Chocolate Peanut Butter Tartlets (Mini Peanut Butter Pies)

birds eye view of no-bake chocolate peanut butter mini pies/tartlets arranged on a plate, garnished with chopped peanuts.

5 from 28 votes

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!

Prep Time5

Freezing time10

Total Time15

Course: Breakfast, Dessert, Snack

Cuisine: European, western

Servings: mini pies

Calories: 256kcal

Author: Sonia

Ingredients

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