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3-INGREDIENT CHOCOLATE PEANUT BUTTER TART (vegan, GF option*) ⁣ ⁣ Bringing back…

Family Recipes

3-INGREDIENT CHOCOLATE PEANUT BUTTER TART (vegan, GF option*) ⁣ ⁣ Bringing back…

3-INGREDIENT CHOCOLATE PEANUT BUTTER TART (vegan, GF option*) 🥜🍫 ⁣

Bringing back this oldie but a goodie because it’s the holiday season and now is the time to be whipping out the impressive treats to share with your friends & family! 🤪 If you are lazy and want to impress, then definitely pull this one out ✨⁣

You literally won’t believe how simple and easy this is until you try it😙⁣

This tart definitely isn’t exactly the epitome of “healthy” but it’s easy to make & yummy! If you aren’t a fan of peanut butter then you can easily substitute a different nut butter like almond, cashew etc and it would definitely still work! ✨⁣

Here is the recipe ➡️⁣

3-INGREDIENT CHOCOLATE PEANUT BUTTER TART (vegan, GF option*) 🥜🍫⁣

MAKES: 1 giant tart (serves 8-12)⁣

CRUST:⁣
✅ 400g plain cookies ( I just used digestive biscuits, can sub for GF ones too )⁣
✅ 1/4 cup peanut butter (I used byronbaypeanutbutter )⁣
✅ 1/2 cup water (can sub for plant milk) ⁣

FILLING:⁣
✅ 1 1/2 cups peanut butter⁣
✅ 1 1/2 cups vegan dark chocolate ⁣
*Optional: pinch of salt ⁣

METHOD: ⁣
1. Preheat the oven to 180 degrees Celsius, prepare a tart tin (mine was 30cm in diameter) ⁣
2. In a food processor (I used my magimix_australia ) blitz the cookies until they are fine crumbs, then add in the peanut butter and water until the mixture clumps together.⁣
3. Press the cookie crust as an even layer into the tart tin. Bake in the oven for 15 minutes until golden, remove and allow to cool for a few hours.⁣
4. Make the filling by melting together the chocolate and peanut butter until smooth.⁣
5. Pour the filling into tart crust and set in the fridge for 3 hours until firm⁣
6. Slice and enjoy!! ⁣
** Storage: in an airtight container in the fridge for up to 2 weeks or in the freezer for months! ⁣

If you try this the please let me know! ✨❤️⁣


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