
Add in peanut butter,vanilla extract, salt, coconut oil, and maple syrup.Blend until combined.
Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.
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:

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