lookbook cookbook vegan chocolate peanut butter tarts

Creamy peanut butter fudge and a no bake peanut crust are the perfect pairing in these delicious squares. Featuring Natalie and Tonya.

Serves approx 9

Sweetness - 2/3
Difficulty - 2/3

2 1/2 cups roasted unsalted peanuts
1/4 teaspoon sea salt
1/4 cup virgin coconut oil
1/4 cup pure maple syrup

1 cup organic dark chocolate chips
1 cup smooth peanut butter
1/3 cup pure maple syrup
1/2 tablespoon vanilla extract

Put the peanuts and salt in the food processor and grind into a coarse powder. You can leave some chunks if you want it to be a bit crunchy. Add the coconut oil and maple syrup pulse again until a dough is formed. Remove from food processor and press into the bottom of a 9-inch tart pan or square casserole dish. Use a spatula or the back of a spoon to smooth it out. Put in the freezer to set.

Melt the chocolate chips in a saucepan over medium low heat. Make sure that water does not come in contact with the pan or chocolate or it will not melt properly. Add the maple syrup and vanilla and mix thoroughly. Remove from heat and add the peanut butter. You can mix it completely, or swirl it around gently with a fork without fully mixing it to create a marble effect. Pour over top of the crust and refrigerate for two hours. Serve chilled.

lookbook cookbook vegan chocolate peanut butter tarts


  1. these girls are my favs! are they twins???