No Bake Peanut Butter Chocolate Tart | Gluten Free & Dairy Free
I have been pretty excited to share this recipe with you. It’s really good and we cannot stop eating it. Jeff really loves peanut butter (I like it, too) but we don’t eat a ton of it. He grew up loving peanut butter and chocolate together and while it was never my first choice in dessert, I definitely love it, now! I cannot wait to make this again and again.
This is a NO BAKE recipe which is so awesome for those summer days when you do not want to turn the oven on even for a hot second!
You would never know that the crust is made from some Simple Mills Soft Baked Peanut Butter Cookies and the base of the chocolate filling is made from avocados.
This recipe isn’t vegan as there are eggs in the Simple Mills cookies and I do add beef gelatin to the chocolate filling, but, I do have a delicious vegan chocolate pudding made out of avocados before (see that recipe here) on the blog. It just so happens that it’s my very first recipe, too!
Let’s NOT BAKE, together! HAH
You will need a pie tin or tart with removable bottom like THIS.
5 TB Coconut Oil, soft not melted
2 medium size avocados
5 TB dairy free milk
5 TB cocoa powder
4-6 TB maple syrup*
1 scoop Vital Proteins Gelatin
*Add as much sweetener as you’d prefer. We add about 5TB. You may want it sweeter than that, or not as sweet. Start with 4TB, taste it and see if you’d like to add more.
Pour both boxes of cookies into a blender or food processor and crumble. In a large mixing bowl, pour the crumbles, vanilla, coconut oil and peanut butter powder and combine well. It’s best to use your fork and/or your hands.
Reserve about 3TB of cookie crumble mixture and set aside. (This is optional to sprinkle on top.)
Line the bottom of your tart with a rounded piece of parchment paper. The easiest way to do this is to remove the circular bottom and cut a piece of parchment around it. You can trace it too, but I don’t like to get ink or pencil led on the parchment paper to then put food on it.
Pour the cookie crumbles in the tart pan and press down so that it forms a crust on the bottom only. Don’t worry about the sides. Place it in the fridge while you prepare the filling.
In your blender, put the avocados, maple syrup, and cocoa powder. Leave it there for a minute.
Heat your dairy free milk on the stove until it’s warm, not hot or boiling. Remove from heat and stir in the scoop of Vital Proteins gelatin.
Turn the blender on low and pour the dairy free milk and gelatin mixture into the blender. Blend until smooth and creamy. You may need to carefully remove the lid and use a spatula to push down the sides a few times.
Remove the crust from the fridge and pour the chocolate filling onto the crust and spread evenly. It will harden fast so work quickly.
Sprinkle that remaining 3TB of cookie crumble mixture on top along with some chocolate chips, peanuts or whatever else you’d like.
Place it back in the fridge for at least an hour before serving.