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Vegan Chocolate Peanut Butter Tart

Following a vegan diet doesn’t mean you have to miss out on a delicious dessert! Our Master Chocolatiers have used our luxurious Lindt EXCELLENCE 70% Cocoa Dark Chocolate to create this irresistible chocolate and peanut butter tart with a sumptuously smooth silken tofu filling. Prepare to discover pure decadence.

Chocolatier’s Tip

You can also serve decorated with finely chopped peanuts for extra crunch, if wished.

8 - 10 people


  • For the crust:
  • 120g oat flour
  • 120g ground almonds
  • 60ml maple syrup
  • 60g vegan butter or coconut oil, melted
  • For the filling:
  • 220g silken tofu
  • 80g smooth peanut butter
  • 120ml oat milk or non dairy milk of your choice
  • 220g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, melted
  • To serve:
  • Lindt EXCELLENCE 70% Cocoa Dark Chocolate, grated into shavings
  • Coconut cream or plant-based yoghurt
  • Extra peanut butter, if wished


Step 1.

Preheat the oven to 180C/160 Fan. Lightly grease a 20cm/8-inch loose-based fluted tart tin with spay oil and line the base with a circle of baking paper.

Step 2.

In a bowl, mix together the oat flour, ground almonds, maple syrup and melted vegan butter or coconut oil until combined.

Step 3.

Tip into the prepared tin and press into the edges before spreading to fill the centre. Prick the base all over with a fork.

Step 4.

Bake in the preheated oven for 15 minutes - or until the base is lightly browned and starting to pull away from the edges of the tin. Leave to cool whilst you make the filling.

Step 5.

For the filling: blend the silken tofu, smooth peanut butter and oat milk in a bowl using a hand blender, in a food processor or blender until smooth. Add the melted chocolate and blitz again to combine - you should have a thick, smooth and silky mixture.

Step 6.

Pour over the cooled base, ensuring it settles in a smooth and even layer.

Step 7.

Cover and chill in the fridge for at least 4 hours - or overnight - until the filling has firmed up.

Step 8.

Remove from the tin and set onto a flat plate.

Step 9.

Cut into slices and serve decorated with chocolate shavings, alongside coconut cream, plant-based yoghurt and/or extra peanut butter, if wished.


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