Peanut Butter Chocolate Micro-Tarts

These vegan peanut butter chocolate micro-tarts are super easy to whip together for a Valentine's Day dessert or stored for later as a tasty treat.


walnuts dates oats salt

creamy peanut butter dark chocolate almond milk agave nectar optional: shredded coconut

Step 1:

Line a mini-muffin tin. Combine all crust ingredients in a food processor 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.

Step 2:

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.

Step 3:

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.

Step 4:

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