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–+ servings
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Vegan Peanut Butter Cup Tart

An incredibly delicious gluten-free and vegan Peanut Butter Cup Tart with a rich chocolate ganache and easy press in crust. This is a no-bake dessert that everyone loves!
Author: Amanda Paa
Yield: 8 servings
Prep Time :30 minutes
Additional Time :4 hours
Total Time :4 hours 30 minutes

Ingredients

Crust

Peanut Butter Filling

  • 1 cup creamy natural peanut butter
  • 2/3 cup Oatly Oat Milk
  • 2 to 3 tablespoons water
  • 5 tablespoons coconut oil, melted
  • 1/4 to 1/2 teaspoon sea salt
  • 1/4 cup maple syrup (or honey, if you are not vegan. I actually prefer the honey.)

Chocolate Ganache

Equipment

Instructions 

  • Cut out a circle of parchment paper that will fit in the bottom of a 7-inch springform pan. Spray the springform pan with non-stick spray, and put paper into bottom of it.
  • In a food processor, pulse dates, almond flour, and oats until starting to clump together. Add coconut oil and salt, and pulse to combine.
  • Using your fingers and the back of a spoon, press the crust mixture evenly into the pan, and about 3/4 inch up the sides. Refrigerate while you are making the filling.
  • Add peanut butter, oat milk, coconut oil, water, salt, and blend for 15 seconds to combine. Add maple syrup and stir by hand to incorporate.
  • Pour filling into crust and smooth. Refrigerate, covered for at least 4 hours, preferably 8 hours.
  • To make ganache, bring oat milk to medium heat, steaming but not simmering. Pour over chocolate, and stir to melt. Add coconut oil, and stir to make shiny.
  • Remove tart from refrigerator, and release from pan.
  • Pour ganache over filling, and chill for an hour set to set. (Or 20 minutes ins the freezer if you are in a hurry.)
  • When ready to eat, slice and serve. Then put back in the refrigerator.

Notes

quick note: This dessert needs to be kept chilled until ready to slice and serve. The filling is perfect after about 15 to 20 minutes at room temperature; much more than that and it starts to get too soft. And the filling will collapse with the weight of the ganache.