Chocolate Peanut Butter Tartlets (Mini Peanut Butter Pies)

These no-bake chocolate peanut butter tartlets (mini peanut butter pies) are a comforting, tasty and healthy treat! Plus they are so quick and easy to make (within 15 minutes)! You just need a few ingredients to make these delightful no-bake and gluten-free treats!

Easy No-Bake Chocolate Peanut Butter Tartlets

These chocolate peanut butter tartlets feature a soft chocolate and nut base filled with an irresistible and fudgy chocolate peanut butter filling, topped with crunchy peanuts. Every bite is filled with a wonderful chocolate and peanut butter flavor.

If you have tried our no-bake chocolate hazelnut tartlets recipe you will know how easy no-bake desserts can be – and how satisfying they taste!

This mini peanut butter chocolate tart recipe is adapted from our original recipe to make chocolate hazelnut tartlets! 

These mini chocolate pies (or chocolate tartlets) can be served as a healthy sweet pick-me-up snack, dessert (or even with your coffee at breakfast)! This recipe has no refined sugar/brown sugar and is a healthier option for a sweet pick-me-up snack.

You just need one mixing bowl and a handful of ingredients – and no oven.  

Notes on Ingredients

For the chocolate pie shells:

• Almond flour: use blanched almond flour.
• Raw cacao powder (or cocoa powder): for a rich chocolate flavour.
• Tahini: tahini adds a unique flavour (you can substitute with peanut butter if you don’t have tahini or if you prefer for a more pronounced peanut butter flavor).
• Maple syrup: use 100% pure Grade A maple syrup, which has no added sugar, to add sweetness. If you are in the UK I recommend Kirkland Signature Canadian Pure Maple Syrup (Grade A).
• Pure vanilla extract: optional but recommended for a hint of vanilla taste and also enhances the chocolate flavor. Look for vanilla extract without added sugar. (If you are in the UK - I recommend Taylor & Colledge vanilla extract).

For the chocolate peanut butter filling/layer: 

• Crunchy peanut butter: use organic crunchy peanut butter for the best texture (try to look for peanut butter without palm oil or added sugar). I recommend crunchy over smooth for the texture but you can use smooth if preferred.
• Dark chocolate (refined sugar free): I like to use my homemade chocolate in this for a fudgier taste (plus it is a healthier alternative to store-bought), you can use any chocolate in this recipe, the chocolate will need to be melted before using.
• Salted roasted peanuts (optional): you can add roughly chopped peanuts on top for extra crunch.

These treats can also be made vegan by using dairy-free chocolate. 

Equipment

All you need is one bowl to make these treats and cupcake holders (which are freezer friendly). I recommend using silicone cupcake holders as it is easier to remove the chocolate cups from them – plus this is cost-effective (as you can wash and reuse them!)

How to make no-bake mini chocolate peanut butter cup tarts

Start by making the chocolate cups.

1. Sift almond flour and cacao powder into a bowl. Whisk to combine and remove any lumps.
2. Add the maple syrup, tahini and vanilla extract. Add the wet ingredients and use a silicone spatula to combine into a sticky chocolate dough.
3. Form into cups. Place 6 cupcake holders onto a tray. Divide the dough into 6 portions and place into each silicone cupcake holder. Use your hands to flatten the dough and press against the sides of the cupcake holder to form into cups. Transfer into the freezer for 5 minutes (while you make the chocolate peanut butter layer).

Next make the chocolate peanut butter layer/filling.

4. Mix the melted chocolate and peanut butter in a bowl to form a uniform mixture (use a spatula to help combine). Taste sweetness and adjust if desired by adding a teaspoon of maple syrup. 
5. Add the chocolate peanut butter layer on top of each the chocolate cups.
6. Top with chopped peanuts and freeze for another 5-10 minutes. Serve and enjoy!

Tips for the perfect chocolate peanut butter pies

• Use crunchy peanut butter: crunchy peanut butter works for the texture/added crunch. If you are using smooth peanut butter I recommend mixing in chopped peanuts to give the added crunch texture.
• Adjust sweetness: once you mix the chocolate with the peanut butter, taste for sweetness and adjust as desired. You can add a teaspoon of maple syrup to the mixture before adding into the cups for sweetness. Note: dark chocolate has a rich flavour so you may prefer adding sweetness based on taste preferences. Maple syrup will also make the chocolate peanut butter layer fudgier.
• Variations: top the mini tarts with flaky sea salt or chocolate shavings for extra decadence.  

Storage Tips

• These no-bake chocolate peanut butter pies can be stored in the fridge for up to 5 days or freezer for up to 3 months. 
• Store in an air-tight container (which is freezer friendly) and label to keep track of your treats!
• Texture: in the fridge the texture of these mini pies will be softer and the freezer will give these mini pies a firmer texture.

How to serve

• These no-bake mini chocolate peanut butter pies are perfect as a snack, dessert or even a treat with your morning coffee!
• To serve from the freezer, allow peanut butter tartlets to sit at room temperature for 10-15 minutes (for the best texture).
• You can serve these with hot drinks including masala chai or matcha latte or cold coconut milk.
• Enjoy with other sweet treats including our hazelnut cookie dough, chocolate and peanut butter fudge, no-bake peanut butter cookie recipe and dark chocolate orange fudge!

Related

Looking for other recipes like this? Try these:

Chocolate Peanut Butter Tartlets (Mini Peanut Butter Pies)

Sonia

These no-bake chocolate peanut butter tartlets (mini peanut butter pies) are a comforting, tasty and healthy treat! Plus they are so quick and easy to make (within 15 minutes)! You just need a few ingredients to make these delightful no-bake and gluten-free treats!

5 from 28 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Freezing time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast, Dessert, Snack

Cuisine European, western

Servings 6 mini pies

Calories 256 kcal

Ingredients

  

1x2x3x

Chocolate cups

• ▢ 31 g Almond flour
• ▢ 2 tablespoon Cacao powder or 12g
• ▢ 2 tablespoon Tahini or 25g (or peanut butter if preferred)
• ▢ 27 g Maple syrup 1 tablespoon + 2 tsp
• ▢ ¼ teaspoon Pure vanilla extract optional

Chocolate peanut butter layer

• ▢ 45 g Crunchy Peanut butter
• ▢ 120 g Dark chocolate (melted) I recommend refined sugar free homemade chocolate (melted)
• ▢ 1 teaspoon Maple syrup optional for extra sweetness
• ▢ 1 tbsp (or more as desired) Peanuts salted and roasted (optional)

Instructions

 

Chocolate pie/tartlet shells

• Sift almond flour and cacao powder into a bowl. Whisk to combine and remove any lumps.
• Add the maple syrup, tahini and vanilla extract. Add the wet ingredients and use a silicone spatula to combine into a sticky chocolate dough.
• Place 6 cupcake holders onto a tray. Divide the dough into 6 portions and place into each silicone cupcake holder.
• Use your hands to flatten the dough and press against the sides of the cupcake holder to form into cups. Transfer into the freezer for 5 minutes (while you make the chocolate peanut butter layer).

Chocolate peanut butter layer/filling

• Mix the melted chocolate and peanut butter in a bowl to form a uniform mixture (use a spatula to help combine). Taste sweetness and adjust if desired by adding a teaspoon of maple syrup.
• Add the chocolate peanut butter layer on top of each the chocolate cups.Top with chopped peanuts and freeze for another 5-10 minutes. Serve and enjoy!

Notes

• Use crunchy peanut butter: for the best texture and added crunch. If you are using smooth peanut butter I recommend mixing in chopped peanuts to give the added crunch texture.
• Adjust sweetness: as desired by adding a teaspoon of maple syrup to the mixture before transferring into the chocolate pie shells. Note: dark chocolate has a rich flavour so you may prefer adding sweetness based on taste preferences. Maple syrup will also make the chocolate peanut butter layer fudgier.
• Storage: These mini chocolate peanut butter pies can be stored in the fridge for up to 5 days or freezer for up to 3 months. Store in an air-tight container (which is freezer friendly) and label to keep track of your treats!

Nutrition

Calories: 256kcalCarbohydrates: 18gProtein: 6gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 1mgSodium: 44mgPotassium: 278mgFiber: 4gSugar: 9gVitamin A: 11IUVitamin C: 0.2mgCalcium: 47mgFolate: 18µgIron: 3mgZinc: 1mg

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