Nut Butter Coconut Chocolate Tart

This nut butter coconut chocolate tart is both gluten-free and vegan. It’s a super rich dessert that nobody would guess is either vegan or gluten-free and is a perfect end to any meal.

This week wasn’t supposed to be vegan week it just so happened to turn out like that.

This tart is SO SO good. Admittedly, I usually give a side-eye at a dessert if it’s prefaced with “it’s vegan!” or “it’s gluten-free!” I definitely judge a book by its cover a bit. But this filling is something I could’ve eaten by the spoonful.

I haven’t made a ton of vegan desserts in my lifetime. Things like coconut cream and dates and nut butters don’t often collide in my kitchen. But I have a feeling that after this experience, I’m going to have to think about making more of them.

And I think we all love a (nearly) no-bake dessert, amiright?!

Whipping coconut cream was always on my to-make list but I had never tried it until this dessert. IT IS SO GOOD!

I want to put it on everything now. The only bummer is it does take a bit of pre-planning. In order to get it all fluffy, you have to put it in the fridge the night before.

When I opened the can, I was like WHOA! All of the coconut cream was at the top, all separated. SO COOL.

How to make a gluten-free tart crust:

1. Pulse the base. This crust is mainly almond meal and oats. Pulse it together until the oats break down.
2. Add the binders. Add maple syrup and coconut oil and pulse until the oats have broken down completely and the dough has come together.
3. Press it into the pan. Generously grease a tart pan and press the dough into it.
4. Bake to set. The rest of the tart is no bake so we just bake the crust to set completely.

How to make a Nut Butter Coconut Chocolate Tart:

1. Make the crust. Prepare the crust as outlined above.
2. Make the coconut cream. Take refrigerated cans of coconut milk out of the fridge and carefully scoop the cream out. Whip the cream with an electric mixer until nice and fluffy.
3. Make the filling. Pulse together the peanut butter, dates, and maple syrup in a blender until very combined and almost smooth.
4. Combine. Fold together the coconut cream and peanut butter date mixture.
5. Add some chocolate. Melt the chocolate and spread over the bottom of the crust.
6. Add it all together. Carefully spread the filling over the crust and smooth it out.
7. Garnish. After the tart chills for an hour, top with whatever you like and serve.

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Nut Butter Coconut Chocolate Tart Recipe

Author: Adrianna Adarme

This nut butter coconut chocolate tart is both gluten-free and vegan. It's a super rich dessert that nobody would guess is either vegan or gluten-free and is a perfect end to any meal.

Course: Dessert

Cuisine: American

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Serving Size: 1 (nine-inch) tart

Ingredients

Crust:

• ▢ 1 cup almond meal
• ▢ 1/4 teaspoon sea salt
• ▢ 1 cup rolled oats
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoon maple syrup
• ▢ 1 tablespoon coconut oil melted
• ▢ 1 cup dark or dairy-free chocolate chips melted, divided

Coconut Cream:

• ▢ 2 14-ounce cans full-fat coconut milk, refrigerated overnight

Filling:

• ▢ 3/4 cup natural creamy peanut butter
• ▢ 4 dates pitted and chopped
• ▢ 3 tablespoon real maple syrup

Instructions

To Make the Crust:

• Preheat the oven to 350 degrees F. Grease a 9-inch tart pan. If you don't have a tart pan, that's ok. Use a pie pan. The crust won't come up all the way to the top of the pan, so just bring it as high as you can and press it against the sides of the pan (make sure they are well greased).
• In a food processor with the S blade (or you can do this in a high-powered blender like I did), pulse the almond meal, salt, and oats together. While the motor is running, pour in the vanilla, maple syrup, and coconut oil. Blend until you don't see whole oats anymore and you have a nice crumbly dough.
• Press the dough into the prepared pan. (You may need some help like the back of a spoon to get it into a very thin even layer.) Bake the crust for 10 to 12 minutes or until the edges and bottom begin to brown. When the crust comes out of the oven pour a tablespoon or two of melted chocolate onto the center of the crust and spread it around so it's one even layer. Set aside while you make the filling.

To Make the Coconut Cream:

• Remove the chilled cans from the fridge and don't shake the cans! Open them up and scoop out the coconut cream that has hardened at the top. (Use the leftover water for smoothies.) Transfer to the bowl a stand-up mixer with the whisk attachment (or you can do this in a bowl with a hand-mixer), and beat until light and fluffy, about 2 to 3 minutes.

To make the filling:

• To a blender, add the nut butter, dates and maple syrup. Pulse until mostly smooth and the dates are all combined. Pour the peanut butter mixture into the coconut cream and beat until combined. Give it a taste and add more salt, if you like. Pour the filling into the crust and smooth the top with the back of a spoon. Transfer to the fridge to chill for 1 hour. Drizzle with melted chocolate (you may have to remelt it if it's hardened) and if you want to get super fancy like me, top with some cocoa nibs, crushed peanuts and a sprinkle of sea salt.

Notes

Equipment:

Offset Spatula | Silicone Spatula | Food Processor | Measuring Cups

Nutrition

Calories: 1313kcal (66%) | Carbohydrates: 141g (47%) | Protein: 35g (70%) | Fat: 75g (115%) | Saturated Fat: 17g (106%) | Sodium: 593mg (26%) | Potassium: 612mg (17%) | Fiber: 22g (92%) | Sugar: 59g (66%) | Calcium: 354mg (35%) | Iron: 8mg (44%)

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Looking for more tart recipes? Here are some of my favorites:

• Rose Apple Pistachio Tart
• Gluten-Free Strawberry Tart
• Chocolate Pear Tart
• Citrus Honey Yogurt Tart