* This tart is Vegan friendly, mostly raw, dairy free, refined sugar free, and gluten free.
I swear I eat savory foods. Sometimes I even cook them for my family.
It seems the sweets are the ones that make it onto the blog, more often than not. It’s actually one of my goals this year to share more meal options and savory dishes with you. I might even start tomorrow!
But for now, I’ve got a pretty spectacular dessert for you.
I originally made this Chocolate Peanut Butter Truffle Tart as a dessert for a family dinner on New Year’s Day. I hadn’t gone to the store to gather ingredients in preparation-I was basically just winging it. I dug through my pantry to find complimentary items and decided that I could probably manage to piece together a chocolate peanut butter tart.
I had no intention of photographing it to share with all of you because, like I said, I was flying by the seat of my pants and hoping that something passable as a dessert would come from it.
Then I tasted it. My husband tasted it. We could NOT believe how good it was. Not that we were expecting it to taste bad, of course, but this tart is GOOD, peeps.
So, I cut the tart into tiny slivers, shared what I had to with my family (sorry family), and snuck the rest home so that I could photograph it and share it with you.
This tart is dense in texture, like a truffle, and rich in flavor, but the amazing thing about desserts made with pure, nutritious ingredients such as this tart is that you are never left feeling heavy after eating it. That is probably one of my most favorite thing about not using refined sugars, flours, and subbing in oils and nuts instead. I almost feel BETTER after eating these desserts, not worse, as I used to.
For those of you who aren’t used to cooking with ingredients such as the ones I have listed: I know it seems overwhelming to rebuild your entire baking pantry. I would suggest starting by buying just one item a week. The most important?
Then Honey or Maple Syrup.
I find that those two are my most used ingredients when it comes to making desserts.
And don’t go buying coconut butter. Making your own is SO much cheaper and incredibly easy.
Looking for more nutritious desserts?
- 1½ cup Almond Flour
- 1½ cup Pecans
- 6 Medjool Dates, pits removed
- pinch of fine Sea Salt
- 3 tablespoons Raw Cacao Powder
- 1½ tablespoon Coconut Oil
- Chocolate Filling:
- 14 ounces Dark Chocolate (use a brand that is dairy-free and free of refined sugars to keep it dairy and refined sugar free)
- ¼ cup Coconut Oil
- ⅓ cup Coconut Cream (the thick cream that sits at the top of a can of coconut milk)
- ¼ Vanilla Bean, seeds scraped
- Peanut Butter Filling:
- ½ cup Coconut Butter, melted
- 1 cup Peanut Butter
- pinch of fine Sea Salt
- 1 tablespoon Coconut Oil
- 2 tablespoons Coconut Cream (the thick cream that sits at the top of a can of coconut Milk)
- ¼ cup Maple Syrup or Honey (if keeping it vegan is not a concern), + more to taste
- ½ Vanilla Bean, seeds scraped
- Crushed peanuts, to top (you could use crushed peanut butter pretzels, as I did in the photos, but the tart would no longer be gluten free...unless you can find a gluten free version!)
- FOR THE CRUST:
- Place the almond flour, pecans, medjool dates, and salt in a food processor and process until the pecans are broken down into a meal and the mixture comes together in crumbles. Add the coconut oil and process until it is mixed in well. Pour the crust into an 8 or 9" tart pan with a removable bottom. Press the crust evenly around the sides and bottom until smooth and even. Place in the fridge.
- FOR THE CHOCOLATE FILLING:
- Place the chocolate chips and coconut oil in a saucepan. Heat on medium , whisking occasionally, until the chocolate melts and mixture is smooth. Add the vanilla bean seeds and coconut cream to the pan and whisk until combined. Pour ½ of the filling into the chilled crust. Place in the refrigerator or freezer for 30 minutes. Chocolate filling will become solid.
- FOR THE PEANUT BUTTER FILLING:
- Add the coconut butter, peanut butter, salt, coconut oil, coconut cream, maple syrup, and vanilla bean seeds in a blender and blend until smooth and creamy. Taste and add more maple syrup if you like the filling sweeter, Pour the filling over the chilled chocolate filling. Place the tart back in the fridge or freezer and chill for another 30-40 minutes, or until peanut butter layer is firm.
- Pour the remaining chocolate filling over the chilled peanut butter filling. Top with crushed peanuts or pretzels. Or both! Chill in the fridge or freezer until firm. Remove tart from pan and slice into wedges.
- *To remove the tart from the base pan, let it sit at room temperature for 15 minutes or so. It should slide out more easily.