This Chocolate Peanut Butter Tart is for when you need something creamy and chocolatey and easy to make. Vegan. No-bake. Peanut-buttery. And everything you ever wanted in a chocolate pie.
I've taken a bit of break from sweet things. It's been long enough. Today I'm giving you the best vegan chocolate pie you will ever have.. mostly because it is chocolate peanut butter pie and chocolate peanut butter is more better 😉
The filling is based on these chocolate peanut butter fudge squares but I've added coconut cream to get that silky smooth texture we love in a traditional chocolate silk pie.
What is coconut cream and where to find it
Coconut cream is to coconut milk, what whipping cream is to whole milk. It tastes basically the same as coconut milk but has more fat. You know the stuff at the top of a can of coconut milk, that is coconut cream. A can of coconut cream is basically all that. You might find a small amount of thin watery liquid at the bottom of the can. Whereas a can of coconut milk will be about half that water liquid if you don't shake it before opening it up.
Do not confuse coconut cream for Cream of Coconut. Cream of Coconut is the stuff you will find in the beverage aisle of the grocery store. It is often used in mixed drinks. It is sweetened, and cannot be used in the recipe.
For this recipe, you want coconut cream because it is thick and rich and has enough coconut fat to firm up when chilled. You can't use coconut milk here. Your vegan silk pie will be too soft to hold it's shaped at room temperature.
You will find coconut cream next to the coconut milk in most supermarkets. In the Asian food section most likely.
Notes for making this fudgy vegan tart
As already mentioned, use coconut cream not coconut milk for this recipe. See the notes above. Try not to shake the can too much, and drain off as much of the thin watery liquid as possible.
To keep this tart vegan, be careful to choose dairy-free chocolate. Darker chocolate is easier to find in vegan varieties and tastes best. You can also find dairy-free chocolate at your local bulk food store.
Oreo cookies will work for this tart as well, you will need about 20 cookies and skip the added sugar. Keep the filling in the cookies! Just blitz these in your food processor until finely ground, then continue with the recipe as written. If you don't have a food processor you can put the cookies in a large ziptop plastic bag and crush the cookies with a rolling pin. Helpful if you have some frustrations to work through 🙂
This tart can be made a day ahead of time. Actually, it works out nicely if you do. The crust needs about 30 minutes to chill before you add the filling and then the filling needs a couple of hours to fully harden as well. So plan accordingly.
I haven't mentioned the peanut butter sauce yet, have I?
It's yum. And will use up what is left of that can of coconut cream. You know me, wouldn't want anything so special to go to waste :).
Chocolate Peanut Butter Pie
For the chocolate cookie crust
- 1 cup chocolate wafer crumbs
- ⅓ cup roasted peanuts, unsalted
- 4 tablespoons melted vegan butter I used Earth Balance
- 3 tablespoons sugar
For the filling
- 1 cup dark chocolate chips dairy-free
- ½ cup smooth peanut butter conventional or natural will work
- 1 cup coconut cream not coconut milk!
Peanut Butter Sauce
- ½ cup coconut cream avoid the thin watery liquid in the can if possible
- 1 tablspoons peanut butter conventional or natural
- 1 tablespoon maple syrup
- 2 tablepoons roasted peanuts coarsely chopped
- In a food processor add cookie crumbs and peanuts, pulse several times until the peanuts are finely chopped. Poor in sugar and melted butter. Pulse a few more times. Pour crumb mixture into a false-bottom tart pan and press evenly to cover the bottom and sides of the pan. Press firmly, ensuring even coverage and thickness. I like to use the bottom of a dry measuring cup for this. Chill at least 30 minutes before adding the filling.
- To make the filling, in a medium saucepan, add chocolate chips and peanut butter and heat over medium-low heat. Stir constantly to avoid scorching. When chocolate is almost melted, remove from heat and stir in coconut cream. Continue to stir ensuring all the chocolate is melted and the filling silky smooth. Pour filling into the prepared tart crust. Chill at least 2 hours, or overnight.
- To make peanut butter sauce: combine remainig coconut cream from can, 1 tablespoon of peanut butter and maple syrup. Whisk until smooth and creamy.
- To serve: remove the frame from around tart pan and place tart on serving platter. Leave the bottom of the tart pan underneath the pie for stability. For best and most creamy results, let the pie sit at room temperature for about 30 minutes before serving. Garnish top of the pie with roasted peanuts. Serve each slice with a drizzle of the peanut butter sauce.
You had me at creamy and chocolatey and easy to make. This tart looks amazing.
Katherine | Love In My Oven says
This is sooooo up my alley!!! I actually just published a giant peanut butter cup, haha! I would LOVE a big slice of this right now with an afternoon coffee!!
This is sooo perfect for my peanut butter loving husband for valentines! Thank you so much for making this recipe so easy, a winner for sure!
Food Meanderings says
Mmmmm...Love that you made this vegan and with the coconut cream at the top of the can (my fave part). And I totally agree that chocolate peanut butter is more better 😉