Chocolate Truffle Peanut Butter Tart

This is the prettiest version of a Reese’s peanut butter cup tart you can make! I made this chocolate peanut butter tart with maple syrup, coconut oil and coconut milk for a clean and sweet dessert that will make your belly very happy. You can sub vegan butter and vegan chocolate chips for a fully vegan dessert. There’s nothing like a delicate and beautiful looking tart that is no-bake, you can put together in 30 minutes and only takes about 10 ingredients!

Which brings me to Thanksgiving. I can’t believe we are already here! There has been so much going on, personally and collectively, that so many of us are humbly looking forward to Thanksgiving to lift our spirits and to give thanks for the many blessing we have. This has been a time when we all have learned that the simplest things are really the biggest blessings; the ability to choose when and where to eat, the possibility of traveling to see our loved ones or to see the world or even just access to a single bottle of hand sanitizer!

Besides all of these, I have been feeling more than ever how much love and care I’m surrounded by. Growing as an introvert in a time where its real meaning was not yet understood, I could feel as an outsider, as someone who doesn’t belong anywhere. But my daughter has sent me the biggest gift of all from Heaven; an outpouring showcase of love that has made me realize all the possibilities when you let yourself be still, appreciating your blessings and being grateful for them. For me, that’s another thing to give thanks this year. This bizarre, crazy and surreal year!

Now, getting back to Thanksgiving, if you are looking for a simple, no fuss pretty dessert for T-day, I think this no-bake chocolate truffle tart is for you. Using maple syrup instead of sugar and coconut oil instead of butter on the peanut butter layer made it light, allowing the true star ingredients to shine; the chocolate and the peanut butter.

How to make this no-bake chocolate and peanut butter tart

1. I started by toasting a little bit the peanuts I used for the crust. This only takes 5 minutes but the difference in flavor is amazing. You can feel a mellow and toasty peanut flavor in each and every bite.

2. I then melted the butter and crushed the peanuts and crackers in the food processor before mixing with the melted butter for making the crust. I always prefer to bake it for 5 to 7 minutes, but technically you can just press it very well and it will harden while in the fridge. No baking required.

3. While the crust was baking I whipped up my peanut butter layer. Just mix the peanut butter with the maple syrup and coconut oil and spread it over the crust. I used natural peanut butter but the one that is creamy. A natural peanut butter that has the oil separated won’t work on this recipe.

4. Lastly, I heated the coconut milk and pour it over the chocolate chips to melt them. I poured the melted chocolate over the peanut butter layer and I was DONE my friend! To the fridge it went for a few hours before it was ready for  serving.

5. This tart looks silky and decadent as is, but for a little extra I dusted some cocoa powder on top, like a real truffle, and sprinkled chocolate pieces and more chopped and whole toasted peanuts on top.

This chocolate and peanut butter tart is a simple dessert that is pure decadence and deliciousness. Hope you give it a try! Tell me in the comments if you like this kind of desserts or if you get to make it. Will love to hear your thoughts. Remember to subscribe to the email thread below so you get a notification when I reply to you. Happy cooking my friends!

Chocolate Truffle Peanut Butter Tart

Ingredients

Crust

◯ Peanuts – ½ cup
◯ Unsalted butter – 8 TBSP (1 stick)
◯ Unsweetened cocoa powder (regular or dark) – 2 TBSP
◯ Raw sugar – 2 ½ TBSP
◯ Traditional graham crackers – 9 whole crackers (about 5oz)

Peanut Butter Layer

◯ Natural creamy peanut butter – 1 cup
◯ Maple syrup - ⅓ to ½ cup
◯ Coconut oil – ½ cup

Chocolate Truffle Layer

◯ Semi-sweet chocolate chips – 1 ½ cups
◯ Coconut milk – ¾ cup
◯ Raw sugar – ½ TBSP
◯ Vanilla extract – ¼ Tsp

Details

Yield:
a 9” tart

Total time:
30 minutes plus chilling time

Active time:
30 minutes

Chilling time: 4 to 6 hours

Equipment:
fluted tart pan with removable bottom or pie dish, food processor, electric mixer (optional)

Steps

To make the crust:

Preheat oven to 350°.

In a large skillet heat the ½ cup of peanuts over medium high heat. Gently toss them until slightly toasted and fragrant, about 3 to 5 minutes. Set aside to cool down.

Spray the bottom of the pan with cooking or baking spray.

Place the 8 tablespoons of butter in a small saucepan and heat on medium-low level until just melted. Shake a bit the pan to melt the small pieces of butter. Retire from heat.

When the peanuts are cooled down, place them in the bowl of a food processor already attached to the base. Run until the peanuts are grounded. Add to the bowl the 2 tablespoons of cocoa powder, the 2 tablespoons of sugar and the 9 graham crackers, breaking them in pieces right before throwing them into the bowl. Run the processor once more, until the cookies are finely grounded. With the processor running pour in the melted butter through the lid opening until the crumbs look well covered with it, about 10 to 15 seconds. Stop the processor and pull down any crumbs crawling up the walls of the bowl if necessary and pulse a few seconds more.

Transfer the content to your baking pan. Press onto the bottom and up to the sides, until the crumbs are evenly distributed and you have reached the top edges of the pan with them. You may use a small flat bottom measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 6 to 7 minutes. In the meantime prepare your peanut butter filling.

To make the Peanut Butter Layer:

In a medium bowl mix thoroughly the cup of creamy peanut butter, the ½ cup of maple syrup and the ¼ cup of coconut oil until everything is very well mixed. For a super smooth result, mix with a stand mixer or electric handheld mixer with the whisk attachment. Carefully spoon around chocolate crust and using the back of a large spoon or your fingers gently spread, with care to not break the crust.

To make the Chocolate Truffle Layer:

Place the 1 ½ cup of the chocolate chips on a medium glass or metal bowl.

In a small saucepan heat the ¾ cup of coconut milk and ½ tablespoon of sugar just until simmering. Retire from heat and add the ½ teaspoon of vanilla. Pour over chocolate chips. Wait about a minute and then mix until chocolate is completely melted. Pour the chocolate mixture over the peanut butter layer. Chill for about 6 to 8 hours, ideally overnight.

Decorate with dusted unsweetened cocoa powder, chocolate shavings and roasted peanuts.