No Bake Peanut Butter and Chocolate Tarts
Peanut butter + chocolate = magic. And an excellent way to start the week!
Although, in full disclosure, I did originally have an awesome healthy dinner recipe planned for you today. However when I went to edit the photos this weekend, I realized I never actually took the photos. Womp womp. I’m still completely baffled as to how this actually happened – especially considering I am a type-A person to the max. Don’t worry – I made it again for like the fourth time in the last two weeks and actually took photos. So stay tuned later this week!
But for now. We discuss peanutttt butterrr. Not a bad tradeoff, eh?
And oh are you going to love these. We have 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.
Now, two things. 1. 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). And 2. 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.
So go forth and get your no bake tarts on this week!
And quickly – eek, I feel like I have too much to say today – thank you thank you to all who took the reader survey! I can’t even tell you how much I appreciate it (and how sweet you all are – seriously, some of the comments almost made me cry!). I’m going to leave it open for a few more days, just in case you still want to take it – if you haven’t already.
I pay in a recipe for no bake peanut butter and chocolate tarts!
- ¾ cup raw walnuts halves
- ½ cup raw pecan halves
- ¼ cup unsalted peanuts
- 10 large medjool dates*
- ¼ cup dark chocolate chips or chopped dark chocolate
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 (13.5 ounce) can full fat coconut milk, refrigerated overnight
- 3 tablespoons natural creamy peanut butter
- 2 teaspoons pure maple syrup
- ½ teaspoon vanilla extract
- chopped dark chocolate
- flaky sea salt
- Add the walnuts, pecans and peanuts to the bowl of a food processor. Pulse until the nuts are finely chopped (but don’t go so far that they start to turn into a paste). Add in the dates, chocolate, vanilla extract and salt. Continue to pulse until the dates are finely chopped and the mixture starts to come together in clumps.
- Dump the mixture onto a work surface and use slightly wet hands to sort of bring it all together like you would a regular dough. Pinch off the “dough” into 6 equal pieces and place each into the tin of a muffin pan. Use your fingers to press it into the tin and up the sides, so there is a well in the center of each. Repeat with all the “dough.” I find it easiest to do this with slightly wet hands as well.
- Transfer the pan to the refrigerator and let chill for about 2 to 3 hours, or until firm.
- Once firm, gently use a butter knife to remove / sort of pry the shells from the muffin tin. The beauty of these is that because of the dates, even if you mess them up a tad when removing from the tin, you can just press them back into the correct shape!
- Place a medium-sized mixing bowl in the freezer for 5 minutes to chill. Take the can of chilled coconut milk and turn it upside down. Open the can and pour out the liquid (you don’t need it for this recipe but you can save it for another use if desired). Scoop the hardened coconut cream into the chilled mixing bowl. Using a hand mixer, whip the cream until fluffy. Add in the peanut butter, maple syrup and vanilla extract and beat again until incorporated. Taste and add additional maple syrup if needed to get it to your desired sweetness. If will sort of have the consistency of frosting! But not!
- Spoon some of the whipped cream into each of the tart shells and spread evenly in the shell (you could also pipe the whipped cream into the shells). I add a good amount to each, so it’s heaping! Top with a sprinkle of chopped dark chocolate and flaky sea salt to finish.
- Store in the refrigerator in an airtight container in a single layer. I’ve found that these keep okay for about 2 days fully assembled.
Prep time includes 2 hours for the tart shells to chill in the fridge. The active time for this recipe is only 30 minutes!
Inspired by my healthier cookie dough parfaits (coconut whipped cream base method originally from Oh She Glows).