Peanut Butter Cup Tart

5 from 2 reviews


  • 3/4 cup (about 9) medjool dates, pitted and soaked in hot water for 5 minutes
  • heaping 3/4 cup roasted peanuts
  • 3/4 cup peanut butter
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. Bob’s Red Mill Gluten Free Oat Flour
  • 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


  1. For the crust: Line an 8-inch round cake pan with plastic wrap.
  2. 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.
  3. 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.
  4. Gently spread the filling onto the crust. Press it flat with your fingers, then stick it in the freezer to set, about 30 minutes.
  5. For the topping: Add melted coconut oil, cocoa powder, maple syrup, and vanilla to a small bowl. Mix to combine well.
  6. To assemble: Carefully remove the crust/filling from the cake pan. Remove the plastic wrap, and place the crust/filling on a plate.
  7. 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!
  8. Top with chopped peanuts and/or flaked sea salt. Store in the fridge, tightly wrapped in plastic wrap.

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