Mostly Raw Chocolate Peanut Butter Truffle Tart
Serves: 1 8-9 inch tart
*Chilling the tart in the freezer after each step will make the process go much quicker.
  • Crust:
  • 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!)
  2. 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.
  4. 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.
  6. 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.
  7. 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.
  8. *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.
Recipe by The Kitchen McCabe at