NO-BAKE HIGH-PROTEIN TARTS
These no-bake peanut and chocolate tarts are very nutritious and loaded with wholesome ingredients. You can serve them as a healthy snack, light dessert, or as an afternoon pick-me-up.
The tarts are vegan, gluten-free, and soy-free.
MEET THE INGREDIENTS
This is what you’ll need to make it:
Tarts: dates, dry roasted peanuts, almonds, rolled oats, peanut butter, and coconut flour.
Chocolate frosting: dark chocolate (85% cacao), coconut cream, agave syrup.
HOW TO MAKE PEANUT AND CHOCOLATE TARTS
TARTS
- Place almonds and rolled oats in a food processor and process until they are finely ground.
- Drain dates and squeeze out any excess water.
- Add dates and peanut butter to the food processor and process until it all sticks together. Adjust sweetness.
- Transfer the mixture to a bowl, add chopped peanuts and stir well.
- And last, add coconut flour and mix briefly with a hand mixer on low speed until all is well combined.
- Spread the mixture into approx. 6 silicone tart molds (7 or 8 cm diameter) and press down firmly to form the base.
- Place tarts in the fridge for an hour or two to allow them to set.
CHOCOLATE FROSTING
- Melt chocolate over low heat in a medium pot. Stir until smooth.
- Place coconut cream (see Note on coconut cream), melted chocolate, and agave to the blender, and blend briefly until smooth and silky.
- Spread the topping on top of each tart.
- Place the tarts in the fridge for half an hour to allow the topping to firm up.
NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk or the chocolate frosting won’t be as firm. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
PEANUT AND CHOCOLATE TARTS ARE:
- Gluten-free
- Vegan
- Soy-free
- Easy to make
- Healthy and wholesome
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Peanut and Chocolate Tarts
Ingredients
Tarts
- 200 g dates soaked in water for a couple of hours
- 100 g dry roasted peanuts roughly chopped
- 50 g almonds ground
- 50 g gluten-free rolled oats ground
- 50 g chunky peanut butter
- 20 g coconut flour
Chocolate topping
- 80 g dark chocolate
- 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 2 tablespoons agave
Instructions
Tarts
- Place almonds and rolled oats in a food processor and process until they are finely ground.
- Drain dates and squeeze out any excess water.
- Add dates and peanut butter to the food processor and process until it all sticks together. Adjust sweetness.
- Transfer the mixture to a bowl, add chopped peanuts and stir well.
- And last, add coconut flour and mix briefly with a hand mixer on low speed until all is well combined.
- Spread the mixture into approx. 6 silicone tart molds (7 or 8 cm diameter) and press down firmly to form the base.
- Place tarts in the fridge for an hour or two to allow them to set.
Chocolate topping
- Melt the chocolate in a medium pot over low heat. Stir until smooth and let it cool down a bit.
- Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
- Spread the topping on top of each tart.
- Place the tarts in the fridge for half an hour to allow the topping to firm up.
Notes
* The nutritional information provided is calculated automatically and should be used as an estimate.
2 comments
Slaven is there a gluten free option for the oats? I posted this on my feed and my niece would love to make it but shes gf and can’t even use oats
Hi, Susan! I always buy certified gluten-free oats for my recipes but I guess your niece can’t even tolerate those. Maybe you could try with ground almonds or almond flour. I think that might work.