Vegan Chocolate Peanut Butter Tart
This vegan peanut butter chocolate tart is an absolute dream. A crisp chocolate almond base, coconut peanut mousse, crunchy cacao nibs, velvety chocolate chocolate mousse and a layer of coconut cream to crown it all off.
This peanut butter chocolate mousse tart might be gluten free, and vegan but you won’t be missing the dairy in this decadent creation. A chewy and crisp cacao base is filled with coconut and peanut butter mousse, cacao nibs, dark chocolate mousse and finished with whipped coconut cream. It’s creamy, rich and just the right amount of sweet and salty. In development I added just a touch of sugar, here and there, so that the floral notes of the dark chocolate and the salty peanut butter are allowed to take centre stage.
In this dessert we cover working with vegan ingredients like whipped coconut cream and aquabafa /chickpea liquid. We turn the aquafaba into a meringue base and the coconut cream into a whipped cream like ingredient. The methods here are a little different so if you are feeling a little unsure head over to the The Culinary Cartel Instagram (@The_Culinary_Cartel) and check out a step by step video for this recipe on my “Choc PB Tart” highlight.
This dessert is a winner as it can happily be made in advance, making it perfect for family gatherings, celebrations or impressing your tinder date with your culinary prowess. Spoiler alert, no one can resist a kitchen wizard.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
How do I remove the tart from the tin?
Make sure that your tin has a removable base. Place an item smaller than your tart base underneath (like a cup), and gently press your tart out of the tin. Then, simply slide the tart onto your serving plate and enjoy!