Peanut butter chocolate tart
Prep time
Cook time
Total time
Cuisine: dessert
Serves: 1 x 9 inch tart
  • 2 cups gluten free oats
  • ¾ cup almonds
  • ½ cup tapioca flour (or sub regular gluten free all purpose flour)
  • 2 tbsp coconut oil (no need to melt)
  • 4 tbsp cacao or cocoa powder
  • pinch of salt
  • ½ cup water
  • 1 cup dairy free milk
  • 3 tsp agar agar*
  • 400g block regular tofu, pressed*
  • ½ cup peanut butter
  • 3 tbsp maple syrup
  • 1 tsp vanilla
Chocolate ganache
  • 100g sugar free dark chocolate
  • ½ cup coconut milk
  • 1 tbsp peanut butter
  • ¼ cup sugar free dark chocolate, chopped
  • ¼ cup peanut butter
  • 2 tbsp peanuts, chopped
  1. Preheat oven to 160•c 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.
  2. Press evenly into tart tin, prick the base with a fork and bake in the oven for 20 mins. Remove the oven and allow to cool.
  3. 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.
  4. 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.
  5. Pour ganache on top of the tart and set aside in the fridge to chill for around 30 mins.
  6. 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.
Recipe by Bo's Kitchen at