Love Real Food is Here & a Chocolate Peanut Butter Tart to Celebrate!
This chocolate peanut butter tart recipe is creamy and delicious! It's also vegan, gluten free, and naturally sweetened, believe it or not!
Updated by Kathryne Taylor on August 29, 2024
It’s here, it’s finally here! After 2+ years of hard work, Love Real Food is finally in stores. It’s crushing it on Amazon right now, too (it’s currently #1 in the vegetarian, vegan and natural foods categories). Thank you!
This is absolutely due to your support, and I can’t tell you how much I appreciate it. When we were shopping around this book concept to publishers, I bragged on Cookie and Kate readers for being the best people on the internet. The publishers were like, “Yeah yeah, sure, that’s what all the bloggers say.”
I want to hug and high-five you for proving me right. I don’t deserve you, but I made you a chocolate peanut butter tart to celebrate! It’s a recipe that we cut from the book. It’s more involved than I wanted the book recipes to be, but if you have a worthy occasion, it’s definitely worth the effort.
If you’ve pre-ordered already, I hope the book lands in your mailbox today, and I’m so eager to hear what you think. Please share your snaps on Instagram with #LoveRealFood so I can go see them.
I’m going to keep this post short because I’m dying to go see my book in a store. Barnes & Noble, here I come! Before I go, here are some links that you can’t miss:
- Ali made my DIY Instant Oatmeal
- Jeanine made my Peanut Butter Chocolate Chip Cookies
- I shared my go-to ingredients with McKel on Nutrition Stripped
- I discussed my journey with emotional eating with Sonja on A Couple Cooks Podcast
- If you have ordered the book, don’t forget to download your free Companion Guide PDF (and hurry!)
- I’m giving away a Le Creuset Dutch oven to celebrate, enter here!
Chocolate Peanut Butter Tart
This chocolate peanut butter tart recipe is creamy and delicious! It’s also vegan, gluten free, and naturally sweetened, believe it or not! While this recipe is pretty easy to make, it requires some cooling/chilling time. Be sure to place cans of regular coconut milk in your refrigerator at least 12 hours in advance (I usually keep a few in my fridge at all times). Recipe yields one 9″ tart (about 8 to 10 slices).
Ingredients
Oat and almond crust
- 2 cups old-fashioned oats (certified gluten-free if necessary)
- ½ cup raw almonds
- ½ teaspoon salt
- Pinch of ground cinnamon
- ⅓ cup melted coconut oil
- 3 to 4 tablespoons maple syrup or honey, as needed
Chocolate layer
- 1 ¼ cups bittersweet chocolate chips (about 60% cacao content is perfect)
- 1 can (14 ounces) regular coconut milk, chilled at least 12 hours
- ¼ cup maple syrup or honey, to taste
- 1 teaspoon pure vanilla extract
- Dash of salt
Whipped coconut cream layer
- 1 can (14 ounces) regular coconut milk, chilled at least 12 hours
- ½ cup peanut butter
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
Optional garnishes
- Light dusting of cocoa powder (sprinkle it over the top in a sifter or fine mesh sieve)
- Sprinkles (I used these naturally colored sprinkles)
Instructions
- To make the crust: Preheat oven to 350 degrees Fahrenheit and lightly oil a 9″ tart pan, preferably one with a removable base, with melted coconut oil.
- In the bowl of a food processor fitted with the S blade, combine the oats, almonds, salt, and cinnamon. Process the mixture until the pieces resemble coarse sand. Pour the coconut oil and 3 tablespoons sweetener into the mixture and process until it forms a malleable dough. Add up to 1 tablespoon more sweetener if the dough needs a bit more moisture to come together.
- Scoop the dough into your prepared tart pan and fold in any almond or oat crumbs that haven’t already incorporated into the dough. Press the dough into the tart pan evenly, using the heel of your hand to press the bottom smooth, which will help push the crust up the sides. Aim for even thickness across the bottom and up the edges (I didn’t go quite far enough up the edges in my photos). Prick the base of the crust all over with a fork. (If the dough isn’t cooperating, set the crust in the refrigerator for 10 minutes to firm it up before baking.)
- Bake the unfilled tart crust for 12 to 14 minutes, until it’s firm to the touch and turning lightly golden at the edges. Place it on a cooling rack until cooled, about 30 minutes.
- Meanwhile, to make the chocolate layer: Gently melt the chocolate chips in a double boiler or in the microwave in a microwave-safe bowl, stirring after every 30 second interval. Let the chocolate cool for 15 to 20 minutes, so that it’s still warm enough to mix with the coconut cream, but not so warm that it melts the cream.
- To make the peanut butter whipped cream topping: Open one chilled can of coconut milk. You should see a thick, white layer of condensed coconut cream on top (if not, save the contents of this can for another use and open another can). Scoop the condensed coconut cream into a medium mixing bowl, leaving the more clear coconut “water” behind (you can save the coconut water for smoothies or discard it). Add the peanut butter, sweetener and vanilla extract. Using an electric hand mixer, beat the mixture until it is smooth and light, with soft peaks.
- To finish the chocolate layer: Once the chocolate has cooled, open another chilled can of coconut milk. Scoop the condensed coconut cream into a clean, medium-sized mixing bowl. Add the semi-cooled chocolate, sweetener, vanilla and salt. Using an electric hand mixer, beat the mixture until it is smooth and somewhat fluffy. Taste and add additional sweetener if desired, keeping in mind that once chilled, it will taste slightly less sweet.
- Scoop the chocolate mixture into the baked tart crust. Use a rubber or silicone spatula to evenly distribute the filling and smooth the top. Rinse off and dry your spatula, then use it to spread the whipped cream layer on top, leaving an inch bare around the edges so the chocolate layer remains visible. Chill the tart for at least 1 hour, preferably 2 hours or longer, so the coconut whipped cream has time to set.
- Before serving, sprinkle with cocoa powder and/or sprinkle, if desired. If your tart pan has a removable bottom, carefully remove the tart so it’s easier to slice through the edges. Slice the tart into even wedges using a sharp chef’s knife, wiping off the blade after every slice. Serve immediately. This tart keeps well, chilled and covered, for up to 5 days.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Yay, cookbook! I’ve been counting the days! And is it weird that I’m on vacation, but also can’t wait to get home and cook from your book??
Also, will def be making this tart :)
Not weird at all, but then again, I’m a little weird myself :).
YUMMMMM!!! I read your book cover to cover in bed last night (yes – it was my treat from a big day) and even after being a long-time blog reader, I’m excited about all there is new to try. I don’t know how you could do both projects at once so well. No wonder you needed that vacation!
I made the Lemon Blueberry Cake this afternoon. Didn’t have blueberries but a TON of blackberries on hand, so cut them in half and used them instead. Oh my goodness – we are in heaven and half the cake is gone already! My kids are using all their powers of persuasion to convince me to let them eat it again for breakfast.
Thank you, and bravo!
Kelsey, I’m sorry I missed your comment earlier! Thank you so much for your kind words about the book. It was really quite a challenge to manage both the blog and book at the same time, so I appreciate your appreciation for that! :) I definitely need some more vacations now. So glad you all enjoyed the cake—bet it was amazing with blackberries!
Kate,
I received your cookbook yesterday and found myself reading it like it was a book! It is beautifully put together and I love, love , love that you have pictures of every recipe. Normally cookbooks I have purchased I flip through and I think I’ll maybe a third of the recipes but with your book I want to make them all!
Last night I made the Roasted Cauliflower and Kale Spaghetti with Toasted Almonds. I have to say I felt like a true chef putting that meal together! Thank you for making it easy to follow. My husband loved it and said it has to go into the rotation! I loved it too! It was fun to make. Congratulations!
I’m so glad you love it, Vicki! I love that spaghetti dish, too. So glad it was a hit!
Kate – I bought this book at thebookstore store yesterday – it is absolutely beautiful! I’m giving this copy to my mom (she was just told that she needs to watch her sugar intake) and plan to order a second copy for myself. Your recipes are what truly converted me to eating whole foods (mainly because every recipe I’ve made from your site has been approachable and so, so good!). I’m hoping your book will make her a convert, too :)
Just so kind of you, Chelsea! I hope your mom finds it helpful in her transition, and I’m so happy my blog helped you make the same jump. Happy cooking!
Eeeeek that sneak peek video! I am sure that I am not the only one that paused it 20 times to look at the recipes! ☺ My husband and I have a “not-allowed-to-buy-yourself-anything” rule for the month before our birthday, and since my b day in on June 5th, this May release date is killing me!!! Haha please remember this for your next cookbook!
Haha! I’ll try to keep that in mind, Janelle. ;) Here’s hoping you get your birthday wish!
This is the most fun I’ve ever had clearing up after cooking. I must have had about 500 calories’ worth of licked spoons and bowls. It looks fab and I can’t wait to try it for dessert tonight.
Haha! I love that! I hope you love the finished product as much as the leftovers. ;)
Congratulations Kate!!! I’m so excited to see your book has finally hit the shelves, after all the months (what am I saying? Well over a year, even) of (insanely) hard work. And that it currently holds the #1 spot in the vegetarian cookbook category, that’s absolutely amazing! I saw on Amazon your book gets solely 5 star reviews, and I hadn’t expected anything else tbh, seeing as how amazing the recipes on your blog always are. I loved how you told us about the making of the book over the past year, giving us sneak peaks into what the book was going to be, and the work it requires to make an actual cookbook. And now that it’s finally here, it’s so exciting! Shipping to Europe takes some time unfortunately, but it’s gonna be worth the wait I’m sure :)
Congrats again, I’m so happy for you (and for myself, because an entire book filled with your recipes, beautiful pictures, and pictures of Cookie, what more do I want…), and I hope you can now sit back (more or less, since you’re still keeping up the blog and I’ve been very impressed over the past year how you managed to do both…) and enjoy :)
This is so, so kind of you, Evelyn. I hope the book gets to you soon, and that it’s well worth the wait! Thank you for your encouragement and validation, as always. I have the best readers in the world.
I’m not even the biggest fan of pie and this gets 5 stars.
I found the pb layer light and fluffy, the chocolate layer had just the right amount of sweetener (I did not add more) and I LOVE the crust – delicious. I did get a little lazy making sure the crust was an even thickness all around and my edges got a bit too dense. Still yummy, just hard to spear with my fork.
One thing I noticed that you might want to watch – when I mixed the chocolate, it went from smooth and thin to thick and fluffy really quickly. I’d be afraid to go too much farther.
If there’s a peanut butter chocolate lover in your life, this is the perfect treat for special occasion!
Thank you, Cara! I appreciate the notes, too– that chocolate fluffs up fast!
Hi, Kate!! So excited for your book! It should be arriving 9th June! Counting down the days :D
In the meantime, I want to make this tart! It looks amazing! However, I am allergic to gluten and oats (even gluten-free ones!). What can I replace them with, please? Any ideas??
Thanks!!! Sue
Thank you, Sue! I hope you absolutely love the book! That’s a tough question—have you had any luck replacing oats with quinoa flakes? Or do you happen to have a GF pie/tart crust recipe that you have used elsewhere?
Hi, Kate! No, I did not try out the recipe because I did not know what to replace the oats with! I will try using quinoa flakes, and let you know how it turns out!
This tart looks so good, I will try to replicate it in a couple of hours, have to run by the supermarket. I’ll get back with my results. I so hope I don’t screw it(I’m a newbie when it comes to baking).
Well it was good, but not great, so I screwed something, maybe the measures, i think I switched something. Next time I’ll be more careful.
I hope this went well, Daniel!
Kate’s books is even more fantastic than her blog. Long time reader, and wanted to support the writer who’s brought so many wonderful recipes into my kitchen for free. You will not be disappointed. The cauliflower-tahini-chickpea salad? Incredible, and it’s just the first one I’ve made.
Kate, when’s book #2 coming out?
Haha! This is so kind of you, Sara! Thank you for the encouraging words. I’m focusing a bit on celebrating book #1 before I think about book #2. ;)
My husband made it for my 30th birthday tonight along with your eggplant lasagna with cashew sour cream and basil almond pesto to accompany the lasagna. Simply amazing. Thank you so much for all you do! Everything was out of this world!
Aw, what a kind husband! I’m so glad this helped to make your birthday special, Ben. :)
I’ve been waiting for this cookbook since you announced it ages ago. Since I’m moving to the states I wasn’t able to preorder it, and I still haven’t ordered it. But I’m beyond excited. Since I’m going to college in the fall, I decided that this was going to be my graduation and starting college gift to myself, especially since i have to leave all my cookbooks behind at home. I already know it’s going to be amazing, and it’s going to be the best way to break in the communal kitchen in my dorm. Thank you for this amazing cookbook!
You’re welcome, Charlotte! I hope this helps you start college on the right foot. All the best in adjusting to your new home and your studies.
Is ‘regular’ coconut milk the same as ‘unsweetened’? I am going to attempt this recipe for my husband’s 40th birthday.
Yes! Unsweetened is what I used.
Hi Kate
Can I use coconut cream instead of coconut milk?
Finally made this & o.m.g. it did not disappoint, so DELICIOUS! I even purchased the sprinkles recommended. It came out beautifully. I waited to have a party, that way I wouldn’t eat all the leftovers.
TIP: pop the coconut milk cans in the freezer for 1 hour, instead of chilling 12 hours. It worked for me!
I notice that many of your recopies call for coconut oil. I have been advised not to use coconut products. What kind of oil would you recommend as a substitution?
I like the flavor coconut oil provides to many recipes and the health benefits. It can depend on the recipe what is a better substitute. Most times, you can use olive oil, or butter on occasion.
Okay, I was brave enough to make this tart this morning and I am so glad I did. It is delicious and looks beautiful.
We both love chocolate peanut butter so this is perfect.
I have to say the instructions were intimidating but then I looked at you photos it pmade it so much easier to understand.
If you love peanut butter and chocolate you have to make this!
Thank you!
Thank you!
Hello Kate! I’ve just made the tart, chilling now but can’t wait to try it tonight! I was hoping you could help me trouble-shoot. I ended up with quite a bit of the chocolate layer (more than would fit in pan) and it was much lighter colored than in your pictures. The coconut “cream” ended up being more than 3/4 of one can of coconut milk before I got to the “water” (even more in the 2nd can), once cooled… That was more than I expected. Does that seem about right? Wasn’t sure if I ended up with too much cream. Either way it still looks delicious!
Hi Meghan, I’m sorry for the delayed response! I hope you enjoyed the tart. It sounds like your cans offered a lot more “cream” than mine did. Unfortunately those amounts vary between brands. Maybe I can offer measurements for the cream portion in the future, although it would be a little tricky to measure, we’ll see!
To all of my fellow chocolate peanut butter lovers, look no further! This is, hands down, my favorite dessert of all time. I’ve made it 3 or 4 times over the last year. Everyone loves it!! I’ll admit I’ve subbed a premade vegan crust to save time, but definitely better with the Oat and Almond Crust. Thank you Kate(and Cookie), you are the best!!
Hooray! Thanks for sharing. Love this this is your favorite. I appreciate the review!!
This was so goooood! For me it is for special occasions, it is very rich and, even though it is not difficult to do, it takes some time. I made it for some friends who were visiting and it was a hit. It also stores well – it was even better on the second day.
I was wondering, can I make the last layer with bananas (or some fruit which will go well with chocolate)? Do you think I will be able to mash some very ripe bananas and mix them with the coconut cream so it becomes fluffy, or will it be just runny? Or do you have any other options to change this layer, in case someone does not like peanut butter (I saw you suggestions in the end of the recipe, but I am fishing for some more :) )
Finally, I bought your book and it is awesome! I recently did the lemon blueberry cake and it was great! Keep up the amazing work! :)
Wow! After reading the post I want to immediately make this pie. Peanut butter and chocolate are two of my favorite things combined into one makes it the best! It looks so delicious I want to make it right now! I really enjoyed how you put pictures of every step making it look so delicious before putting the recipe on the page. The step by step pictures make it so much easier to make because when making this pie it’ll help me to make sure I’m on the right track. Even though I’m not the best chef, this lay out provides an easy simple way to make pie. After looking at the recipe, I am very eager to start making this pie!
I’m glad you think it’s helpful! I appreciate it.
First off, I’ve only had your cookbook since Christmas 2018 & I’ve already loved and tried MANY recipes from there!
Second, this tart looks amazing but I don’t have a tart pan. Do you think it could be made in a 9″ pie pan instead?
Thank you, Hayley! So glad you’re enjoying the book! Yes, I do think that will work—I believe we tested it for the cookbook. You’ll want to press the tart dough about 1″ up the sides.It will just be a little more tricky to slice through the crust. Be sure to use a sharp chef’s knife for that.
I live cake and it look perfect and delicious. I will try this. Thanks for sharing.
You’re welcome, Jack!
Can you freeze this? I’d like to make it in advance :)
WOw!It’s looks great!Well done!Beautiful sait!We love desserts,soon in english languange!
Thank you!
This is chilling in my fridge right now. I’m looking forward to it – I tasted the filling and it was soo good. I got a few chunks of coconut cream in my chocolate filling, I don’t think I beat it quite well enough, but that’s not a huge deal. I think this is the first vegan AND gluten-free dessert I’ve ever made. It’s my little treat to myself and family for finishing off another university term successfully :)
What did you think, Hayley?!
It was absolutely fantastic Kate! There were no coconut chunks in the finished tart after all so I blended it enough. My SO, mom and dad and I finished it all within 2 days. This is definitely one of the best desserts I’ve made since giving up meat and dairy and I think I will be making it again for Labour Day :)
I’m going to make this on the weekend but I have a 10” pan — how could I adjust the crust quantity to fit the pan?
Sorry for my delay, Forest! What did you end-up trying? I’m not quite sure without trying it myself.
Hi Kate! I LOVE your cookbook! Congratulations! I am gifting it to a family member for her birthday!
I’ve recently found your website and I’m so glad I did! We are transitioning to a vegetarian lifestyle and I have loved your recipes. For this particular one, I have several cans of lite coconut milk but no full fat. Would the lite coconut milk work?
Thanks!
Hi Deanna! You really want the full fat here. Sorry!
A dream come true for you! Congratulations and I will definitely check out your book. I haven’t done a chocolate peanut butter tart and looks really delicious. I bet my kids would love it. I am just wondering, is tart good as a party food like cupcakes and cakes? :)
Thank you! I hope you try it and love it.
Hi! I just found your website and although I’m not a vegetarian, I am excited to try some of your recipes. This might be a stupid question, but I have never tried coconut milk. Does it taste like coconuts? If yes, can I use regular whole milk instead? I don’t like coconuts. Thanks!
Hi! Coconut milk does have a coconut taste to it, but it isn’t overpowering. I haven’t tried it with whole milk so I can’t be for sure. They both have a higher fat content, so parts may work. But again, without testing it I can’t provide much direction.
How much coconut cream do you get from one can of coconut milk? Can I just get a can of coconut cream and put that much in? Thanks!
Hi Lori, one can of coconut milk is almost two cups, just a little shy.
Made for Christmas, it was decadent, just what I wanted.
I put the coconut milk in the fridge for 6 hours, and then in the freezer for 2 hours (due to my time constraints). I think one third of the can froze to make the cream and I discarded the watery part.
I used Ghiradelli 60% cocoa/bittersweet chocolate chips and it was perfect. Although I might be a person who rarely says “it’s too sweet”.
I used almond butter rather than peanut butter, my preference.
I had trouble achieving the soft peaks in step 6, but it did not seem to matter.
I did not have a tart pan, I used a 9 inch square baker, greased with coconut oil and served from the pan. I don’t have trouble with food sticking to this pan (recommended by Kate in other recipes), and hoped for the best. Next time, I will buy the appropriate pan, as I scratched my 9 inch square baker a bit when taking out a few pieces. Live and learn! Can’t wait for another special occasion to make this!
I always make this recipe and LOVE this recipe! My doctor has now recommended that I step away from oats for a while. I would like to make this and wondering if I can substitute something else gluten free for the oats in the crust? Or if you have a recommendation for an alternative crust for this? Thanks!
Hi Kim, if you can find certified gluten free oats you can make it as is. I hope you love it!
I have to take a break from oats even gluten free. I was wondering if you had an idea for a substitute for the oats? Or an idea for an alternate gluten free crust that would work with this? We soooo love his dessert- trying to make it still work. Thanks!
I don’t, sorry!
Have you ever made either the chocolate or peanut butter layer with canned coconut cream instead of refrigerated cans of coconut milk? I have several cans of coconut cream that I wanted to use. Thanks!
This looks so good but I am wondering if you think I could make it with a replacement to the coconut milk (I’m allergic). Do you think cashew or oat milk would work in its stead?
Hi Regina, I haven’t tried it without the coconut so I can’t say for sure. You need the fat content to really make this work well. If you try it, please let me know how it turns out!
For making your chocolate peanut butter tart, I’ve tried four cans of refrigerated, full fat coconut milk, but none separated for skimming the cream. Is there a brand of coconut milk you recommend? Can I use coconut cream instead? If so, how much do I need for your recipe?
I’m sorry to hear that. How long are you chilling it for? Are you sure you are using full fat?
If you don’t have a tart pan, can you use us 9 inch springform pan?
You and cookie are my go to. If I think of something I want to try for instance today I am thinking of a peanut butter pie you are my go too because I know it will be healthy and delicious! Keep up the great work. Thank you so much for all you do because I can’t cook!
I’m delighted you love this recipe, Karen! Thank you for your review.