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Vegan Roasted Peanut Butter Chocolate Tart

I can't wait for you make this amazing, roasted vegan peanut butter chocolate tart! The cashew gives it such a creamy texture and the maple syrup adds a subtle sweetness. This tart is healthy enough to eat for breakfast, it's egg free, dairy-free, gluten-free, and refined sugar-free!



This recipe makes one 9-inch tart; suggested serving size… 1 ;).

Makes enough for 8 slices.



1 cup roasted, unsalted, peanuts (or raw and roast them yourself)

1.5 cups rolled oats (gluten free if desired)

¼ cup coconut oil

3 tbsp maple syrup

¼ tsp fine sea salt

Chocolate Filling:

1.5 cups raw, unsalted cashews, soaked for 4 hours OR boiled for 15 mins.

¾ cup pure maple syrup

1/3 cup dark chocolate chips, melted (30 second intervals in a microwave)

1/3 cup cocoa powder

½ cup coconut oil

2 tsp. pure vanilla extract

3 tbsp peanut butter

1/4 tsp fine sea salt

Roasted Peanut Butter Filling:

¼ cup smooth peanut butter

1 tbsp coconut oil, melted

½ tsp vanilla extract

1-2 tbsp nut milk (I used oat milk but it honestly doesn’t matter)

1 tbsp maple syrup





-Preheat oven to 350 F, very lightly oil a 9-inch pan (I prefer a spring-form pan for easy removal and easy slicing).

-In a food processor, blend ½ cup of the rolled oats on high until you have a rough crumb, set aside.

-In same bowl (don’t bother cleaning it), add roasted peanuts (process until sand like), then add coconut oil, maple syrup, salt, rest of the whole oats, and oat mixture and process until it sticks together between your fingers.

-Spread the crust mixture from the center of the pan outwards and up the sides. I like to use the bottom of a glass to evenly spread the mixture and create a solid base. Poke a few holes in the bottom with a fork.

-Bake the crust for 10 minutes. As soon as you take it out of the oven, use the same glass and gently press down the crust once more. This step is not mandatory but it gives your crust structure, makes it easier to slice, and creates more room for your delicious filling.

Chocolate Filling:

-Drain and rinse soaked cashews. In a high-speed blender (I use a Vitamix and can’t live without it), combine all the chocolate filling ingredients. You shouldn’t need to add more liquid but if you do, add 1 tsp of plant milk to the blender at a time. Blend until completely smooth and then blend some more.

-Pour the filling into the completely cooled crust.

-In a small bowl add in the peanut butter filling ingredients and whisk or blend until smooth and combined. You can either use a squeeze bottle or a spoon to draw circles (think target) in the chocolate filling with the peanut butter filling. Take a toothpick and draw lines from the centre of the torte to the outside, wiping off the toothpick in between each line. Or get creative and co crazy making whatever pattern you want.


I hope you love this Vegan Roasted Peanut Butter Chocolate Tart as much as I do! It was a hit in my family and it is honestly so easy to make! Don't forget to tag me on Instagram @KaitlynDickie if you make this and let me know how it turned out!

Kaits xox


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