Chocolate and peanut butter are two of life’s great pleasures, don’t you think? Combined, they create something simply irresistible. I’ve loved peanut butter for as long as I can remember, I basically lived on peanut butter on toast through most of my school years. It seemed only fitting that I continue the peanut butter obsession with this decadent, creamy dessert. This tart is a MUST for anybody who loves peanut butter and chocolate!
Perfect for a Christmas centerpiece or a special dinner with friends, this tart is a showstopper that is surprisingly simple to prepare. The only thing that’s baked is the crust, after that it’s just a case of filling and chilling!
A nutty base made from oats, almonds and cacao, filled with a peanut butter, vanilla infused mousse and topped with a smooth chocolate ganache. It’s fair to say this was the most fun I’ve had testing a recipe in a long time. It took me three attempts to get this just right but I’ve finally nailed it and I’m thrilled to share this recipe with you!
Keep the recipe gluten free by using gluten free oats. If you’re avoiding nuts, just sub in more tapioca flour in place of the almonds.
It’s my first time using tofu as a filling for a tart and I am in love! I’m getting a little tired of using excessive amounts of cashews in desserts and the tofu makes a lovely change. The texture is light and creamy and it’s neutral flavour means the peanut butter and vanilla really shine.
Are you a fan of peanut butter and chocolate together? I think I need to make more variations of this combination as soon as possible because my belly is VERY happy right now. I mean it’s hard to feel down when you have a fridge full of peanut butter chocolate tart.
I’d love to hear if you try this recipe, please leave me a comment below, rate it, or take a snap of your creation and tag me on Instagram @bos.kitchen.
- 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
- 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
- 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.
- 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.
- 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 mins.
- 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.
*If you don’t have agar agar, you can use cornstarch or arrowroot powder instead.
*Don’t use soft or silken tofu for this recipe, regular medium-firm tofu will work best here otherwise it is too runny!