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Gluten Free Chocolate Peanut Butter Tart
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Total Time: 30-45 miutes

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Makes: 1 tart

How low can you go?! This gluten free chocolate peanut butter tart is sweetened with a delicious alternative sweetener that I have been enjoying of late—yacon syrup.

Per the recipe below, make sure you make the chocolate pudding first!


  1. 1Grind the peanuts in a food processor to a fine meal (make a crunchy meal for a crunchier crust)
  2. 2Pulse in the salt and baking soda
  3. 3Pulse in the grapeseed oil and yacon syrup and continue pulsing until the dough is formed
  4. 4Remove dough from food processor and press into a 9 inch tart pan
  5. 5Bake at 350° for 8 minutes, until fragrant and golden brown
  6. 6Cool, then fill shell with chocolate pudding
  7. 7serve
  8. 81 (14 ounce) can coconut milk (not lite)
  9. 91 pinch celtic sea salt
  10. 102 tablespoons arrowroot powder
  11. 111 tablespoon agave nectar
  12. 123 tablespoons yacon syrup
  13. 135 drops stevia
  14. 141 tablespoon vanilla extract
  15. 151 cup dark chocolate 73%

Member recipes are not tested by the CHOW food team.

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