This chocolate peanut butter tart is vegan, gluten-free and the best part is that is super easy to make and it only requires 6 ingredients. The hardest is to wait for it to set!
This decadent, fool proof chocolate peanut butter pretzel tart, is for all of you. Why? Because all you need are 6 ingredients. 6!! And a little bit of patience. Mainly because you need the filling to set for a few hours before digging in... which is basically the hardest part of this process. Seriously!!
So when it comes to baking, or life in general for that mater, do yourself a favor: don't over complicate things. Keep it simple!
Truth is ever to be found in the simplicity, and not in the multiplicity and confusion of things.”( Isaac Newton said that and you know, he was right about a thing or two 😉 )
How To Make This Easy Chocolate Peanut Butter Tart
Begin by preparing your pretzel crust following the instructions in the recipe below. We used gluten-free pretzels because they are crunchier, but feel free to use your favorite ones. Using a measuring cup or glass, evenly press the pretzel crust into a tart pan with a removable bottom, so it comes up the sides
While the pretzel crust is baking, prepare the chocolate ganache filling by placing chocolate chips in a heat-proof bowl. Pour heated canned coconut milk on the chocolate let it sit for 3 minutes and stir until it is completely melted and smooth. You just made vegan chocolate ganache (regular chocolate ganache is made with heavy cream, instead of coconut milk). Whisk in the peanut butter. until well incorporated.
Once the pretzel tart crust has cooled, pour the chocolate ganache and spread it evenly. Add a little peanut butter and swirl it with a skewer or chopstick.
Decorate with pretzels and refrigerate until set.
More chocolate peanut butter recipes
- Chocolate Chip Peanut Butter Chickpea Cookie Dough
- Peanut Butter & Banana Vegan Hot Chocolate
- Chocolate & Salted Peanut Butter Mousse
- No Bake Vegan Chocolate Peanut Butter Cheesecake
- Vegan Chocolate Peanut Butter Nicecream
More Chocolate Desserts
- Double Chocolate Chip Cookies
- Chocolate Bark with Pistachios and Tahini
- Chocolate Truffles Vegan
- Skinny Chocolate Truffles
- Chocolate Glazed Banana Bread Donuts
- Chocolate Cupcakes Vegan
- Chocolate Chia Pudding Date Sweetened
- Chocolate Covered Hazelnuts Salted and Roasted
- Chocolate Tart with Raspberries Vegan
- Tahini Stuffed Dates Dipped in Chocolate
- Vegan Chocolate Cake
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Chocolate Peanut Butter & Pretzel Tart
- Total Time: 3 hours 35 mins
- Yield: 12 slices 1x
- Diet: Vegan
Description
This chocolate peanut butter tart is vegan, gluten-free and the best part is that is super easy to make and it only requires 6 ingredients. The hardest is to wait for it to set!
Ingredients
Crust
- 3 cups salted gluten-free pretzels (the twisted kind) plus a few extra to decorate to top
- 3 tbsp coconut oil
- 3 tbsp all-natural peanut butter, at room temperature
- 2 tsp maple syrup
Chocolate Ganache
- 1 cup vegan mini chocolate chips (here we used Enjoy Life )
- 1 cup full-fat canned coconut milk
- ½ cup all-natural peanut butter plus 2 teaspoon to swirl at the top (optional), at room temperature
Instructions
- Preheat the oven to 350 F
- Place the pretzels in a food processor and pulse until ground. Add melted coconut oil, peanut butter, and maple syrup and pulse until well combined
- Transfer the pretzel mixture into a non-stick 11"x1.5" tart pan with a removable bottom Gently press it evenly into the pan, so it comes up the sides (using the edge of a measuring cup or glass to press the sides will help you get an even thickness). Bake at 350F for 8-10 minutes. Let it cool slightly and place it in the refrigerator until it cools completely and the crust hardens
- To prepare the filling, place the chocolate chips in a large glass or metal heatproof bowl. Heat the coconut milk in a saucepan over medium heat, until bubbles start to form on the sides and pour over the chocolate chips. Let the coconut milk and chocolate chips sit for 2-3 minutes undisturbed.
- Whisk gently until all the chocolate has melted and it is smooth. Whisk in the peanut butter until well incorporated.
- Pour the chocolate mixture over the cooled tart shell. Decorate with pretzels and 2 teaspoons of peanut butter (drop about 5 dollops on the surface and very gentry, swirl using the tip of the whisk). Refrigerate for at least 3 hours
Notes
- Prep time includes refrigeration time
- Prep Time: 3 hours 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Raw / baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 404
- Sugar: 7.6
- Sodium: 188
- Fat: 34.6
- Saturated Fat: 22.5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 19.5
- Fiber: 2.2
- Protein: 5.1
- Cholesterol: 0
Doug
Looks very tasty! I love the pretzel decoration around the rim. I've recently started making my own crusts (for cheesecake) but I haven't tried a pretzel crust yet.
Vicky & Ruth
Thank you Doug! We love the combination of sweet and salty.
Scott
I love chocolate and the pretzels really were a great touch. Made this dessert a few days ago for my kids. It was easy to make and they loved it . Thanks for sharing this with us!
Deb
Can this be frozen?
Vicky & Ruth
Hi Deb,
Yes, you can freeze the tart. It will harden significantly though, so make sure to give it enough time to thaw before serving it.
Cindy
My mouth was watering when I saw the words chocolate,peanut butter and pretzels!!! Yum. Then I saw 6 ingredients and I knew I had to try it. The recipe was easy to follow and well worth waiting to eat it!!
Vicky & Ruth
Can't go wrong with that combo!!! Glad you enjoyed it 🙂
Raquel
This tart is everything you want in a chocolate peanut butter dessert plus more! It’s quick and easy to make and most
Importantly decadent and delicious!
Vicky & Ruth
Thank you!! So glad you enjoyed it 🙂
Lee Cohen
I love peanut butter and pretzels!
Vicky & Ruth
Ha, ha, ha who doesn't, right?
Mel
Does the crust need to be baked?
Vicky and Ruth
Yes, look at step #3 in the instructions.