Peanut caramel and chocolate tart

Thank you to everyone who left comments on my last post. I really enjoyed reading the feedback and suggestions on what you would like to see more of on this blog. The winner of the Wilton mini doughnut pan, selected by, is Hannah of Wayfaring Chocolate! Please email me your mailing address so I can send it out to you!

Now, on to dessert.

Peanut Butter Caramel and Chocolate Tart | A Dash of Compassion

I don’t remember the last time I bit into a Snickers bar, but I’d imagine it tastes something like this sinfully delicious tart, which was the perfect ending to a meal with my brother- and sister-in-law last Saturday. They came to the city for the day and I suggested they stop by for dinner and drinks before heading home that evening. With little time to prepare, I whipped up Angela’s creamy 15-minute avocado pasta, a salad and bruschetta for our meal, and, lucky for us, I just happen to have this new recipe creation in my freezer for dessert.

It’s a little nerve-racking when I share my dessert experiments with others, not knowing if it should have been tweaked just a little more. Thankfully, this peanut caramel and chocolate tart came out just as I had intended. The combination of a light peanut crust (adapted from my pistachio-poppyseed crust), toasted peanuts and caramel (made from a base of brown rice syrup and peanut butter), and a smooth dark chocolate ganache turned out to be a sophisticated, vegan version of the popular candy bar I grew to love as a child. The best part? No sugar or butter or other non-vegan ingredients are required. Enjoy!

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Peanut caramel and chocolate tart

Yield: one 8-inch tart


For the crust:

    • 3/4 cup unbleached AP flour
    • 1/3 cup whole wheat pastry flour
    • 1/2 cup ground peanuts (or other nuts)
    • 1/8 tsp baking soda
    • 1/8 tsp sea salt
    • 1/4 cup sunflower or canola oil
    • 1/4 cup pure maple syrup
    • 1/2 tsp pure vanilla extract
    • 1 cup peanuts, toasted

For the filling:

    • 1/2 cup brown rice syrup
    • 1/4 cup smooth, natural peanut butter
    • 1 tbsp agave nectar
    • 2 tbsp flax meal
    • 1/2 tsp pure vanilla extract
    • 1 tsp arrowroot
    • 1/4 cup unsweetened almond milk

For the chocolate topping:

  • 4 oz. dark chocolate
  • 2 tbsp almond milk


For the crust:

    1. In a large bowl, whisk together the unbleached flour, whole wheat flour, ground peanuts, baking soda and salt.
    2. In small bowl, whisk together the oil, maple syrup and vanilla. Add the liquid mixture to the dry mixture and mix until a dough forms.
    3. Press the dough into a flat disk shape and wrap tightly in plastic wrap. Refrigerate for about 30 minutes. While the dough is chilling, proceed with the filling (recipe below).
    4. Remove the dough from the fridge and roll it out between 2 pieces of parchment paper, working from the middle out, until it is large enough to fit into a 7- or 8-inch tart pan with a removable bottom.
    5. Carefully transfer the dough to the tart pan and gently press it down to fit, filling cracks where needed. Be sure the dough is not thicker where the sides and bottom meet. Trim any excess dough on the rim. Refrigerate for 15 minutes.
    6. Evenly spread the toasted peanuts over the bottom of the tart and spoon the filling over top, making sure all the peanuts are covered in the filling.
    7. Bake the tart at 300 degrees on the bottom rack of the oven for about 25 minutes, or until the filling starts to bubble and the crust is light golden. Remove the tart from the oven and allow it to cool completely. Return the tart to the fridge for 2 to 3 hours to firm up before topping with chocolate ganache (recipe below). Place the tart back in the fridge to allow the chocolate to firm up before serving. Store leftovers in the fridge or freezer, covered with plastic wrap.

For the filling:

    1. In a medium bowl, stir together the brown rice syrup, peanut butter, agave nectar, flax meal and vanilla until smooth.
    2. In a small bowl, whisk together the arrowroot and almond milk until the arrowroot is dissolved. Add the mixture to the brown rice syrup mixture and stir until well combined and smooth.

For the chocolate topping:

  1. Melt the chocolate using a double boiler and whisk in the almond milk until smooth.



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