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.

Several Peanut Butter Chocolate Tarts on crinkled parchment paper.

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.

Raw vegan tart shells in a muffin tin.

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.

Peanut butter coconut whipped cream in a glass bowl.

Tips & Tricks

  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).
  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.

A No Bake Peanut Butter Chocolate Tart on a white plate with a fork.

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.

A simple, no bake recipe. With raw tart shells made with nuts and dates. And a coconut milk whipped cream filled with peanut butter!

No Bake Peanut Butter and Chocolate Tarts

Yield: 6 mini tarts
Prep Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

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.


For the tart shells:

  • 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

For the filling:

  • 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

For assembling:

  • additional chocolate chips or chopped chocolate
  • flaky sea salt


For the tart shells:

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the pan to the refrigerator and let chill for about 2 to 3 hours, or until firm.
  6. 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!

For the filling:

  1. Place a medium-sized mixing bowl in the freezer for 5 minutes to chill.
  2. 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).
  3. Scoop the hardened coconut cream into the chilled mixing bowl. Using a hand mixer, whip the cream until fluffy.
  4. 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.

For assembling:

  1. 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.
  2. 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.


*Rip the dates in half and remove the pit before adding to the food processor. You should have approximately 1 heaping cup.

**To keep these dairy free / vegan - be sure to use dairy free chocolate.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 457Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 133mgCarbohydrates: 44gFiber: 6gSugar: 34gProtein: 8g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.