This vegan no bake chocolate peanut butter tart is rich, silky smooth, and full of chocolate peanut butter flavor. You’d never know it’s vegan, gluten-free, and made with nutritious ingredients!

Vegan no bake chocolate peanut butter tart on parchment paper resting on wire drying rack

I’m always excited to eat anything chocolate peanut butter – how about you? It’s one of my all time favorite flavor combinations for desserts. As a Registered Dietitian, I absolutely love creating healthier dessert recipes to enjoy without loads of refined sugar, flour, and butter.

This no bake chocolate peanut butter tart is packed with nutrient dense ingredients like peanuts, dates, and oats, but you’d never know it from the taste! It’s a decadent dessert suitable for people with dietary restrictions, because it’s vegan, gluten-free, dairy-free, and soy-free. It’s easy to make and takes just about 30 minutes to put together. Once you make this tart, put it in the refrigerator overnight to set and enjoy the next day.

Vegan no bake chocolate peanut butter tart with one slice cut out and plated with a fork

Ingredients in vegan no bake chocolate peanut butter tart

You need just ten ingredients to make this healthy dessert recipe:

How to make vegan no bake chocolate peanut butter tart

This recipe is a no bake recipe, meaning you don’t have to turn on your oven at all. You need a food processor to make the no bake crust and a saucepan to heat up and melt the filling ingredients together.

First, make the crust by mixing together oats, medjool dates, peanuts, peanut butter, maple syrup cacao powder, salt, and vanilla extract in a food processor. Mix until the ingredients are well combined and easily stick together when you squeeze the mixture in your hands.

No bake tart crust ingredients mixed in a food processor bowl

Transfer the crust mixture to a 9 inch springform pan. You can also use a tart pan or pie plate to make this tart. Use your hands to press the crust ingredients into an even layer, about 1/8th inch thick, into the bottom and up the sides of the pan. Make sure you press firmly and evenly enough so there are no holes.

Hand pressing no bake crust into a springform pan

Place the crust in the refrigerator while you prepare the filling. Heat up a can of full-fat coconut milk in a saucepan over medium heat. Break up dark chocolate bars and add the pieces to the hot coconut milk along with creamy peanut butter, maple syrup, vanilla extract, and salt. Stir occasionally until the chocolate has completely melted in the coconut milk and the filling is smooth and creamy with no lumps.

Slowly pour the filling into the crust just up to the top of the side edges. Note: you may have 4-6 ounces of leftover filling after adding it to the crust. Since the filling tastes delicious by itself, you can save it in a jar and eat it plain!

Place the tart in the fridge and refrigerate for at least 5 hours, ideally overnight. The filling will harden up to a thick and creamy mousse-like consistency in the fridge.

Vegan no bake chocolate peanut butter tart in a springform pan

Nutrition notes about this recipe

This healthier dessert is loaded with nutritious ingredients. It replaces the need for butter, refined flour, and white sugar with much more nutrient-dense foods:

  • Medjool dates provide sweetness to this recipe. A 3.5 ounce serving of medjool dates has 7 grams of dietary fiber, 20 percent of your daily potassium needs, 18 percent of your daily copper needs, and 5 percent of your daily iron needs. Dates are also high in antioxidants, which help protect our cells and fight inflammation.
  • Oats are a whole grain that are high in dietary fiber and protein compared to other grains. Oats are a good source of soluble fiber, which can help lower “bad” LDL cholesterol. Oats are rich in micronutrients, including iron, manganese, magnesium, zinc, and folate.
  • Peanuts and peanut butter are good sources of plant-based protein. One-fourth cup of peanuts provides 9 grams, and 2 tablespoons of peanut butter provides 8 grams. Peanuts and peanut butter are also high in heart healthy unsaturated fats, which can help reduce the risk of heart disease and lower cholesterol levels.

How to store vegan no bake chocolate peanut butter tart

You can store this tart lightly covered in the refrigerator for up to 5 days. You can also wrap it tightly in plastic or an airtight container and freeze it for up to 3 months. I recommend letting it thaw in the fridge for a few hours before serving it from frozen so you can easily slice into it with a knife.

Slice of no bake chocolate peanut butter tart on a dessert plate with a gold fork

Tips for making this recipe perfectly

Use full fat canned coconut milk. The fat in the coconut milk is essential for the filling to set to the proper consistency. If you use reduced fat coconut milk or coconut milk from a carton, it will not harden enough to slice the tart.

Creamy, natural peanut butter is best. Your peanut butter should have just one or two ingredients in it for this recipe: peanuts and maybe salt. If the oil separates, give your peanut butter a good stir before using.

Prepare the tart one day before you want to eat it. For best results, you should really let this tart set overnight so it hardens enough to the proper, slicable texture. It’s easy to make, but plan ahead when you want to enjoy it!

More healthy chocolate peanut butter recipes to try

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Print

Vegan No Bake Chocolate Peanut Butter Tart

no bake chocolate peanut butter tart with one slice on a dessert plate

This vegan no bake chocolate peanut butter tart is rich, silky smooth, and full of chocolate peanut butter flavor. You’d never know it’s vegan, gluten-free, and made with nutritious ingredients!

  • Author: Alex Aldeborgh
  • Prep Time: 30 minutes
  • Cook Time: 12 hours freeze time
  • Total Time: 2 minute
  • Yield: serves 810 1x
  • Category: dessert

Ingredients

Scale

Crust ingredients:

  • 1 cup pitted medjool dates
  • 1/2 cup roasted peanuts
  • 1/2 cup peanut butter
  • 1 cup oats
  • 1/4 cup cacao powder
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt

Filling ingredients:

  • 1 can full fat coconut milk
  • 6 oz dark chocolate baking bars
  • 1/2 cup peanut butter
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt

1/2 cup roasted peanuts for decorating, if desired

Instructions

  1. Combine the crust ingredients in a food processor. Mix well until the ingredients are crumbly and everything sticks together easily when you squeeze it with your hands. You may need to scrape down the bowl once or twice to mix evenly.
  2. Transfer the crust mixture to a springform pan. Use your hands to press the crust into the bottom and up the sides of the pan. The crust should be 1/8 – 1/4 of an inch thick. Ensure there are no holes in the crust.
  3. Place the crust in the fridge and prepare the filling.
  4. Heat coconut milk over a medium flame in a saucepan until heated through. Add the chocolate, peanut butter, maple syrup, vanilla extract, and salt to the coconut milk.
  5. Stir the mixture occasionally until the chocolate and peanut butter are completely melted into the coconut milk and no lumps remain. Go slow with this step to ensure you don’t burn the chocolate.
  6. Pour the filling into the prepared crust to the top edges. You may have a bit of filling left over.
  7. Refrigerate overnight to set the filling.
  8. When ready to serve, decorate with peanuts, remove the outer rim of the springform pan, and slice!

Notes

This tart keeps well in the fridge lightly covered for up to five days.

Freeze in an airtight container or tightly wrapped for up to three months.

Keywords: vegan, gluten free, vegan no bake chocolate peanut butter tart

Save this recipe for later to one of your Pinterest boards

Slice of no bake chocolate peanut butter tart on a dessert plate with a gold fork