Vegan peanut butter chocolate tart – this easy vegan chocolate and peanut butter pie is simple to make but tastes incredible! It is rich and creamy, with a crisp pastry crust and a smooth, not too sweet peanut butter chocolate filling. Eggless and dairy-free.
This vegan peanut butter chocolate tart is nothing new, there are many versions of it on the internet and for good reason, peanut butter plus chocolate is a winning combination and the tart is super simple to make yet tastes amazing!
My version was created simply because I had some left over silken tofu and a spare tart shell from making my vegan lemon tart and I wanted to make something quick to use them up.
A rummage through the cupboards later and this delicious vegan peanut butter chocolate tart was born.
It consists of a crisp pastry shell (or you can also make a no-bake cookie crust instead), filled with a silky smooth, rich, creamy chocolate peanut butter filling.
It is a fantastic easy dessert for any occasion and is guaranteed to impress despite how little effort it takes to make!
What Do I Need To Make Vegan Peanut Butter Chocolate Tart?:
Silken tofu: Silken tofu is the perfect ingredient for creating a silky smooth, creamy filling without adding loads of fat. You can’t taste it at all I promise. I haven’t tested any substitutions for the tofu I’m afraid. Coconut cream could potentially work but again, I haven’t tested it.
Dark chocolate: I use Lindt 70%; Bourneville would also work. Don’t use one that is too dark as most of the sweetness comes from the chocolate and you don’t want the tart to be too bitter.
Creamy peanut butter: Make sure that you use creamy peanut butter (such as Skippy) rather than a natural one as natural is too runny and the tart might not set as well.
Non-dairy milk: Any kind will work but I prefer to use a creamier type such as soy.
Maple syrup: Just a bit as I find that the chocolate alone isn’t quite enough to sweeten the tart. You could also use agave.
Vanilla extract: Extract is always better than essence (extract is natural flavouring whereas essence is artificial); you could also use vanilla bean paste.
What with the silken tofu and the peanut butter this tart is basically a healthy protein bar (shhhh, that’s my story and I’m sticking to it!).
How To Make Vegan Peanut Butter Chocolate Tart:
(For ingredients and full instructions see the recipe card below)
Ideally you should make this vegan peanut butter chocolate tart the day before you want to serve it as the filling needs time to set.
Start by making the pastry case (see below for instructions to make a cookie crust instead). Place the plain flour, icing sugar and salt in a large bowl and whisk to mix or place them in a food processor and pulse until combined.
Add the cold diced vegan block butter and rub it in using your fingers or blend with the food processor until the mixture resembles fine breadcrumbs and no lumps of fat remain.
Add a tablespoon of cold vodka (or water) and mix; drizzle in a little cold water as needed to bring the pastry together into a ball.
Cover the pastry and pop it in the fridge for half an hour until it has firmed up a bit.
Once the pastry has chilled, roll it out thinly on a floured surface until it is large enough to line a 25cm/10 inch round tart tin.
Gently transfer the pastry to the dish and press it right into the corners. Trim off the excess pastry and prick the base all over with a fork.
Place the pastry base in the freezer for twenty minutes while you preheat the oven.
When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice. Make sure you spread them right into the corners.
Bake for 25 minutes then remove the tin foil and rice/beans and return the tart shell to the oven for about 15 minutes, until it is golden and crisp. Once it is cool it can be stored in an airtight container for a couple of days.
Once the pastry case has cooled, prepare the filling. Place the chopped dark chocolate and non-dairy milk in a heat-proof bowl over a pan of gently simmering water.
Don’t let the base of the bowl touch the water as the chocolate might sieze if it gets too hot. Stir often until the chocolate is melted and smooth then remove the bowl from the heat and set aside.
Place the silken tofu, creamy peanut butter, maple syrup, vanilla extract and a good pinch of salt in a blender and blitz until smooth.
Add the melted chocolate to the blender and blend again until it is well combined, then pour the filling into the prepared pastry case, spread it level and refrigerate for at least 4 hours, preferably longer, until the filling has set.
Top Tips:
For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
You need to use firm silken tofu, NOT regular tofu. It is most commonly the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans. I use Mori-Nu or Clearspring. Make sure you drain off the excess liquid (no need to press it though).
For the pastry it is important to use a vegan block butter/margarine – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Flora, Vitalite or Tormor blocks are also fine (not the tub versions).
For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shell prior to blind baking it helps to make the pastry crisp and stops it from shrinking too much.
Using a bit of vodka instead of water to bind the pastry also helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).
Ideally you should make this vegan peanut butter chocolate tart the day before you want to serve it as it needs to chill in the fridge for at least four hours, preferably longer.
To save time you could use a store-bought pre-baked pastry case instead of making your own.
Can I Make A Cookie Crust Instead?:
Yes; if you want to make a completely no-bake vegan peanut butter chocolate tart then you can make an Oreo crust (or whichever is your preferred vegan cookie) instead of a pastry one.
To make it, crush two packets of Oreos (308g/28 cookies) (or approx 300g/10 1/2 oz of your choice of cookie). You can either do this in a food processor or place them in a sealable freezer bag wrapped in a tea towel and bash them with a rolling pin.
Once the cookies are finely crushed, stir in 80g/1/3 cup of melted vegan block butter/margarine. The mixture should resemble wet sand.
Tip it into a 23-25cm/9-10in loose bottomed tart tin and press it across the base and most of the way up the sides. Use the base of a glass to pack it down really firmly.
Place it in the fridge for half an hour to firm up before making the filling.
How To Store Vegan Peanut Butter Chocolate Tart:
Keep this vegan peanut butter chocolate tart in the fridge. It will keep for about 4-5 days.
Can I Freeze It?:
Yes, any leftovers can be frozen in an airtight container for up to three months. Allow to defrost overnight or for at least several hours in the fridge before serving.
More Vegan Tart And Pie Recipes:
Vegan strawberry tart with coconut pastry cream
No-bake chocolate stem ginger tart
Blueberry pie with coconut oil crust
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Peanut Butter Chocolate Tart
Ingredients
Pastry:
- 250 g (2 cups) plain (all-purpose) flour
- 50 g (⅓ cup + 1 Tbsp) icing (powdered) sugar
- ¼ tsp salt
- 150 g (5 ⅓ oz / ½ cup + 2Tbsp) vegan block butter/margarine (NOT the spreadable kind. I use Naturli vegan block) cold and diced
- 1 Tbsp cold vodka optional
- ice water as needed
Filling:
- 120 ml (½ cup) non-dairy milk
- 300 g (10 ½ oz) dark chocolate (about 60-70% cocoa solids) chopped
- 300 g (10 ½ oz) firm silken tofu*
- 160 g (⅔ cup) smooth creamy peanut butter (not natural)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- a good pinch of salt
Instructions
- Ideally you should make this vegan peanut butter chocolate tart the day before you want to serve it as the filling needs time to set.
- Start by making the pastry case. Place the plain flour, icing sugar and salt in a large bowl and whisk to mix or place them in a food processor and pulse until combined.
- Add the cold diced vegan block butter and rub it in using your fingers or blend with the food processor until the mixture resembles fine breadcrumbs and no lumps of fat remain.
- Add a tablespoon of cold vodka (or water) and mix; drizzle in a little cold water as needed to bring the pastry together into a ball.
- Cover the pastry and pop it in the fridge for half an hour until it has firmed up a bit.
- Once the pastry has chilled, roll it out thinly on a floured surface until it is large enough to line a 25cm/10 inch round tart tin.
- Gently transfer the pastry to the dish and press it right into the corners. Trim off the excess pastry and prick the base all over with a fork.
- Place the pastry base in the freezer for twenty minutes while you preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice. Make sure you spread them right into the corners.
- Bake for 25 minutes then remove the tin foil and rice/beans and turn the oven down to 170°C/150°C fan/325°F/gas mark 3. Return the tart shell to the oven for about 15 minutes, until it is golden and crisp. Remove from the oven and allow to cool.
- Once the pastry case has cooled, prepare the filling. Place the chopped dark chocolate and non-dairy milk in a heat-proof bowl over a pan of gently simmering water. Don’t let the base of the bowl touch the water. Stir often until the chocolate is melted and smooth then remove from the heat and set aside.
- Place the silken tofu, creamy peanut butter, maple syrup, vanilla extract and a good pinch of salt in a blender and blitz until smooth.
- Add the melted chocolate to the blender and blend again until it is well combined, then pour the filling into the prepared pastry case, spread it level and refrigerate for at least 4 hours, preferably longer, until the filling has set.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- *You need to use firm silken tofu, NOT regular tofu. It is most commonly the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans. I use Mori-Nu or Clearspring. Make sure you drain off the excess liquid (no need to press it though).
- For the pastry it is important to use a vegan block butter/margarine – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Flora, Vitalite or Tormor blocks are also fine (not the tub versions).
- To save time you could use a store-bought pre-baked pastry case instead of making your own. Or see instructions in the post above to make a no-bake cookie crust.
Judy Poulton
Very rich, but delicious!