Search The Little Blog of Vegan...

Thursday, 11 June 2020

Peanut Butter Chocolate Tart recipe

Vegan, No-bake, gluten-free.

Who doesn't love decadent dessert? Well, if you do..you're in the right place!

Think of this tart as a dessert version of a Snickers bar.
A crumbly chocolate base with a chocolate filling, caramel / toffee sauce, peanut butter topped with chocolate and peanut butter cream stars!
The combination of peanut butter and chocolate are a match made in heaven.
The saltiness from the peanut butter, richness from the chocolate and sweetness from the gooey caramel give this tart a 'Snickers feel'. 

For added sweetness and overall indulgence, I added a layer of my homemade vegan caramel sauce to the core of this tart. It takes this dessert from delicious, to OUT OF THIS WOULD- haha.
The caramel sauce can be made the day/night before and stored in the fridge to set and thicken up.

The best words to describe this tart would be:
  • Rich
  • Gooey
  • Crunchy
  • Salty
Whenever I'm in need of a 'wow' factor dessert, this is my go-to recipe.
It's easy to make and is always a crowd-pleaser.



Preparation: 4-6 hours (or overnight)
Baking time: 9-10 minutes
Serves: 10+
Level: Easy

____________________________________________________________

Ingredients for the base
-250g of plain flour (You can use gluten-free)
-4 teaspoons of maple syrup
-120g of coconut oil (melted)
-2 tablespoons of cocoa powder

Ingredients for the chocolate ganache
-1 can of coconut milk (cream only)
-200g of dairy-free dark chocolate
+

-Caramel / Toffee Sauce
-50g of peanut butter

-Vegan double cream (I use Elmlea plant-based cream)
____________________________________________________________

Method (crust)
1. Preheat your oven to 180 degrees c and lightly grease a 23cm loose base fluted tart tin.

2. In a mixing bowl, combine the plain flour, coconut oil, maple syrup and cocoa powder.
Mix and bring together with your hands until a dough forms.

3. Press the dough into the greased tin, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in color.

4. Remove from the oven and allow to cool before filling.

Method (chocolate ganache layer)
1. Scoop out the solid cream from the can of coconut milk and place it into a saucepan.
Gently heat until it comes to a light simmer then turn off the heat.

2. Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.

3. Pour the ganache over the filling and smooth out.

4. Place the tart back into the fridge to set fully.

5. Once the ganache has set, melt the peanut butter and pour directly over the ganache.
Place back into the fridge to set. This will take around 30 minutes.

6. Pour caramel / Toffee sauce over the ganache for a caramel filling (optional). 


7. Add the dairy-free double cream into a bowl and whip until stiff peaks.

I definitely recommend using an electric mixer for this. 

8. Divide the cream into 2 separate bowls and fold in a tablespoon of peanut butter into one bowl and a tablespoon of cocoa powder into the other.

9. Add the creams into separate piping bags fitted with an open round tip and open star tip nozzle.

10. Pipe decorative peaks and stars over the top of the tart.

Finish with some chopped nuts.

Best enjoyed chilled.
Store in a sealed container in the fridge and best eaten within a few days.


PIN ME



Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan



SHARE:

4 comments

  1. When I click on the "Caramel Sauce" I get to another place that doesn't include the sauce...

    ReplyDelete
    Replies
    1. Hello, It takes you to my toffee/caramel sauce recipe which is the recipe i used for the filling of this tart :) Hope that helps x

      Delete
  2. this looks incredible! the instructions for the peanut butter layer and the caramel layer both say to pour over the ganache. which order would you recommend for the layers?

    ReplyDelete
    Replies
    1. Hello Victoria, I did caramel / toffee sauce first then the peanut butter layer, but the caramel is an optional step hence why they both say 'pour over the ganache'. If you didn't want the caramel, pour the PB directly on top of the ganache. Hope that helps x

      Delete

Blogger Template Created by pipdig