Description
These MINI chocolate peanut butter tarts are BIG on decadence with an ultra creamy filling and granola crust. Salty-sweet dessert heaven!
Ingredients
Scale
Crust
- 2 1/2 cups (225g) chocolate granola
- 1/4 cup (25g) cocoa powder
- 1/4 cup (50g) coconut oil
Filling
- 1 cup (250g) creamy peanut butter
- 3/4 cup coconut sugar*
- 8oz vegan cream cheese**
- 1/2 cup full-fat coconut milk
- 1 tsp vanilla extract
Melted chocolate + chopped peanuts + flaky salt for topping
Instructions
- Preheat the oven to 350ºF.
- Grind the granola in a food processor. Add coconut oil and cocoa powder. Process again until combined.
- Press into mini tart pans (or you can use a muffin tin to make minis or a regular sized pie pan), covering the bottom and sides. Greasing your hands or using wax paper can help.
- Bake for 13-15 minutes at 350ºF.
- Cool 10 minutes, then refrigerate while you make the filling.
- Combine all filling ingredients in a blender until smooth.
- Spoon/pour into the crusts.
- Refrigerate overnight.
- Top with melted chocolate, chopped peanuts, and flaky salt. And eat!
- Keep leftovers in the fridge in an airtight container for up to a week.
Notes
*Or any granulated sweetener
**You can sub with greek yogurt (non-dairy or dairy)
Nutrition
- Serving Size: 1 tart
- Calories: 765
- Sugar: 29g
- Sodium: 326mg
- Fat: 57g
- Saturated Fat: 24g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 21g
Keywords: gluten free, granola, healthy, creamy, pie, pies, no bake, easy, dairy free, cream cheese, peanut butter cup