Vegan Snickers Tart (No Bake, Gluten Free)
This vegan snickers tart combines peanuts, caramel, and chocolate in one easy no-bake dessert. It's gluten-free, made using 9 or fewer ingredients, and the perfect dessert for any time of year.
Servings 12
Calories 561kcal
Ingredients
Crust
- 250 g cashews
- ¼ teaspoon Himalayan pink salt
- 60 g smooth peanut butter
- 15 ml pure maple syrup
Caramel
- 10 medjool dates pitted
- 260 g smooth peanut butter
- 150 g full-fat canned coconut milk or alternative plantbased milk
- 60 ml pure maple syrup
- ¼ teaspoon Himalayan pink salt
- 75 g roasted peanuts
Chocolate ganache *see recipe notes
- 240 g chilled full-fat canned coconut milk double if using taller pan *see recipe notes
- 130 g vegan chocolate double if using 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
Garnish
- 75 g 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
Calories: 561kcal | Carbohydrates: 42g | Protein: 15g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Sodium: 297mg | Potassium: 631mg | Fiber: 5g | Sugar: 28g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 4mg