Easy Chocolate PB Tart (GLUTEN FREE + VEGAN)


For the crust

  • 1 cups almond meal
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup unsweetened cocoa powder or chocolate protein powder
  • 1/4 cup coconut oil, melted

For the filling

  • ½ cup canned full-fat coconut milk
  • 6 oz. 70 – 80% chocolate, finely chopped
  • ¼ cup creamy natural peanut butter


  1. Lightly grease a 9-inch pan with a removable bottom with oil.
  2. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside.
  3. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, add peanut butter then stir until smooth. Pour the filling into the prepared crust.
  4. Garnish the top with shaved chocolate, strawberries, raspberries, etc.
  5. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
  6. Store all leftovers in an airtight container in the refrigerator.

Previous articleSalata Eatery:
CPT, FMS, CF-L1. Natural Athlete. Vinyasa Yoga and fudge brownie lover.