My husband’s favorite dessert growing up was Peanut Butter Rice Krispie Treats.
Made with crispy rice cereal, Karo syrup, chocolate chips, peanut butter chips (maybe peanut butter), and lots of sugar.
I used to make them for him when we were first married. Until we stopped all that processed food, high-sugar nonsense. 😉
Then recently, I made this chocolate peanut butter tart (inspired by this original recipe from Renee at Raising Generation Nourished).
I started following Renee’s tart recipe, but I didn’t have all of the ingredients. Then I realized that I could use the chocolate layer from our GAPS Chocolate Peanut Butter Cups, and the almond flour crust from our Instant Pot cheesecake.
The peanut butter layer comes from Renee, with the exception that I subbed coconut syrup for maple syrup, to give this layer a caramel-y flavor and lower glycemic index.
Voila, a delicious tart made from staple ingredients that I already had in my pantry!
And guess what my husband said? They taste just like his childhood rice krispie treats!
Well, not quite exactly, because they are different. But the taste and texture fit the bill! He gets the chocolate, the peanut butter, the crunch from the almond layer, and of course, the sweetness (just not as much)… this time made with real, whole foods.
I call that a win-win! We love this tart!
I hope you make it soon! Enjoy!
Chocolate Peanut Butter Tart
Who else used to love Peanut Butter Rice Krispie Treats... until you stopped eating processed food and refined sugar? Inspired by one of our favorite childhood dessert recipes, this Paleo chocolate peanut butter tart is perfect for families, couples, singles... anyone who loves dark chocolate sweet treats! With a healthy almond flour crust, this tart is flourless, gluten-free, grain-free, dairy-free, even egg-free.
For the nut crust:
- 2-1/2 cups blanched almond flour
- 2-1/2 tablespoons coconut sugar or other crystalline sweetener of choice (evaporated cane juice, Rapadura, etc.)
- 5 tablespoons coconut oil melted
For the nut butter layer:
- 1 cup peanut butter or other nut butter of choice
- 2/3 cup coconut oil
- 1/3 cup coconut syrup or other liquid sweetener of choice (maple syrup, honey)
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt omit or halve if nut butter is salted
For the chocolate layer:
- 1/2 cup coconut oil
- 1 cup cocoa powder
- 2 teaspoons vanilla extract
- 1/4 cup coconut syrup or other liquid sweetener of choice (maple syrup, honey)
To make the nut crust…
Preheat oven to 350 degrees Fahrenheit.
Combine all ingredients.
Press mixture into a into a 9-inch tart pan.
Bake for 10 minutes.
Remove from oven and let cool completely in the freezer.
To make the nut butter layer…
Combine all ingredients in small sauce pan.
Warm over medium heat until all is melted and smooth.
When crust is cooled, pour this nut butter layer over the crust.
Put the tart pan back in the freezer for 1 hour to set.
To make the chocolate layer…
Once nut butter layer is set, melt coconut oil over low heat while whisking until just barely melted (do NOT let it get hot!).
Remove from heat.
Whisk in remaining chocolate layer ingredients.
Pour mixture over the nut butter layer.
Return to freezer to set.
Once set, cut into thin slices and enjoy!
If the chocolate “seizes” and is like a paste with coconut oil oozing out (instead of smooth and pourable), let cool, then gently rewarm while stirring and adding a teaspoon of coconut oil at a time. This doesn't always work.
Another thing you can do is let it cool completely, then blend in the blender until smooth. This also doesn't always work. It is best just not to let the coconut oil get hot when melting it.
What was your favorite childhood dessert? Will you try this Paleo chocolate peanut butter tart?
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Bonnie Crochet says
Interested in learning more about healthy desserts
Sonya Hemmings says
You’re in the right place, Bonnie! We have featured many recipes for healthy desserts here on the blog, and there are many more in our recipe archive. Feel free to browse by keyword or ingredient to find what you’re looking for.
Sonya, TCS Customer Success Team
Good golly miss molly! This is amazing! Just made it…it was easy and both my husband and daughter love it!
Thanks and Blessings!
Janet Trapp says
Does the almond flour have to be blanched. Can unblanched be used?
Vicki Henry says
The difference between blanched and unblanched almond flour is that blanched does not contain the skin from the almond. Whereas, unblanched contains the almond skin.
So you can use unblanched almond flour. It’s a preference thing.
~ Vicki, TCS Customer Success Team
Lou Anchor says
Can this tart be frozen?
We have not tried freezing it but I don’t see why not. 🙂
~TCS Customer Success Team