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

Vegan No Bake Chocolate Peanut Butter Tart

  • Author: Alex Aldeborgh
  • Prep Time: 30 minutes
  • Cook Time: 12 hours freeze time
  • Total Time: 0 hours
  • Yield: serves 8-10 1x
  • Category: dessert


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!



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


  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!


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