{"id":31636,"date":"2025-08-23T10:50:23","date_gmt":"2025-08-23T03:50:23","guid":{"rendered":"https:\/\/9amchef.com\/?p=31636"},"modified":"2025-08-23T10:50:23","modified_gmt":"2025-08-23T03:50:23","slug":"chocolate-peanut-butter-pretzel-tart","status":"publish","type":"post","link":"https:\/\/9amchef.com\/chocolate-peanut-butter-pretzel-tart\/","title":{"rendered":"Chocolate Peanut Butter Pretzel Tart"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Indulge in the deliciousness of this easy-to-make vegan chocolate peanut butter tart! With just six ingredients and no baking required, you can whip up this treat in just 20 minutes. Here’s how:<\/p>\n\n\n\n

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Chocolate Peanut Butter Pretzel Tart<\/h2>\n\t\t

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*Crust:*<\/h4>
  • 4 cups pretzels (gluten-free or regular)<\/li>
  • 2\/3 cup smooth (unsweetened peanut butter)<\/li>
  • 1\/4 cup agave or maple syrup<\/li>
  • 2 tbsp melted coconut oil<\/li><\/ul>

    *Filling:*<\/h4>
    • 12 oz dark chocolate (preferably 72%)<\/li>
    • 1 can (13.5 fl oz full-fat coconut milk)<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. In a food processor, combine 4 cups of gluten-free pretzels (regular works too!), 2\/3 cup smooth, unsweetened peanut butter, 1\/4 cup agave or maple syrup, and 2 tablespoons melted coconut oil. Pulse until it forms a fine crumb mixture.<\/li>
      2. Pour the mixture into a 9″ tart pan with a removable bottom. Use your fingers or the bottom of a round measuring cup to press the crust firmly into the pan and up the sides. Place the crust in the freezer to firm up while you prepare the chocolate filling.<\/li>
      3. In a small saucepan, heat a can of full-fat coconut milk over medium-low heat (don’t let it boil). Meanwhile, chop 12 oz of dark chocolate into shards or use chocolate chips.<\/li>
      4. Place the chocolate in a heat-safe bowl and pour the hot coconut milk over it. Cover with a tea towel and let it sit for about 2 minutes. Then, stir until the chocolate is fully melted, creating a creamy ganache.<\/li>
      5. Pour the chocolate filling into the crust and refrigerate for a few hours until set. Optionally, top with chopped peanuts before serving.<\/li><\/ol>\t<\/div>\n\t
        \n\t\t
          \n
        • Opt for creamy unsweetened peanut butter.<\/li>\n
        • Use about 72% dark chocolate or adjust to your preference.<\/li>\n
        • Choose full-fat canned coconut milk for a rich, creamy ganache.<\/li>\n
        • Serve the tart cold and consider topping it with crushed peanuts and flaky sea salt for added texture.<\/li>\n<\/ul>\n

          **Storage:**<\/strong>
          Keep any leftovers in the refrigerator in an airtight container to preserve the deliciousness. The high fat content of coconut milk and chocolate can absorb unwanted flavors if left exposed for too long. Enjoy your delightful, no-fuss chocolate peanut butter tart!<\/p>\n\t<\/div>\n\t

          \n\t\t
          Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
          \n\t

          Chocolate Peanut Butter Pretzel Tart<\/h2>\n\t\t

          \n\t\t\t<\/p>\n\t

          \n\t\t\t<\/div>\n\t
          \n\t\t

          *Crust:*<\/h4>
          • 4 cups pretzels (gluten-free or regular)<\/li>
          • 2\/3 cup smooth (unsweetened peanut butter)<\/li>
          • 1\/4 cup agave or maple syrup<\/li>
          • 2 tbsp melted coconut oil<\/li><\/ul>

            *Filling:*<\/h4>
            • 12 oz dark chocolate (preferably 72%)<\/li>
            • 1 can (13.5 fl oz full-fat coconut milk)<\/li><\/ul>\t<\/div>\n\t
              \n\t\t
              1. In a food processor, combine 4 cups of gluten-free pretzels (regular works too!), 2\/3 cup smooth, unsweetened peanut butter, 1\/4 cup agave or maple syrup, and 2 tablespoons melted coconut oil. Pulse until it forms a fine crumb mixture.<\/li>
              2. Pour the mixture into a 9″ tart pan with a removable bottom. Use your fingers or the bottom of a round measuring cup to press the crust firmly into the pan and up the sides. Place the crust in the freezer to firm up while you prepare the chocolate filling.<\/li>
              3. In a small saucepan, heat a can of full-fat coconut milk over medium-low heat (don’t let it boil). Meanwhile, chop 12 oz of dark chocolate into shards or use chocolate chips.<\/li>
              4. Place the chocolate in a heat-safe bowl and pour the hot coconut milk over it. Cover with a tea towel and let it sit for about 2 minutes. Then, stir until the chocolate is fully melted, creating a creamy ganache.<\/li>
              5. Pour the chocolate filling into the crust and refrigerate for a few hours until set. Optionally, top with chopped peanuts before serving.<\/li><\/ol>\t<\/div>\n\t
                \n\t\t
                  \n
                • Opt for creamy unsweetened peanut butter.<\/li>\n
                • Use about 72% dark chocolate or adjust to your preference.<\/li>\n
                • Choose full-fat canned coconut milk for a rich, creamy ganache.<\/li>\n
                • Serve the tart cold and consider topping it with crushed peanuts and flaky sea salt for added texture.<\/li>\n<\/ul>\n

                  **Storage:**<\/strong>
                  Keep any leftovers in the refrigerator in an airtight container to preserve the deliciousness. The high fat content of coconut milk and chocolate can absorb unwanted flavors if left exposed for too long. Enjoy your delightful, no-fuss chocolate peanut butter tart!<\/p>\n\t<\/div>\n\t

                  \n\t\t
                  Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                  Indulge in the deliciousness of this easy-to-make vegan chocolate peanut butter tart! With just six ingredients and no baking required, you can whip up this treat in just 20 minutes. Here’s how:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-31636","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31636"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31636\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}