Satisfy your sweet tooth with these luscious Vegan Chocolate Peanut Butter Truffle Mini Tarts. They are perfect for sharing with your sweetheart this Valentine’s Day. They’re also a great treat that you can keep all to yourself – if you don't want to share, don't worry, I won't tell anyone! This easy dessert recipe is vegan and gluten-free.
Chocolate and Peanut Butter
While I do love to bake, I'm terrible at creating my own recipes for baked goods. Baking is more of a science than an art, and I just don't have a scientific brain. I do love to create no-bake dessert recipes, like date truffles, cashew cheesecakes, and nut butter tarts, like this one.
In an effort to learn how to create my own baked goods, I took Fran Costigan’s Essential Vegan Desserts course with Rouxbe a few years ago. The course’s final assignment was to throw a dessert party and make five different types of bite-sized vegan treats. I decided to have a chocolate-themed party for Valentine’s Day. (I was mainly just looking for an excuse to eat more chocolate.) This recipe is one of my own creations from the assignment.
Chocolate and peanut butter have always been a favorite flavor combination of mine. I guess I can blame Reese's for that. There’s just nothing else like rich and decadent chocolate paired with smooth and creamy peanut butter. These mini tarts satisfy my cravings for both flavors, and they do taste a little like a peanut butter cup.
How to Make Chocolate Peanut Butter Truffle Mini Tarts
These mini tarts are super easy to make!
- First, you process all of the crust ingredients in a food processor.
- Then, you press the crust into your mini tart pan or cupcake pan.
- Next, you process all of the filling ingredients in a food processor or blender.
- Finally, you pour the filling into the crusts.
- Refrigerator your mini tarts for at least 2 hours before serving them.
Recipes Notes
I used a mini tart pan to make this recipe, and because of the small size, I made 24 small tarts. You can also use a cupcake pan, which will make 12 tartlets.
You can use almonds, walnuts, or pecans to make the crust. Because almonds are a harder nut than walnuts or pecans, they’ll take longer to process. They may also need an extra date or two, because they’re less oily and won’t stick together as easily.
When buying chocolate chips, make sure they don't contain any dairy. I like Enjoy Life chips.
If you're allergic to nuts, you can use sunflower seeds in the crust and sun butter in the filling.
Garnish these little tarts with berries or peanuts, or just eat them straight out of the pan. You can also freeze them for a rich and fudgy ice-cream like treat.
Vegan Chocolate Peanut Butter Truffle Mini Tarts
Ingredients
For the Crust
- 1 ½ cups raw almonds, walnuts, or pecans
- ½ cup unsweetened shredded coconut
- 10 medjool dates pits removed
- ½ teaspoon sea salt
For the Filling
- 1 cup semi-sweet chocolate chips
- 12-ounce package silken tofu drained
- 1 cup natural peanut butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ½ cup raspberries, sliced strawberries, or chopped peanuts for garnish optional
Instructions
- Make the Crust: Place all of the crust ingredients into a food processor fitted with an s-blade. Process until the mixture looks crumbly, like cookie crumbs.
- Take a bit of the crumb mixture and press it firmly into the bottom and sides of your mini tart pan or cupcake pan. A rubber spatula or a piece of wax paper will help keep the mixture from sticking to your hands. Repeat with the other sections of the pan. Set aside.
- Make the Filling: Fill a small saucepan with water and place on the stove over medium heat. Place the chocolate chips in another small saucepan or heat-proof bowl, and place on top of the water filled pan. Stir until the chocolate melts, being careful not to let it burn.
- Place the melted chocolate into a food processor fitted with an s-blade, along with the tofu, peanut butter, maple syrup, vanilla extract, and salt. Process until smooth and creamy, stopping to scrape down the sides, if necessary.
- Pour the chocolate mixture into the prepared crusts. Refrigerate for until the filling is firm, at least two hours.
- Carefully lift the mini tarts out the pan, using a small butter knife if needed. Garnish with raspberries, sliced strawberries, or chopped peanuts, if using.
- Refrigerate any unused tarts in an air-tight container for up to 3 days. They can be frozen for up to a month.
Originally posted February 6, 2022. Updated January 30, 2022.
More chocolate recipes you might enjoy include:
More Peanut Butter Recipes You Might Like Include:
- Chocolate–Peanut Butter Candy Bites from The Vegan 8 by Brandi Doming
- Peanut Butter Banana Oatmeal
- Chocolate Peanut Butter Smoothie
- Peanut Butter Bread
Becky Striepe
Oh my gosh, these look amazing, Dianne!
Dreena
For real, I was just looking in the fridge and cupboard thinking I'd like something like this. You read my mind, Dianne! So, um, just get here with them. 🙂
Dianne
Thank you, Dreena. I'll be right over! 🙂
Jenn
Chocolate and peanut butter are a match made in heaven. These look delightful! Perfect for the holiday.
Dianne
Thank you, Becky!
Ginny McMeans
This looks so delicious! I especially love you little shells.
Dianne
Thank you, Jenn!
Dianne
Thank you, Ginny!
Mary Ellen @ VNutrition
I'll have to make these for my husband, he's a pb and chocolate freak! The look totally delicious!
Amy Katz from Veggies Save The Day
Dianne, these look amazing! Chocolate Peanut Butter is my favorite flavor combination.
Vanessa @ VeganFamilyRecipes.com
How cute are these! I love the simplicity of the crust. Perfect for valentine's day! Can't wait to give then a try 😉
Linda @ Veganosity
The flavors and the textures in these sound incredible. Congrats on finishing the cooking course.
Sarah
Um, has this party already happened? Because I would like to come!!! These little treats look awesome, and I can only imagine the other 4 were equally delicious!
Ceara @ Ceara's Kitchen
These looks soooooo rich and decadent! The Vegan Desserts course sounds like so much! 🙂
Dianne
Thanks, Ceara!
Dianne
Thanks, Sarah! I wish you could have come!
Dianne
Thank you, Linda!
Dianne
Thank you, Vanessa!
Dianne
Thank you, Amy!
Dianne
Thanks, Mary Ellen! I hope he enjoys them!
Nicole Dawson
I just love the combination of peanut butter and chocolate!
Vegan Heaven
Yummy! These look so good, Dianne. Perfect for Valentine's Day tomorrow! 🙂
Dianne
Thank you, Sina!
The Vegan 8
So perfect for Valentine's Day tomorrow or let's be honest, anytime! Chocolate and peanut butter are a wonderful combo. These look so rich and decadent!
Dianne
Thank you, Brandi!
Sophia | Veggies Don't Bite
Chocolate and peanut butter is my weakness..gets me every time!
Dianne
It's the best flavor combo!