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You are here: Home » Food Preparation » Paleo Chocolate Peanut Butter Tart (grain-free, dairy-free, egg-free)

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Paleo Chocolate Peanut Butter Tart (grain-free, dairy-free, egg-free)

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beautiful chocolate peanut butter tart sprinkled with sea salt, with a wedge slightly separated from the rest, and text overlay: "Paleo Peanut Butter Tart like healthy Rice Krispie Treats! (grain-free, dairy-free, egg-free)"

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 with a wedge cut out and slightly separated from the rest of it
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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.

Course Dessert
Prep Time 25 minutes
Cook Time 10 minutes
Setting Time 1 hour 30 minutes
Total Time 35 minutes
Servings 20 slices
Author Wardee Harmon

Ingredients

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)

Instructions

To make the nut crust…

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine all ingredients.
  3. Press mixture into a into a 9-inch tart pan.
  4. Bake for 10 minutes.
  5. Remove from oven and let cool completely in the freezer.

To make the nut butter layer…

  1. Combine all ingredients in small sauce pan.
  2. Warm over medium heat until all is melted and smooth.
  3. When crust is cooled, pour this nut butter layer over the crust.
  4. Put the tart pan back in the freezer for 1 hour to set.

To make the chocolate layer…

  1. Once nut butter layer is set, melt coconut oil over low heat while whisking until just barely melted (do NOT let it get hot!).
  2. Remove from heat.
  3. Whisk in remaining chocolate layer ingredients.
  4. Pour mixture over the nut butter layer.
  5. Return to freezer to set.
  6. Once set, cut into thin slices and enjoy!

Recipe Notes

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?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Paleo Recipes Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Bonnie Crochet says

    May 12, 2019 at 7:56 am

    Interested in learning more about healthy desserts

    Reply
    • Sonya Hemmings says

      May 13, 2019 at 9:37 am

      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

      Reply
  2. Angie says

    May 14, 2019 at 9:27 pm

    Good golly miss molly! This is amazing! Just made it…it was easy and both my husband and daughter love it!
    Thanks and Blessings!

    Reply
  3. Janet Trapp says

    August 26, 2019 at 9:29 pm

    Does the almond flour have to be blanched. Can unblanched be used?

    Reply
    • Vicki Henry says

      August 27, 2019 at 1:32 pm

      Hi Janet,

      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

      Reply
  4. Lou Anchor says

    November 11, 2019 at 3:51 pm

    Can this tart be frozen?

    Reply
    • Peggy says

      November 13, 2019 at 1:10 pm

      Hi, Lou,
      We have not tried freezing it but I don’t see why not. 🙂
      ~TCS Customer Success Team

      Reply
  5. Debbie Brophy says

    September 12, 2024 at 4:17 pm

    I usually buy natural peanut butter that needs to be stirred and stored in the fridge. Will that still work in this recipe?

    Reply
    • Makenzie Reed says

      September 13, 2024 at 3:19 pm

      Hi, Debbie.

      Yes, that should work just fine. 🙂

      ~Makenzie, TCS Success Team

      Reply

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photo collage of beautiful chocolate peanut butter tart with wedges cut out of it and text overlay: "Paleo Chocolate Peanut Butter Tart like healthy Rice Krispie Treats! (grain-free, dairy-free, egg-free)"

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