dessert Recipe

Store Cupboard Chocolate Tart

easy vegan chocolate peanut butter tart


1 cup (or coffee mug) mixed nuts - whatever you have in your cupboard

1/4 cup mix of cacao nibs and pine nuts (don't worry if you don't have these)

8 juicy medjool dates (if using dried dates, add an extra 4 dates and soak in warm water for 30 mins)

3 tbsp desiccated coconut


3 tbsp peanut butter

1 bar dark chocolate (around 100g / 4oz)

single cream (I used oatly - 100ml / 1/2 cup)

1 square of chocolate to grate on top

pinch of salt



Roast the nuts at 180ºC (350ºF) for 10 minutes

Once golden add food processor with the cacao nibs, desiccated coconut and dates and blend until sticky

Press down into the base of a tart tin and set aside

Pour in the 3 tbsp peanut butter to create the middle layer (feel free to add more peanut butter)

Heat the single cream in a ban marie then add the chocolate and slowly melt together adding a pinch of salt, then pour over the peanut butter layer and leave to set

Once set, grate the square of chocolate on the top to finish!

Keep chilled, and remove from the fridge a few minute before eating to allow to go to warm a little (it tastes better!)


easy vegan chocolate peanut butter tart
easy vegan chocolate peanut butter tart

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