Nut Butter Coconut Chocolate Tart

Desserts, Healthy

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.

This nutty, coconut, chocolate-y tart comes from One Part Plant! Her philosophy is awesome because it’s simple: eat one plant-based meal a day. Start there! I happen to love vegetables and healthy-ish stuff so I feel like I do this anyway but it’s nice to read a book that isn’t based on all of the stuff you need to give up. There aren’t any stringent rules or regulations.

It’s simply a book that at its core is trying to inspire you to make a healthy, delicious meal a day.

I started with dessert because this is who I am! And the photo of the nut tart in the book looked and sounded SO good.

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.

The dates and peanut butter are whipped in a blender and added to the whipped coconut cream. That’s sort of the entire filling. I added some maple syrup to the filling because Jessica warned me that this isn’t very sweet. The maple syrup is entirely optional.

If you’re unfamiliar with Jessica’s blog/podcast, you’re in for a treat. I was on her podcast a long time ago (my episode can be found here) and now I listen to it from time to time in the kitchen.

I LOVE her new podcast called The Cookbook Deal–it’s so interesting hearing other writers’ experiences!

Here’s a link to her brand new spankin’ book!

Nut Butter Coconut Chocolate Tart

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serving Size: 1 (nine-inch) tart



  • 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


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


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.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Tori// February 24, 2017 at 6:36 am

    I love that you have the confidence to self-proclaim being a dessert first type of person. This tart looks spectacular and I so wish I was eating it right now!

  • Reply heather (delicious not gorgeous) February 24, 2017 at 7:36 am

    love that there’s a mini layer of hidden chocolate (more chocolate = better, plus i’m betting it helps the crust stay crisp). and the filling sounds like peanut butter mousse, but even better with that hint of coconut from the coconut cream!

  • Reply Mary February 24, 2017 at 10:36 am

    Love the philosophy that eating healthy-one dish at a time-doesn’t mean depriving oneself of anything!

  • Reply Laura (A Beautiful Plate) February 24, 2017 at 11:26 am

    This is gorgeous! I rarely make vegan desserts too, but this is making me question why I haven’t done more of them. Also, the light in these photos is !

  • Reply Izzy Bruning February 24, 2017 at 3:15 pm

    This looks amazing! x
    Izzy |

  • Reply Carlos At Spoonabilities February 25, 2017 at 3:00 am

    This tart Looks so beautiful and yummy!

  • Reply Currently Crushing On. | How Sweet It Is February 25, 2017 at 3:46 am

    […] nut butter coconut chocolate tart. this looks SO good. […]

  • Reply Currently Crushing On. - Recipe Land February 25, 2017 at 5:10 am

    […] nut butter coconut chocolate tart. this looks SO good. […]

  • Reply Solène | In The Mood For Food February 26, 2017 at 5:21 am

    GOSH, I need to try this out!!

  • Reply Anastasia | Baking with Anastasia February 26, 2017 at 6:07 am

    Looks and sounds wonderful! I’ve never made a vegan dessert before, but I really want to try this tart now!

  • Reply heather March 4, 2017 at 10:22 am

    Yum! Just brought back some coconut milk from brazil and will use it for this!

  • Reply Krista Sadler March 13, 2017 at 5:10 pm

    Making this right now and am concerned about how thick the peanut filling is. My Vitamix had a really hard time processing the dates with the peanut butter. It’s not very smooth, everything seems blended well, however it is quite thick like a paste. Is this normal? I am worried about mixing it with the cream and having it not blend right.

    • Reply Adrianna Adarme March 13, 2017 at 6:03 pm

      You’re on the right track. The peanut butter/date mixture will be sticky and not super smooth. But if you add it to the whipped coconut cream, it will combine. Don’t worry! 🙂

  • Reply Amanda Erickson June 14, 2017 at 6:08 am

    Looks so beautiful the way you’ve done it. Thanks for reviewing this recipe, I was considering making it but wanted another opinion.

  • Reply Elise Miller November 29, 2017 at 1:54 pm

    This looks so yummy!

    I have a close friend who has to eat Paleo due to an autoimmune disease – these are some of her favorite flavors so I was going to sub peanut butter for another nut butter and make it for her, but then i noticed that it calls for oats! Anything you can think of that I could sub…? Or would the recipe just not work the same? If so, I’ll keep searching for Christmas treats I can bake for her and keep this one for myself 🙂

    • Reply Adrianna Adarme November 30, 2017 at 10:15 am

      I think the oats add some thickness to the recipe so I’m not sure it’ll turn out if it’s not there. You can always make the filling as a mousse and serve it in little cups. It’s that good!