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No bake Peanut butter tart with almond coconut crust (Vegan and GF)
Prep Time
20 mins

A cake without oven, with an almond and coconut base and a super creamy peanut butter filling. It is a gluten-free and vegan recipe.

Course: Dessert
Servings: 8 portions
Author: Gaspar Carreira
  • 1 cup almond flour 140g
  • 1 cup coconut flour 130g
  • 1/4 cup maple or agave syrup, or honey 75g
  • 1/4 cup melted coconut oil, room temperature 60ml
  • 2 cups full fat coconut milk or greek yogurt (unsweetened) 450g
  • 1 cup unsalted creamy peanut butter 250g
  • 1/3 cup melted coconut oil, room temperature 80ml
  • 2/3 cup maple syrup or honey 225g
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • dark chocolate to decorate
  1. In a large bowl mix the flours with the rest of the ingredients of the crust until integrated, transfer the mixture to a round mold of 20cm in diameter (8") with parchment paper. Press well against the base and edges, set aside.

  1. Blend all the ingredients of the filling until obtaining a homogeneous, creamy and smooth mixture. Pour over the base and put in the fridge until firm (about 2 hours).

  2. Remove the cake from the refrigerator and decorate with melted chocolate and peanut butter strings. Enjoy and keep in the refrigerator for up to 1 week.