So I was going to post a Mexican recipe for you all today because, you know, Cinco.
But I literally could not wait one more second before sharing this baby with you!
Is it a surprise that chocolate and peanut butter outweigh Mexican food consumption on Fooduzzi? It’s a tough choice for sure – Mexican food is probably my favorite cuisine! But nothing…NOTHING is better than this.
You see, Mama Fooduzzi fueled this addiction from a young age. Peanut butter and jelly (or honey on a special occasion) was a regular for me. Peanut butter toast with some crunchy cinnamon-sugar was one of my all-time favorite weekend breakfasts. And I was definitely known for dipping a spoon into a big ol’ tub of PB, followed by a handful of chocolate chips, on certain occasions.
…I guess some things don’t change ?
But one thing I could almost always count on was her keeping a small little bag of Mini-Reese’s Peanut Butter Cups in the pantry. My mom would barely touch them; she was way ahead of me on this whole whole foods lifestyle.
Me, on the other hand? I could not.say.no. When I’d come home from school, my hand would be in that bag. When I was done with dinner, my hand would be in that bag. When it was almost bedtime, my hand would be in that bag.
Portion control went completely out the window when faced with my two great loves of peanut butter and chocolate.
…yep, some things just never change.
Once I got older and experienced a few Freshman 15s, I took a play out of my mom’s handbook and adopted an eating style full of fruits, vegetables, and whole foods.
And luckily, my chocolate-peanut butter addiction has never been fiercer.
Friends, allow me to introduce you to my new favorite food: this Peanut Butter Cup Tart.
Yes. My favorite food. Out of all the foods! This is it.
If you have a mom who’s crazy about her sweets, you must make this pronto. If you have the SEVEN ingredients required to make this recipe, you must make this pronto. Heck! If you have a kitchen, you must make this pronto!!
Not only are there minimal ingredients involved (yay!), but it couldn’t be easier if it tried. Or more delicious because I resorted to some of my old stand-by recipes to create one perfect ultra recipe!
The bottom? Basically these. They’re delicious in their own right, but it masterfully holds all of the filling in its place. It also give the tart such an addictive crunch and chew!
The filling? Basically these. I wanted a filling that wouldn’t ooze all over the place, so I resorted to my old stand-by peanut butter filling recipe. It’s a simple mixture of melted peanut butter, maple syrup, and Bob’s Red Mill Gluten Free Oat Flour, but it turns out perfect every single time. It reminds me of a cross between peanut butter cookie dough and the filling of a Reese’s. Literally what dreams are made of.
The topping? Basically this sauce. It’s my favorite refined sugar-free and vegan homemade chocolate sauce! I seriously make this stuff once a week, and it’s perfect as the chocolate coating to our peanut butter cup tart masterpiece. It’s super thick and totally creamy. I’m so in love with this stuff!
And let me tell you from experience, finishing the day with a slice of this tart…magical. I literally look forward to it all.day.long. No shame.
As you can probably tell by the ingredient list, this tart is riiiiiich, so a little goes a long way. Unless you’re me and your chocolate-peanut butter cravings simply cannot be tamed. ?
And the fact that it’s no-bake makes it THE perfect Mother’s Day treat! While it looks (and tastes) super impressive, you won’t be spending all day in the kitchen whipping up this dessert – you’ll be spending the time with your mama.
Peanut Butter Cup Tart
- Yield: 1 pie (8-10 servings)
- FOR THE CRUST:
- 3/4 cup (about 9) medjool dates, pitted and soaked in hot water for 5 minutes
- heaping 3/4 cup roasted peanuts
- FOR THE FILLING:
- 3/4 cup peanut butter
- 2 Tbsp. pure maple syrup
- 1 Tbsp. Bob’s Red Mill Gluten Free Oat Flour
- FOR THE TOPPING:
- 3 Tbsp. coconut oil, melted
- 6 Tbsp. cocoa powder, sifted
- 1 and 1/2 Tbsp. pure maple syrup
- splash pure vanilla extract
- for topping: peanuts, flaked sea salt
- For the crust: Line an 8-inch round cake pan with plastic wrap.
- Drain the dates well, and add them to a food processor with the peanuts. Pulse until a sticky ball forms. Press into prepared cake pan, and set in the fridge while you make your filling.
- For the filling: Gently melt peanut butter in a small pan. Remove from heat and add maple syrup and oat flour. Mix to combine well. The mixture will be on the drier side, and it’ll form a ball. If it’s still wet, add more oat flour by the 1/2 Tbsp. until it comes together.
- Gently spread the filling onto the crust. Press it flat with your fingers, then stick it in the freezer to set, about 30 minutes.
- For the topping: Add melted coconut oil, cocoa powder, maple syrup, and vanilla to a small bowl. Mix to combine well.
- To assemble: Carefully remove the crust/filling from the cake pan. Remove the plastic wrap, and place the crust/filling on a plate.
- Pour topping over the filling, using a spatula to make sure the entire top is covered. It’s OK if some chocolate drips down the sides – it’s artsy!
- Top with chopped peanuts and/or flaked sea salt. Store in the fridge, tightly wrapped in plastic wrap.
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious products that I love for this recipe! All opinions are my own.
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