Indulge in the Ultimate Vegan Peanut Butter Chocolate Tart: An Easy, Creamy, and Dairy-Free Delight

Experience pure bliss with this easy vegan chocolate and peanut butter tart – a dessert that’s simple to create yet delivers an incredibly rich, creamy, and satisfying flavor. Featuring a perfectly crisp pastry crust and a smooth, balanced peanut butter chocolate filling that’s never overly sweet, this eggless and dairy-free tart is a true crowd-pleaser.

Why You’ll Fall in Love with This Easy Vegan Peanut Butter Chocolate Tart

The combination of peanut butter and chocolate is a timeless classic, a truly winning duo that sparks joy in every bite. This vegan peanut butter chocolate tart takes that beloved flavor profile and elevates it into a sophisticated, yet remarkably easy-to-make dessert. It’s no surprise that countless variations exist online; the magic of these two ingredients, perfectly balanced within a luscious tart, is simply irresistible. Our recipe provides a streamlined approach to achieving a truly spectacular treat, guaranteeing an impressive outcome with minimal fuss.

Whether you’re catering to dietary restrictions or simply seeking a delicious, rich dessert, this vegan tart offers a perfect solution. Its elegant presentation belies its straightforward preparation, making it an ideal choice for dinner parties, special occasions, or simply a decadent everyday indulgence. Prepare to amaze your guests and satisfy your sweet tooth with this dairy-free and eggless masterpiece.

The Sweet Inspiration Behind This Irresistible Recipe

The creation of this particular vegan peanut butter chocolate tart was born from a delightful culinary happenstance. After whipping up a batch of my popular vegan lemon tart, I found myself with a bit of leftover silken tofu and a spare tart shell. Rather than letting these ingredients go to waste, a quick rummage through my pantry ignited an idea. The result? This incredibly delicious and effortlessly assembled vegan peanut butter chocolate tart, a testament to how accidental culinary discoveries can lead to truly exceptional recipes.

A Symphony of Flavors and Textures in Every Slice

This tart is a harmonious blend of textures and tastes designed to captivate your senses. It begins with a wonderfully crisp pastry shell, providing a satisfying counterpoint to the smooth, rich interior. Alternatively, for a no-bake option, you can opt for a delightful cookie crust. Nestled within is a filling that is nothing short of luxurious: silky smooth, intensely flavorful, and perfectly balanced between the sweet notes of chocolate and the creamy, slightly salty undertones of peanut butter. Each component contributes to a dessert that feels both indulgent and surprisingly light, making it a perfect end to any meal.

Essential Ingredients for Your Dairy-Free Peanut Butter Chocolate Tart

Crafting this incredible vegan tart relies on a few key ingredients, each playing a vital role in achieving its signature creamy texture and rich flavor. While the recipe is straightforward, understanding the specifics of each component will help ensure perfect results every time. Here’s a breakdown of what you’ll need and why:

Key Components Explained:

Silken Tofu: This is the secret weapon for an incredibly smooth and creamy filling without the need for heavy creams or excess fats. When blended, silken tofu loses all “tofu” flavor, simply contributing a luscious, custardy texture. It’s crucial to use firm silken tofu, not regular block tofu, as its consistency is essential for the tart to set correctly. While some have experimented with coconut cream as a substitute, it hasn’t been thoroughly tested for this specific recipe, so silken tofu is highly recommended for guaranteed success.
Dark Chocolate: The quality of your chocolate significantly impacts the tart’s flavor. Aim for dark chocolate with a cocoa solid percentage between 60-70% (like Lindt 70% or Bourneville). Going too dark might result in a bitter tart, as most of the dessert’s sweetness comes from the chocolate itself. Ensure it’s chopped finely for even melting.
Creamy Peanut Butter: For this recipe, smooth, creamy peanut butter (such as Skippy) is non-negotiable. Natural peanut butter, which often separates and is runnier, can prevent the tart from setting properly, leading to a less firm and potentially oily filling. The emulsified nature of creamy peanut butter contributes to the desired smooth, stable texture.
Non-Dairy Milk: Any non-dairy milk will work, but for an extra creamy and indulgent filling, opt for a richer variety like soy milk. Oat or almond milk can also be used, but soy milk tends to yield the best texture.
Maple Syrup: A touch of maple syrup is added to complement the chocolate and peanut butter, ensuring the tart achieves a perfectly balanced sweetness without being cloying. If you prefer, agave nectar can be used as an alternative sweetener.
Vanilla Extract: Always reach for pure vanilla extract over artificial vanilla essence. Extract provides a much deeper, more natural vanilla flavor that enhances the overall dessert. Vanilla bean paste is another excellent option for an even more intense vanilla aroma.

Consider this tart a deliciously disguised, protein-packed treat – thanks to the silken tofu and peanut butter, it’s almost like a healthy protein bar in dessert form! (Don’t tell anyone, that’s our little secret.)

Step-by-Step Guide: Crafting Your Delicious Vegan Peanut Butter Chocolate Tart

Making this vegan peanut butter chocolate tart is a rewarding process, resulting in a show-stopping dessert that’s truly worth the effort. For optimal setting and flavor development, we highly recommend preparing this tart the day before you plan to serve it, allowing ample chilling time. Detailed measurements for all ingredients can be found in the recipe card below, but here’s a narrative walkthrough of each crucial step.

Preparing the Perfect Pastry Crust:

Begin by combining your dry ingredients for the pastry. In a large mixing bowl, whisk together the plain (all-purpose) flour, icing (powdered) sugar, and salt until they are thoroughly mixed. If you prefer, you can use a food processor for this step, pulsing until combined.
Next, incorporate the cold, diced vegan block butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs, ensuring no large lumps of fat remain. If using a food processor, pulse until the desired consistency is achieved. Keeping the butter cold is key to a flaky crust.
Gradually bring the pastry dough together. Add one tablespoon of cold vodka (or water) and mix. Continue to drizzle in very small amounts of ice-cold water, just a teaspoon at a time, mixing until the dough comes together to form a cohesive ball. Be careful not to add too much liquid, as this can make the pastry tough.

Once your dough is formed, flatten it into a disc, wrap it tightly in cling film, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, making the dough easier to roll and preventing shrinkage during baking.
After chilling, lightly flour a clean surface and roll out the pastry thinly. Aim for a diameter large enough to comfortably line a 25cm/10-inch round tart tin. Carefully transfer the rolled pastry into your prepared tin, gently pressing it into the corners and up the sides. Trim any excess pastry from the edges and use a fork to prick the base all over. This prevents the crust from puffing up during blind baking.

For a perfectly crisp crust, place the pastry-lined tin in the freezer for 20 minutes while your oven preheats. This crucial step helps prevent shrinkage and results in a flakier crust. Once cold, line the pastry shell with foil, pressing it firmly into the corners, then fill with baking beans or dried rice. Bake for 25 minutes. Remove the foil and weights, then return the tart shell to the oven for another 15 minutes, or until it’s beautifully golden brown and crisp. Let it cool completely before filling.

Creating the Silky Smooth Chocolate Peanut Butter Filling:

Once your pastry case is cooled, it’s time to prepare the delectable filling. Place the chopped dark chocolate and non-dairy milk in a heat-proof bowl set over a pan of gently simmering water. Ensure the bottom of the bowl does not touch the water to prevent the chocolate from seizing. Stir continuously until the chocolate is completely melted and smooth. Remove the bowl from the heat and set aside.

In a high-speed blender, combine the firm silken tofu, creamy peanut butter, maple syrup, vanilla extract, and a generous pinch of salt. Blend until the mixture is perfectly smooth and velvety, with no lumps remaining.
Pour the melted chocolate mixture into the blender with the tofu mixture. Blend again until all ingredients are thoroughly combined and the filling is uniform in color and texture. Scrape down the sides of the blender as needed to ensure everything is incorporated.
Carefully pour the rich, creamy filling into your cooled pastry case. Gently spread the top level with a spatula. Refrigerate the tart for a minimum of 4 hours, though overnight chilling is highly recommended. This crucial step allows the filling to set completely, ensuring clean, perfect slices.

Expert Tips for a Flawless Vegan Peanut Butter Chocolate Tart

Achieving bakery-quality results with this vegan tart is entirely possible by paying attention to a few key details. These expert tips will guide you to a perfect tart every time, from the crisp crust to the silky filling:

Precision is Key: In baking, accuracy matters. For the best and most consistent results, always weigh your ingredients using gram measurements on a digital scale rather than relying on cup conversions. Volume measurements can be imprecise, especially for ingredients like flour and butter, and may affect the final texture of your tart.
Understanding Silken Tofu: The type of tofu is critical. You must use firm silken tofu, which is typically found in shelf-stable packaging, not the water-packed, refrigerated block tofu. In the UK, look for it in the “Asian” aisle near soy sauce, or alongside tinned beans. Brands like Mori-Nu or Clearspring are excellent choices. Remember to drain any excess liquid from the package, but there’s no need to press it.
Choosing Vegan Butter for Pastry: For a truly crisp and flaky pastry, it’s essential to use a vegan block butter or margarine that comes wrapped in foil. Avoid spreadable vegan margarines from tubs, as these have a higher water content that can make your pastry tough and less crisp. Naturli Vegan Block is a fantastic option, and Stork, Flora, Vitalite, or Tormor blocks also work well (again, stick to the block versions, not the tubs).
Perfecting the Pastry Handling: To ensure your pastry remains crisp and avoids excessive shrinkage, do not overwork the dough. Handle it as little as possible and keep it cold throughout the process. Freezing the tart shell for 20 minutes before blind baking is a crucial step that helps the butter solidify, preventing the crust from shrinking and resulting in a much crisper base.
The Vodka Advantage: Adding a tablespoon of cold vodka to your pastry dough instead of just water helps create a flakier crust. Vodka has a lower water percentage than pure water, which means less gluten development and a tenderer, crisper texture. Don’t worry, you won’t taste it, as the alcohol evaporates during baking! If you prefer not to use vodka, extra ice water can be used, but keep it minimal.
The Importance of Chilling: The chilling time for the tart’s filling is not optional. It needs at least four hours, but preferably overnight, in the refrigerator to set completely. This ensures the filling becomes firm and sliceable, delivering the smooth, creamy texture you desire. Patience is a virtue here!
Time-Saving Shortcut: If you’re short on time or prefer to skip making homemade pastry, a good quality store-bought pre-baked pastry case can be used. Just ensure it’s suitable for vegan diets.

No-Bake Delight: Opting for a Delicious Cookie Crust

If you’re looking for an even quicker preparation or prefer a completely no-bake dessert, transforming this vegan peanut butter chocolate tart into a no-bake wonder is a fantastic option. A cookie crust offers a different, yet equally delicious, texture and flavor profile. Here’s how to make it:

Start by crushing your chosen vegan cookies. Oreos are a popular choice and readily available as vegan. You’ll need about two packets (308g or 28 cookies), or approximately 300g (10 ½ oz) of any vegan cookie you prefer. You can achieve fine crumbs by using a food processor, or by placing them in a sealable freezer bag, wrapping it in a tea towel, and crushing them with a rolling pin.
Once your cookies are finely crushed, transfer them to a bowl and stir in 80g (1/3 cup) of melted vegan block butter or margarine. Mix until the crumbs are thoroughly moistened and the mixture resembles wet sand. This ensures the crust holds together well.
Tip the cookie mixture into a 23-25cm (9-10 inch) loose-bottomed tart tin. Evenly press the mixture across the base and about two-thirds of the way up the sides of the tin. Use the bottom of a flat glass or a measuring cup to firmly pack down the crust. The firmer you pack it, the less likely it is to crumble when sliced.
Place the prepared cookie crust in the refrigerator for at least 30 minutes to firm up before pouring in your chocolate peanut butter filling. This chilling step is essential to ensure the crust sets properly and maintains its shape.

Storage and Freezing Guidelines for Your Tart

This vegan peanut butter chocolate tart is not only delicious but also stores well, making it a great make-ahead dessert. To keep it at its best, always store any leftovers in an airtight container in the refrigerator. It will maintain its fresh taste and creamy texture for approximately 4-5 days.

Yes, you can absolutely freeze this tart! If you have any leftovers, or if you’re planning to make it far in advance, slices can be frozen in an airtight container for up to three months. To serve, simply transfer the frozen slices to the refrigerator and allow them to defrost overnight, or for at least several hours, until completely thawed. This makes it a convenient option for future cravings or unexpected guests.

More Delicious Vegan Tart and Pie Recipes to Explore

If you loved this vegan peanut butter chocolate tart, you’ll be thrilled to discover more delightful dairy-free and eggless dessert options. Expand your vegan baking repertoire with these fantastic recipes:

Vegan Lemon Tart: A zesty and refreshing classic.
Vegan Bakewell Tart: A delightful almond-filled treat.
Vegan Pumpkin Pie: Perfect for autumn and holiday gatherings.
Blueberry Frangipane Tarts: A fruity and elegant individual dessert.
Vegan Strawberry Tart with Coconut Pastry Cream: A vibrant and creamy summer favorite.
No-Bake Chocolate Stem Ginger Tart: A rich and spicy no-bake option.
Blueberry Pie with Coconut Oil Crust: A rustic and flavorful fruit pie.
Starry Mince Pie Tart: A festive and charming holiday tart.
Mini Vegan Apple Pies: Individual portions of classic comfort.

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5 from 3 votes

Vegan Peanut Butter Chocolate Tart

This easy vegan chocolate and peanut butter pie is simple to make but tastes incredible! It is rich and creamy, with a crisp pastry crust and a smooth, not too sweet peanut butter chocolate filling. Eggless and dairy-free.

Course Dessert

Cuisine American

Keyword tart

Prep Time 30 minutes

Cook Time 40 minutes

Chilling Time 4 hours

Servings 10 people

Author Domestic Gothess

Ingredients

Pastry:

250 g (2 cups) plain (all-purpose) flour
50 g (⅓ cup + 1 Tbsp) icing (powdered) sugar
¼ tsp salt
150 g (5 ⅓ oz / ½ cup + 2Tbsp) vegan block butter/margarine (NOT the spreadable kind. I use Naturli vegan block) cold and diced
1 Tbsp cold vodka optional
ice water as needed

Filling:

120 ml (½ cup) non-dairy milk
300 g (10 ½ oz) dark chocolate (about 60-70% cocoa solids) chopped
300 g (10 ½ oz) firm silken tofu*
160 g (⅔ cup) smooth creamy peanut butter (not natural)
2 Tbsp maple syrup
1 tsp vanilla extract
a good pinch of salt

Instructions

Ideally you should make this vegan peanut butter chocolate tart the day before you want to serve it as the filling needs time to set.
Start by making the pastry case. Place the plain flour, icing sugar and salt in a large bowl and whisk to mix or place them in a food processor and pulse until combined.
Add the cold diced vegan block butter and rub it in using your fingers or blend with the food processor until the mixture resembles fine breadcrumbs and no lumps of fat remain.
Add a tablespoon of cold vodka (or water) and mix; drizzle in a little cold water as needed to bring the pastry together into a ball.
Cover the pastry and pop it in the fridge for half an hour until it has firmed up a bit.
Once the pastry has chilled, roll it out thinly on a floured surface until it is large enough to line a 25cm/10 inch round tart tin.
Gently transfer the pastry to the dish and press it right into the corners. Trim off the excess pastry and prick the base all over with a fork.
Place the pastry base in the freezer for twenty minutes while you preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice. Make sure you spread them right into the corners.
Bake for 25 minutes then remove the tin foil and rice/beans and turn the oven down to 170°C/150°C fan/325°F/gas mark 3. Return the tart shell to the oven for about 15 minutes, until it is golden and crisp. Remove from the oven and allow to cool.
Once the pastry case has cooled, prepare the filling. Place the chopped dark chocolate and non-dairy milk in a heat-proof bowl over a pan of gently simmering water. Don’t let the base of the bowl touch the water. Stir often until the chocolate is melted and smooth then remove from the heat and set aside.
Place the silken tofu, creamy peanut butter, maple syrup, vanilla extract and a good pinch of salt in a blender and blitz until smooth.
Add the melted chocolate to the blender and blend again until it is well combined, then pour the filling into the prepared pastry case, spread it level and refrigerate for at least 4 hours, preferably longer, until the filling has set.

Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
*You need to use firm silken tofu, NOT regular tofu. It is most commonly the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans. I use Mori-Nu or Clearspring. Make sure you drain off the excess liquid (no need to press it though).
For the pastry it is important to use a vegan block butter/margarine – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Flora, Vitalite or Tormor blocks are also fine (not the tub versions).
To save time you could use a store-bought pre-baked pastry case instead of making your own. Or see instructions in the post above to make a no-bake cookie crust.