Healthy Chocolate Peanut Butter Tarts (vegan, gluten-free, refined sugar free)
These chocolate peanut butter tarts are incredibly easy to make, but look like you slaved away in the kitchen all day. They taste incredible and I love all the textures of this healthy dessert. I used Emmy’s Organic dark cacao coconut cookies for the base and crumble top. I love their cookies because it’s made with clean ingredients and taste amazing. They are the perfect dessert when you need something sweet, a snack, pre/post workout fuel, or quick breakfast. There are so many yummy flavors too! You can find them at Sprouts, Whole Foods, most grocery stores, and some Costco locations! I sometimes see it at TJ Maxx or Home Goods too! For the filling, I used my favorite plain coconut yogurt by So Delicious but you can use any (thick) non-dairy plain yogurt. A cashew yogurt would also taste amazing here! This recipe only takes a few ingredients and it’s one of my favorites. Something about peanut butter and chocolate…I just can’t get enough of it!
Healthy Chocolate Peanut Butter Tarts (vegan, gluten-free, refined sugar free)
Ingredients
Tarts
- 10 Emmy’s Organic dark cacao coconut cookies
- 1/2 cup plain coconut yogurt (I used So Delicious plain yogurt)
- 1/4 cup natural, drippy peanut butter
- 2-3 tbsp pure maple syrup
Topping
- 2-3 tbsp drippy peanut butter
- 1/3 cup dairy free chocolate chips (I like Enjoy Life or Lily's)
- 1/2 tsp coconut oil
- 1-2 Emmy’s Organic dark cacao coconut cookies, crumbled
Instructions
- To make the tarts, crumble 10 Emmy’s cookies and divide them into 6 lightly greased (I used coconut oil) muffin tins/cavities. Press the crumbs firmly into each of the muffin tins making little tart cups.
- Make the filling by combining the yogurt, peanut butter, and maple syrup in a small bowl. Mix until well combined and smooth. Divide evenly into the 6 cups. Place in the freezer for 10 minutes.
- To top the tarts, drizzle peanut butter over each tart. Melt chocolate chips and coconut oil in a small bowl in the microwave in 30 second increments, stirring after each increment. Melt until mixture is nice and smooth after you stir it. Careful not to burn the chocolate. Drizzle over each tart. Take the crumbled cookies and sprinkle over each tart. Place in the freezer for 20 minutes.
- Carefully remove each tart from the pan by taking a butter knife and running it along the outside of each tart. Lift tarts out and place on a plate. Enjoy! Store in an airtight container in the fridge or freezer. If freezing, let it sit for 15-20 minutes on the counter before eating.
