Description
This Vegan Snickers Tart is a decadent no-bake dessert that combines creamy peanut butter, caramel-like medjool dates, crunchy roasted peanuts, and smooth vegan chocolate for a rich and satisfying treat. Completely gluten-free and made without any dairy, this tart features layers of nutty, sweet, and chocolatey flavors balanced perfectly in a chilled pie crust. Ideal for special occasions or anytime you crave a healthier version of a classic candy-inspired dessert.
Ingredients
Scale
Cashew Peanut Butter Mixture
- 250 g cashews
- ¼ teaspoon Himalayan pink salt
- 60 g smooth peanut butter
- 15 ml pure maple syrup
- 10 medjool dates, pitted
Caramel Layer
- 260 g smooth peanut butter
- 150 g full-fat canned coconut milk (or alternative plant-based milk)
- 60 ml pure maple syrup
- ¼ teaspoon Himalayan pink salt
- 75 g roasted peanuts
Chocolate Topping
- 240 g chilled full-fat canned coconut milk (double if using a taller pan *see recipe notes)
- 130 g vegan chocolate (double if using a taller pan *see recipe notes)
- 30 ml pure maple syrup (double if using taller pan *see recipe notes)
- 25 g cacao butter (double if using taller pan *see recipe notes)
- 75 g roasted peanuts, chopped
Instructions
- Prepare Cashew Peanut Butter Mixture: Soak 250 g cashews in water for at least 4 hours or overnight to soften. Drain and blend with ¼ teaspoon Himalayan pink salt, 60 g smooth peanut butter, 15 ml pure maple syrup, and 10 pitted medjool dates until smooth and creamy. Set aside.
- Make Caramel Layer: In a bowl, combine 260 g smooth peanut butter, 150 g full-fat canned coconut milk, 60 ml pure maple syrup, ¼ teaspoon Himalayan pink salt, and 75 g roasted peanuts. Mix thoroughly to form a thick caramel-like consistency.
- Prepare Tart Pan: Line your tart pan with parchment paper or lightly grease it. Pour the cashew peanut butter mixture into the base of the tart tin, pressing it evenly to form the tart crust.
- Add Caramel Layer: Spread the prepared peanut caramel mixture evenly over the chilled crust layer. Place the tart in the refrigerator to set for at least 2 hours to firm up the layers.
- Make Chocolate Topping: Melt 130 g vegan chocolate and 25 g cacao butter together over a double boiler. Stir in 240 g chilled full-fat canned coconut milk and 30 ml pure maple syrup until smooth and glossy.
- Assemble Tart: Pour the chocolate topping evenly over the set caramel layer. Sprinkle 75 g chopped roasted peanuts on top for added crunch and decoration.
- Chill Tart: Place the tart back into the refrigerator and chill for at least 2 hours or until fully set and firm to the touch.
- Serve: Once set, slice the tart into 12 pieces and serve chilled. Keep refrigerated for best texture and freshness.
Notes
- For taller tart pans, double the quantities of the chocolate topping ingredients to ensure enough coverage.
- Make sure to soak cashews for at least 4 hours or overnight for a creamy, smooth base.
- Use full-fat canned coconut milk for a rich texture in the caramel and chocolate layers.
- Ensure medjool dates are pitted before blending to avoid bitterness.
- Store tart refrigerated and consume within 3-4 days for optimal freshness.
