To add my entry to the beloved “desserts made with peanut butter and chocolate” category, I came up with these micro-tarts. I also came up with the term “micro-tarts.” In case you’re curious, the tart hierarchy in my world goes:
Tart (made in a full-size tart pan)
Mini-Tart (made in a mini tart pan)
Tiny-Tart (made in a muffin tin)
Micro-Tart (made in a mini-muffin tin)
Yes, I completely made that up, but it works for me. These things are important to classify, people! I’m also going to have to get around to making something in a regular muffin tin because “Tiny-Tart” is fun to say.
I used silicone mini muffin cups to make things easier (I found mine at Cost Plus World Market but the Amazon ones look like the same thing) but you can also use plastic wrap to line your muffin pan. Don’t just pop these in there without a liner, you’ll never get them back out in one piece. And then you’ll just have to eat a bunch of crumbled peanut butter and chocolate all by yourself…I guess there’s worse things in the world. But if you’d like to serve these to other people, line your muffin tin! (these are no-bake so using plastic wrap is fine. Although I do try to avoid it in general, hence the silicone cups.)
To be honest, these really taste a good bit like a Reese’s peanut butter cup, but I added a “crust” layer to the bottom so I’m calling them tarts. I’m sorry, micro tarts.
These are fairly easy to make – first you blend some walnuts and dates (and coconut if you’re feeling tropical) in the food processor to make your crust. Place a teaspoon of this mixture into each muffin cup:
Press that down nice and flat – you can use your fingers or the back of a spoon, or if you can find something that is the right shape to press them flat that would be even easier. In my case the end of a rolling pin worked perfectly!
Once those are all flattened, empty out the food processor and blend some smooth peanut butter and some rolled oats together with some agave nectar. Avoid eating this surprisingly awesome mixture straight out of the blender with a spoon (spoiler alert: you won’t be able to). Distribute a teaspoon into each cup on top of the crust and press down the same way:
The third and final step is to melt some chocolate – don’t be afraid, this is really quick and easy. This coming from the girl who set off the smoke alarm in her dorm trying to make chocolate covered strawberries for my first Valentine’s Day with my then-boyfriend (luckily he had excellent foresight, now he’s my husband and I am much better at melting chocolate!) Just break up a standard 3oz bar of dark chocolate into a saucepan:
Add 1/2 cup soy, rice, or almond milk:
And heat over medium, stirring constantly – it’ll melt pretty fast so pay attention!
Then just add a 1/2 teaspoon on top of your other layers.
Spread it out with a spoon and you’re all set! I added coconut to the crust for half of these, and then I sprinkled those with shredded coconut so I’d know which was which.
Both ways are delicious! Stick the tray in the fridge for at least 20 minutes to let the chocolate set and then you can remove them from the silicone cups (or pop them out of the plastic wrap) and serve.
These are another one of those desserts that are popular with anyone and surprises people to know they don’t have any refined sugar or flour in them. With all those nuts they aren’t low fat, so maybe don’t have too many at once, but they keep in the fridge for several days so you can space them out as an awesome treat.
Peanut Butter Chocolate Micro-Tarts
For the crust:
- 1 cup walnuts
- ¼ cup medjool dates pitted (about 4)
- ¼ tsp salt
- ½ cup raw shredded coconut optional
For the peanut butter filling:
- ½ cup creamy peanut butter
- ¼ cup oats
- 1 Tbsp agave nectar
For the chocolate topping:
- 1 3 oz bar of dark chocolate
- ½ cup soy rice, or almond milk
- Line a mini-muffin tin with silicone cups or plastic wrap. Combine all crust ingredients in a food processor or blender and blend until a crumb forms. Scoop a teaspoon into each muffin cup and press into a flat layer. Empty out food processor and add peanut butter filling ingredients, blending until smooth. Add a teaspoon of this filling to each muffin cup and press into a flat layer.
- In a small saucepan, combine chocolate and soy milk. Heat over medium heat, stirring constantly, until melted. Scoop 1/2 tsp into each muffin cup and spread flat with the back of a spoon. Sprinkle with shredded coconut, if desired.
- Cool tarts in the fridge for 20-60 minutes, until the chocolate has hardened. Remove from muffin cups (or plastic wrap) and serve or keep covered in the fridge for up to 3 days.