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Vegan Peanut Butter tarts, stacked

Vegan Peanut Butter Tarts

These Vegan Peanut Butter Tarts have a coconuty crust, a very creamy cashew and peanut butter filling. And they are topped with chocolate ganache and sea salt.
Course Dessert
Cuisine vegan
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 7 tarts
Calories 450 kcal

Ingredients

Crust

  • 1 cup sliced almonds
  • 1 cup shredded coconut
  • 8 dates pitted
  • 1/2 tablespoon coconut oil melted
  • 1 tablespoon unsweetened cocoa powder

Peanut Butter Tart Filling

  • 2 cups raw cashews
  • 4 tablespoons lemon juice
  • 1/4 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1/2 cup coconut milk
  • 1/2 cup peanut butter

Chocolate Ganache

  • 3/4 cup chocolate chips vegan, if that’s what you’re into
  • 2 tablespoons coconut milk

Instructions

Crust

  1. Grind all ingredients together in a blender.
  2. To know if the crust is ready, simply grab a little bit of it with your hands and press it. If it clumps up together, means the crust is ready to go, if it’s crumbling too much, means it needs a bit more coconut oil to help the ingredients to bind together. I would try adding another teaspoon of melted coconut oil and see how that goes.
  3. In the bottom of tart pans, place a couple strips of parchment paper that will hang off the top, this way you can easily pull out the tarts once they have set in the freezer.
  4. Place a small amount of crust in the tart pan and press it down, spreading it all over the surface of the pan. I’ve used 6” diameter tart pans. And ended up with 7 tarts. The amount of tarts you end up with will depend on the size of your pans.
  5. Place tarts lined with the crust in the freezer.

Peanut Butter Tart Filling

  1. Place cashews in a bowl. Cover with water and let them soak for about 4 hours.
  2. Drain cashews.
  3. Add all ingredients to a food processor. Run the processor until ingredients are smoothly incorporated.
  4. Pull the crust out of the fridge, fill it with the peanut butter filling to the top. Put it back in the freezer while you make the ganache.

Chocolate Ganache

  1. Heat up chocolate chips and coconut milk in a double boiler until melted and incorporated.
  2. Give your ganache time to set and cool down a bit, about 30 minutes. Then, you may pull your tarts out of the freezer and pour the ganache over them. Top with coarse salt, I used Maldon.

  3. keep tarts in the freezer and remove 10 minutes before enjoying it!