Description
This Vegan Snickers Tart is a delicious no-bake dessert that’s gluten free and perfect for satisfying your sweet tooth with wholesome ingredients. It features a crunchy cashew and peanut butter crust, a smooth vegan peanut caramel layer studded with roasted peanuts, and a rich chocolate ganache topping made from vegan chocolate and coconut milk. Chilled to set, this tart offers a perfect balance of creamy, crunchy, and sweet flavors without any baking required.
Ingredients
Scale
Crust
- 250 g cashews
- ¼ teaspoon Himalayan pink salt
- 60 g smooth peanut butter
- 15 ml pure maple syrup
Caramel Layer
- 10 medjool dates, pitted
- 260 g smooth peanut butter
- 150 g full-fat canned coconut milk (or alternative plant-based milk)
- 60 ml pure maple syrup
- ¼ teaspoon Himalayan pink salt
- 75 g roasted peanuts
Chocolate Ganache
- 240 g chilled full-fat canned coconut milk (double if using a taller pan)
- 130 g vegan chocolate (double if using a taller pan)
- 30 ml pure maple syrup (double if using a taller pan)
- 25 g cacao butter (double if using a taller pan)
- ¼ teaspoon Himalayan pink salt, to taste
Decoration
- 75 g roasted peanuts, chopped
Instructions
- Prepare the tart tin: Line the bottom of a tart tin with a removable base with parchment paper. A 9.5 inch base with a height of 2.4 cm is ideal.
- Make the crust: Add cashews and Himalayan pink salt to a food processor and blitz until you have a fine crumb. Add peanut butter and maple syrup, blending until the mixture forms a dough-like consistency. Press the dough evenly and firmly into the base and sides of the lined tart tin using a flat-bottomed glass or cup measure. Freeze while preparing the next layers.
- Prepare the caramel layer: Combine pitted medjool dates, peanut butter, maple syrup, coconut milk, and Himalayan pink salt in a high-speed blender. Blend until completely smooth with no lumps. Spread this peanut caramel evenly over the chilled crust. Scatter roasted peanuts on top and refrigerate to set while preparing the ganache.
- Make the chocolate ganache: Roughly chop the vegan chocolate and cacao butter and place them in a heat-resistant bowl. Heat coconut milk in a saucepan until just simmering; do not boil. Pour the hot coconut milk over the chocolate and cacao butter, letting it sit for 5 minutes. Whisk the mixture until smooth and glossy. Add maple syrup and salt to taste and whisk again. Let the ganache cool slightly for about 10 minutes before pouring it evenly over the peanut caramel layer.
- Chill the tart: Place the completed tart in the fridge for at least 4 hours or preferably overnight to allow it to fully set.
- Serve: Once set, carefully remove the tart from the tin. Decorate the top with chopped roasted peanuts before serving.
- Storage: Store the tart in an airtight container in the refrigerator for up to 5 days or freeze to keep for longer. Thaw before serving if frozen.
Notes
- Use a tart tin with a removable base to easily extract the tart once set.
- Doubling the ganache ingredients is recommended if using a taller tart pan to ensure adequate coverage.
- Full-fat coconut milk is preferred for creaminess, but any plant-based milk may be used as an alternative.
- Freezing the crust before adding layers helps it set firmly and keeps the tart stable.
