April 13, 2015 No Bake Peanut Butter and Chocolate Tarts

Simple and easy to make, these no bake peanut butter and chocolate tarts are seriously delicious. With raw tart shells made from nuts and dates, plus a dreamy peanut butter coconut milk whipped cream filling, they’re dairy free, gluten free and vegan.

Peanut butter + chocolate = magic.

And oh are you going to love these these little tarts.

We start with a protein-packed, naturally sweetened tart shell that is sweet but not too sweet.

Made mostly of raw nuts and dates (and a little chocolate, because, chocolate), the mixture is pulsed together in a food processor, before being pressed into a muffin tin.

Then to the fridge it goes to chill.

And then there’s the filling … my my the filling.

We have “whipped cream” made from coconut milk that is basically spiked with creamy dreamy peanut butter and a touch of maple syrup to sweeten it up.

When you whip it all together it’s like a cross between whipped cream and peanut butter frosting.

You’ll want to eat it straight with a spoon (which I certainly did and I highly encourage you to do the same – you can thank me later!).

You’ll scoop that filling into the chilled tart shells and sprinkle with some more dark chocolate and a touch of flaky sea salt. Gah, makes me happy.

Tips & Tricks

Make sure you plan ahead with the canned coconut milk for the whipped cream. It needs at least an overnight chill in the fridge (better yet, just stick it in the fridge after you buy it and give it plenty of time to chill). The total time on this recipe looks long, but most of that is just chill time in the fridge. It’s only about 30 minutes of active work.

Additional No Bake Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.