No-Bake Peanut Butter Tart
This no-bake peanut butter cup tart is to die for! If you're a Reeses fan, you will LOVE this. It's made with whole-food based ingredients and comes together so quickly!
Ingredients
Crust
- 1 1/2 cups almond meal
- 3 tbsp coconut oil melted
- 1/4 cup cacao powder
- 1/4 cup maple syrup
- pinch of sea salt
Filling
- 1 cup peanut butter
- 1/3 cup maple syrup
- 1 1/4 cups canned coconut milk
- 3 tbsp coconut oil or cacao butter melted
- 1 tsp vanilla
- pinch sea salt
Topping
- 4 oz Chocolate
- 1/3 cup canned coconut milk solid part from the top
- pinch sea salt
Instructions
- Grease a springform pan or line a cake pan.
- Combine all of the base ingredients in a large bowl until dough forms.Press the dough firmly into the bottom of the pan. Set aside.
- To make the filling, combine all of the ingredients in a bowl, whisking together until completely smooth. Taste and adjust as desired.
- Pour the filling over the base.Place the pan in the freezer for 2-3 hours until set.Using the double-boiler method, or in a microwave safe bowl, heat the chocolate and coconut milk together, mixing until completely smooth. Remove from the heat.
- Drizzle the chocolate over the top of the tart or have fun and create a design of your choice. Top with the chopped peanuts. Place back in the freezer for 10 minutes to allow the chocolate to harden.
- Before serving, allow the tart to sit out at room temperature for 10-15 minutes, to allow it to soften to make cutting easier. Top with whip cream of choice and enjoy!
Notes
Store leftovers in the freezer in an air tight container & allow the slices to thaw for 10-15 minutes before enjoying!