Can I make the crust gluten-free if I don't have tapioca flour?

Yes, the recipe suggests substituting regular gluten-free all-purpose flour for tapioca flour in the oat and almond crust.

How does the filling achieve its creamy texture without dairy?

The filling uses pressed tofu blended with dairy-free milk, peanut butter, and maple syrup, thickened and set with agar agar for a smooth, rich consistency.

What is the minimum chilling time for the tart?

The filling requires at least 3 hours to chill and set properly in the tart shell before the ganache is added.

How do I ensure the chocolate ganache is smooth and glossy?

Heat coconut milk and peanut butter to a gentle simmer, then remove from heat and stir in the sugar-free dark chocolate until it's completely melted and smooth.

Can I prepare this tart ahead of time?

Yes, the tart needs significant chilling time for the filling and ganache to set, making it an excellent dessert to prepare a day in advance. Store covered in the fridge.

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Peanut Butter Chocolate Tart
[Vegan]

HP By: Harriet Porterfield

Author Bio

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan... Read More

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A slice of vegan Peanut Butter Chocolate Tart on a white plate, showcasing the thick chocolate ganache, a creamy peanut butter layer, and a crumbly oat crust, garnished with chopped peanuts and chocolate drizzle.

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Peanut Butter Chocolate Tart [Vegan]

Dairy Free

Chocolate and peanut butter are two of life’s great pleasures, don’t you think? Combined, they create something simply irresistible. A nutty base made from oats, almonds and cacao, filled with a peanut butter, vanilla infused mousse and topped with a smooth chocolate ganache.

Ingredients You Need for Peanut Butter Chocolate Tart [Vegan]

Crust

2 cups gluten free oats
3/4 cup almonds
1/2 cup tapioca flour (or sub regular gluten free all purpose flour)
2 tablespoons coconut oil (no need to melt)
4 tablespoons cacao or cocoa powder
pinch of salt
1/2 cup water

Filling

1 cup dairy free milk
3 teaspoons agar agar
1 2/3 cup block regular tofu, pressed
1/2 cup peanut butter
3 tablespoons maple syrup
1 teaspoon vanilla

Chocolate ganache

2/3 cup sugar free dark chocolate
1/2 cup coconut milk
1 tablespoon peanut butter

Topping

1/4 cup sugar free dark chocolate, chopped
1/4 cup peanut butter
2 tablespoons peanuts, chopped

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How to Prepare Peanut Butter Chocolate Tart [Vegan]

Preheat oven to 320°F and lightly grease a tart tin with coconut oil. Add all crust ingredients to a food processor apart from the water and process until fine and crumbly. Slowly add in the water until it forms a dough, it should stick together between your fingers.
Press evenly into tart tin, prick the base with a fork and bake in the oven for 20 minutes. Remove the oven and allow to cool.
Make the filling by heating oat milk and agar in a small saucepan. Bring to the boil, reduce to a simmer and stir until thick, around 5 mins. Add to blender with tofu, peanut butter, maple syrup and vanilla and process until smooth and runny. Pour into tart shell and chill for at least 3 hours.
Make ganache topping by heating coconut milk and peanut butter in a small pan, bringing to a gentle simmer.
Remove from the heat and stir through chocolate until smooth and glossy.
Pour ganache on top of the tart and set aside in the fridge to chill for around 30 minutes.
Melt chocolate in a bain marie and drizzle around the edge of the tart. Repeat with the peanut butter and top with chopped nuts to finish.