Vegan Chocolate & Peanut Butter Tart

(Gluten Free)

Lets just start off my saying you can’t call this elegant lady a “free from” dessert. She’s a strong and independent woman, decadently moreish and lacks for nothing. A chewy and crisp cacao base is filled with coconut and peanut butter mousse, cacao nibs, dark chocolate mousse and finished with whipped coconut cream. It’s creamy, rich and just the right amount of sweet and salty. In development I added just a touch of sugar, here and there, so that the floral notes of the dark chocolate and the salty peanut butter are allowed to take center stage. 

In this dessert we cover working with vegan ingredients like aquabafa /chickpea liquid, turning that into a meringue base and turning coconut cream into a whipped cream like ingredient. The methods here are a little different so if you are feeling a little unsure head over to the The Culinary Cartel instagram (@The_Culinary_Cartel) and check out a step by step video for this recipe on my “Choc PB Tart” highlight.

This dessert is a winner as it can happily be made in advance, perfect for family gatherings, celebrations or impressing your tinder date with your culinary prowess. Spoiler alert, no one can resist a kitchen wizard.

Vegan Chocolate Peanut  Butter Tart

Ingredients

FOR THE CRUST

3 Cups Almond Flour

55g Margarine 

40g Castor Sugar

4Tbsp Gluten Free Flour

4 Tbsp Cacao\coco powder (plus 1-2tsp more for dusting the top)

3g Salt

 

For the Filling

2 Tins Coconut Cream

2 Tins of Chickpeas

120g Peanut butter

225g Aquafaba 

1/2 tsp vinegar

50g Castor Sugar

190g Dark Chocolate, roughly chopped into small pieces

1/8 Cup Cacao Nibs (optional)

 

For The Topping

Remaining “Thick” coconut cream*

1-2 Tbsp Cacao or coco powder for dusting

 

Method:

Place the tins of coconut cream into the fridge the night before you wish to make your tart. 

The next day open the coconut cream, and scoop out the thick solid white cream, leaving behind the watery coconut liquid (this can be used in curries or smoothies). Weigh out 140g of “thick coconut cream” for your peanut butter mousse. The rest of the coconut cream will be used for the topping. Place the thick coconut cream back into the fridge to keep cool. 

Drain the chickpeas and reserve the chickpea liquid or as its also known, aquafaba. Reserve the chickpeas for another use (you can find a fantastic baked falafel recipe on The Culinary Cartel Blog by clicking here).

You should be left with about 275g of chickpea liquid, weigh out 50g for your crust and 225g for your filling. Discard the rest. 

Heat your oven to 180C. To make your base add your almond flour, margarine, sugar, gluten free flour, cacao, 50g of aquafaba/chickpea liquid and 3g of salt. Mix everything together until it forms a dough. Press the dough into a 25cm pie dish, with high sides, until the dough is about half a centimeter thick. Prick the base of the tart with a fork a couple of times. Any remaining dough can be kept in the freezer for another day. Place your pie shell into the oven and bake for 10 minutes. Remove the pie shell from the oven pop it into the freezer to cool down. 

To make your peanut butter mouse, place your very cold 140g of coconut cream into a bowl and whip it with an electric mixer until it is light and fluffy, about 2 minutes. Add in your peanut butter and fold everything together gently, with a silicone spatula, until combined. Pour the peanut butter mousse into the cooled tart shell and place the tart back into the freezer. 

To make your vegan chocolate mousse, place your aquafaba and vinegar into a very clean, dry glass or ceramic bowl. Whip the aquafaba with an electric beater until its fluffy and aerated, and  reaches the soft peak stage, about 5-6 minutes. 

*Soft Peak Stage: This means the peaks of whipped aquafaba flop over immediately when the beaters are lifted. 

Next add your castor sugar, a heaped teaspoon at a time, whisking for about 2 minutes on high speed between each addition. Once all the sugar has been added whisk for a further 2 minutes, until the sugar has dissolved into the meringue. 

Melt your chocolate on low in a microwave safe bowl in the microwave. Add ⅓ of the meringue mixture to the chocolate and quickly whisk it to combine the chocolate. Be sure to do this quickly or the chocolate can cool, forming small lumps. Pour the chocolate mixture back into the remaining ⅔ of meringue. Using a plastic spatula, gently fold the mixture together, being careful to keep it as light and airy as possible. Pour the chocolate mousse into the tart shell, and allow to set in the freezer for 1-2 hours, or in the fridge overnight. 

Once the tart has set, place the remaining thick coconut cream into a bowl. Whip the coconut cream with an electric mixer on high until light and fluffy, about 3 minutes. 

To finish the tart you have two options. You can spoon the coconut cream over the tart and spread it out using a spoon. If using this method, be sure to pop your tart into the freezer for 1 hour, allowing the chocolate mouse to firm up, before you spoon over the coconut cream. The alternative (which looks seriously cool), is to pop your whipped coconut cream into a piping bag, with a round nozzle, and pipe small little blobs onto the tart. This method does not require the tart to be firm from the freezer. Place the tart into the fridge until ready to serve.

When ready to serve dust a little cacao or cocoa powder over your whipped coconut topping to finish the tart. Serve immediately, cut into slices. 

Chefs Tip: For best results when slicing, use a knife dipped in warm water, which will result in beautifully clean slices. Be sure to rinse the knife between cuts for best results.