Raw Chocolate Peanut Butter Tart

Raw Chocolate Peanut Butter Tart[Raw, Gluten-Free, Dairy-Free]

If you’ve ever had a slice of a Dairy Queen ice cream cake, you know that it’s all about the chewy brownie layer. And if you haven’t ever had a slice, you haven’t really lived. It’s been a long, long time since we’ve had one of those cakes around here, but the appreciation for that heaven-sent brownie layer still lingers. That texture is what inspired this dessert. We wanted to create a crust that mimics the brownie layer and then top it with other amazing stuff.

Not really sure what Dairy Queen puts into that layer, and not really sure we want to know. What’s in the past is in the past. What matters is that we’ve created a pretty comparable equivalent and wait for it — it’s easy to make and healthy.

INGREDIENTS [makes 1 - 3" tart]

1 1/2 c. raw walnuts
2 1/2 Tbsp. cocoa powder
2 1/2 Tbsp. raw agave or honey
1/2 tsp. sea salt

INGREDIENTS [for chocolate layers]

1 1/2 ripe avocados
5 Tbsp. cocoa powder
3 Tbsp. coconut oil
6 Tbsp. coconut palm sugar
1 vanilla bean
pinch of sea salt

INGREDIENTS [for peanut butter layer]

1/2 c. smooth raw peanut butter
1 tsp. coconut oil
1 tsp. coconut palm sugar

Add walnuts, cocoa, and salt to the food processor. Pulse until well combined.

Raw Chocolate Peanut Butter Tart

Raw Chocolate Peanut Butter TartAdd the honey and continue food processing until a dough forms. Lightly grease the form with coconut oil. Spoon a portion of the dough into the bottom of the form and use your hands to press it into a flat layer about 1/3″ thick. Place in the freezer while you make the fillings.

Raw Chocolate Peanut Butter Tart Raw Chocolate Peanut Butter Tart

Add chocolate filling ingredients to the food processor and blend until smooth. Set aside

In a separate bowl, mix together peanut butter and coconut oil.

Remove the crust from the freezer, pour a layer of chocolate over the brownie layer, and use the back of a spoon to smooth it out. Then add a layer of peanut butter and gently smooth it out, being careful not to mix the layers. Finally, add another layer of chocolate on top of the peanut butter and smooth it out.

Raw Chocolate Peanut Butter Tart

Place the dessert into the freezer and allow it to freeze for 2 hours. Remove, serve, and sinfully enjoy. This dessert is decadence on decadence on gooey, brownie-like decadence.

Raw Chocolate Peanut Butter Tart
Serves 2
Gluten-Free, Raw, Dairy-Free
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Crust
  1. 1 1/2 c. raw walnuts
  2. 2 1/2 Tbsp. cocoa powder
  3. 2 1/2 Tbsp. raw honey
  4. 1/2 tsp. sea salt
Chocolate Layer
  1. 1 1/2 ripe avocados
  2. 5 Tbsp. cocoa powder
  3. 3 Tbsp. coconut oil
  4. 6 Tbsp. coconut palm sugar
  5. 1 vanilla bean
  6. pinch of sea salt
Peanut Butter Layer
  1. 1/2 c. smooth raw peanut butter
  2. 1 tsp. coconut oil
  3. 1 tsp. coconut palm sugar
Instructions
  1. 1. Add walnuts, cocoa, and salt to the food processor. Pulse until well combined.
  2. 2. Add the honey and continue food processing until a dough forms. Grease the form lightly with coconut oil. Spoon a portion of the dough into the bottom of the form and use your hands to press it into a flat layer about 1/3″ thick. Place in the freezer while you make the fillings.
  3. 3. Add chocolate filling ingredients to the food processor and blend until smooth. Set aside
  4. 4. In a separate bowl, mix together peanut butter and coconut oil.
  5. 5. Remove the crust from the freezer, pour a layer of chocolate over the brownie layer, and use the back of a spoon to smooth it out. Then add a layer of peanut butter and gently smooth it out, being careful not to mix the layers. Finally, add another layer of chocolate on top of the peanut butter and smooth it out.
  6. 6. Place the dessert into the freezer and allow it to freeze for 2 hours. Remove, serve, and sinfully enjoy.
Adapted from Thefitchen
Adapted from Thefitchen
The Fitchen http://thefitchen.com/

Comments

  1. jessica says

    EDITED!! This is a pretty expensive serving of dessert… at 1.5 cups of raw walnuts per serving and about .5 cup of cacao powder? id have to cut it down into bite size pieces if my whole family were to enjoy this treat. Regardless, it really looks delish!

    • thefitchen says

      It’s definitely not the cheapest dessert recipe – not something we would make often! I think it cost us around $8 in ingredients, many of which we bought in bulk and were able to get cheaper. Nevertheless, it’s a decadent, special occasion type of treat!

  2. says

    You make the process so easy to follow. I made the recipe and as I was having a slice my boyfriend mooched a bit – he almost just took my plate to have for himself! I made sure to give him his own slice after that.
    This recipe is a keeper! The flavors go so well together.

  3. Sharon says

    I made this last night and it was so rich and delicious! Thanks for posting. My husband and I are trying to be mostly raw vegans and it’s awesome to still have some treats we can enjoy.

  4. Jen says

    My sister is gluten free and dairy free and think this would be an awesome birthday cake for her upcoming birthday. I have a few questions though, what type/size of form did you use? Can this be frozen longer and then defrosted and served (a few days)? Where is the best place to find raw pb and the other raw ingredients? Thanks!

    • thefitchen says

      We made a small tart (3″ diameter) since it’s just the two of us here! The recipe could easily be doubled or tripled to make a larger “ice cream cake”. It would be fine to make in advance. Just be sure to keep it covered in the freezer to avoid freezer burn and let it thaw for 30-45 minutes before serving because it will be solid! We get our raw pb from a local organic market here in Brooklyn. That would be your best bet as I don’t think commercial grocers carry it. Good luck, we hope she loves it! :)

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