I know this tart may look kinda fancy, but rest assured it's quite easy to make.
If you love vegan snickers bars then this chocolate tart is made for you. It consists of a no-bake crust, peanut butter caramel, and chocolate ganache, all topped off with roasted peanuts.
Here’s what’s to love about this recipe
- Made with 9 ingredients or less
- Easy to make
- Eggless and dairy-free
- Can be adapted as refined sugar-free
- Deliciously sweet and salty
- Perfect for special occasions (holidays/Thanksgiving/Christmas/Valentine’s)
- Tastes like snickers in a tart!
Ingredients overview
- Peanut butter: Make sure you use natural peanut butter that has no added sugars or oils.
- Medjool dates: Juicy Medjool dates are amazing for the caramel in this recipe. If you are using different dates, just make sure they are soft or soak them in a little warm water first if needed.
- Pure maple syrup: Together with the dates, this sweetens the caramel layer of the snickers tart.
- Cashews: These are used to make the no-bake crust. If you don't want to use cashews, you can replace them with blanched peanuts instead.
- Coconut milk: My preference is to use full-fat canned coconut milk for a creamy caramel, however, any plant-based milk works well here.
- Vegan chocolate: For a refined sugar-free chocolate tart, opt for a coconut sugar-sweetened chocolate like this vegan milk chocolate.
- Cacao butter: This gives a delicious flavor to the chocolate ganache. If you can't get cacao butter, you can swap it out for additional vegan chocolate.
- Roasted peanuts: These give a delicious crunch and flavor to the chocolate tart. If you're avoiding salt, then use unsalted peanuts.
- Sea salt: This enhances the chocolate flavor of the ganache layer.
How to make this recipe (with step-by-step images)
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
Step 1: No-bake crust
The crust for this vegan snickers tart literally couldn't be easier to make. Simply add the dry ingredients (in this case cashews and salt) to your food processor and blitz them to a fine crumb consistency.
Next, add in the wet ingredients (peanut butter and maple syrup) and blend again for a couple of minutes. The ingredients will begin to stick together and form a dough-like consistency when you press them between your fingers.
Press the dough into the base and sides of your tart tin. Use your hands first to evenly distribute the dough. Then switch over to a flat-bottomed glass or cup measure to smooth out the surface of the crust and compact it into all the grooves of the tin.
Now simply trim the edges of the pastry using a knife to make it all neat and presentable.
Step 2: Peanut butter caramel
I know I said the crust for this peanut butter chocolate tart was simple but the caramel layer is perhaps even more so. It's similar to the method in these vegan caramel brownies whereby the blender does pretty much all the work for you.
Simply chuck the ingredients into your high-speed blender and blend until REALLY SMOOTH. If your blender is struggling, you can add a touch more plant-based milk and give it breaks intermittently between blending.
Now possibly the most satisfying part of making this tart (besides eating it of course) is spreading the ooey-gooey caramel out on top of the crust using a spatula.
Top with a sprinkling of roasted peanuts for the ultimate snickers tart flavor and crunch.
Step 3: Chocolate ganache
To make the vegan chocolate ganache filling for your peanut butter tart, first gently warm coconut milk in a saucepan. Be careful not to boil it, as coconut milk can separate if boiled which isn't so pretty.
Pour the coconut milk into a bowl over the chocolate and cacao butter and let them sit and melt into one another for a few minutes. After a good whisking, add in your maple syrup and salt and stir the ganache again to make sure it's nice and silky smooth.
Here comes another satisfying part in the form of pouring the chocolate ganache over the peanut butter caramel tart.
You can create a fancy swirl design on top of the tart if you like. To get the swirl effect on top, place the tart tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable.
Snickers tart decoration ideas
The best thing about this vegan snickers cake is that you can go totally nuts with the toppings!
- Chopped roasted peanuts
- A drizzle of melted chocolate and peanut butter
- Chocolate shards or chocolate curls
- Mini peanut butter cups
- Sea salt or Maldon flakes
Substitutions
- Peanut butter and peanuts: Swap out for another nut butter and nuts of your choice. Almond butter or cashew butter would work really well.
- Cashews: Replace them with blanched peanuts if you want to steer clear of tree nuts in this recipe.
- Coconut milk: Another thick plant-based cream such as oat cream or soy cream.
Storage instructions
This vegan snickers tart stores well in the fridge for up to 5 days. Remove the tart from its tin once set and place it in an airtight container or cover with plastic wrap.
Freezing instructions
Alternatively, it can be stored in the freezer and thawed as needed. Ensure it is stored in an airtight container when freezing also.
Expert tips
- Blending the caramel: This is the blender that I use. All blenders are different, so some just take a little more time to do the job. So be patient with your blender, give it a little break between blitzing, scrape down the edges with your spatula every now and then to give it a helping hand to get the creamy result. You can also add a little more liquid to the caramel to get it going if needed.
- Freeze the crust: Once you've made the crust, pop it in the freezer while you prepare the caramel. This helps it to set and makes it easier to spread the peanut butter caramel on top.
- Tart sizing: Ingredient quantities in the ganache layer are for 9.5" tart tin with 2.4cm height. If you want to make a deeper dish tart using a tin with a 3.5cm height or more, you can double the ingredients for the ganache. The ingredients for the crust will work for both sizes, you will have a slightly thinner crust with a taller tart.
More Snickers inspired recipes
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Description
Ingredients
Crust
- 250 g (2 cups) cashews
- ¼ teaspoon Himalayan pink salt
- 60 g (¼ cups) smooth peanut butter
- 15 ml (1 tablespoon) pure maple syrup
Caramel
- 10 (1 ⅔ cups) medjool dates, pitted
- 260 g (1 cup) smooth peanut butter
- 150 g (⅔ cup) full-fat canned coconut milk, or alternative plantbased milk
- 60 ml (¼ cups) pure maple syrup
- ¼ teaspoon Himalayan pink salt
- 75 g (½ cup) roasted peanuts
Chocolate ganache *see recipe notes
- 240 g (1 cup) chilled full-fat canned coconut milk, double if using taller pan *see recipe notes
- 130 g (4.6 oz) vegan chocolate, double if using taller pan *see recipe notes
- 30 ml (2 tablespoons) pure maple syrup, double if using taller pan *see recipe notes
- 25 g (0.88 oz) cacao butter, double if using taller pan *see recipe notes
Garnish
- 75 g (½ cup) roasted peanuts, chopped
Instructions
- Before beginning, please see the recipe notes below for a guide on ingredients and tart tin sizes.
Crust
- Line the bottom of a tart tin with a removable base with parchment paper (I used one with a 9.5” base and a height of 2.4cm).
- Add the cashews and salt to your food processor and blitz to a fine crumb. Add the peanut butter and maple syrup, and blend until the mixture starts to form a dough-like consistency. Spread the dough out evenly and press it firmly into the base and sides of the tin using a flat bottomed glass or cup measure. Set the crust aside in the freezer.
Caramel
- Add the dates, peanut butter, maple syrup, coconut milk, and salt to your high-speed blender and blitz until smooth without lumps. Spread the peanut caramel out onto the base of the tart and smooth it out using a spatula. Scatter the 150g of roasted peanut on top of the caramel and set the tart aside in the fridge.
Chocolate ganache
- Roughly chop the chocolate and cocoa butter and place them in a heat-resistant bowl. Add the coconut milk to a saucepan and bring it to a simmer, but do not boil it. Pour the heated coconut milk on top of the chocolate and cacao butter and allow it to sit for 5 minutes. Whisk until smooth, then add the maple syrup and salt to taste and whisk again. Set the chocolate mixture aside for ten minutes to cool slightly before pouring it on top of the peanut caramel layer.
- Chill in the fridge for a minimum of 4 hours (or overnight if preferred).
- Once set, carefully remove the tart from the tin. Decorate with chopped peanuts.
Storage
- This tart stores well in the fridge for up to 5 days, alternatively it can be stored in the freezer and thawed as needed. Ensure it is stored in an airtight container.
Notes
- Chilled coconut milk: Refrigerate the cans of coconut milk overnight, then use only the thick cream from the top of the can.
- Tart tin sizing guide: Chocolate ganache ingredient quantities are for 9.5" tart tin with 2.4cm height. If using a tin with a 3.5cm height or more, you can double the ingredients for the ganache. The ingredients for the crust will work for both sizes, you will have a slightly thinner crust with a taller tart.
- Blending the caramel: This is the blender that I use. All blenders are different, so some just take a little more time to do the job. Be patient with your blender, give it a little break between blitzing, scrape down the edges with your spatula every now and then.
- Freeze the crust: Once you've made the crust, pop it in the freezer while you prepare the caramel. This helps it to set and makes it easier to spread the peanut butter caramel on top.
Nutrition
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