A simple tart with a cocoa chocolate crust and a peanut butter mousse filling! Gluten-free, vegan, and refined sugar-free.
I turned 32 this last weekend. And 32 feels strikingly more adult than 31. I can't really put my finger on it, but there is a definite difference, I'm sure of it. Maybe it comes with feeling more settled, not so transient anymore. Having come back to my roots a couple years ago, I finally feel home again. We have great friends, family, and co-workers here. A house that we can call ours (with stuff on the walls!).
This summer I was officially diagnosed with Hashimoto's thyroiditis, an autoimmune disease. Having dealt with hypothyroidism in high school and college, I went through a good chunk of my 20's seemingly healthy with no hypothyroid issues to be found. This last year, though, has not been so decidedly healthy. What for 8 months or so I mistook as the stress of work and an intense coaching schedule was actually my body trying to send me a message. When the symptoms got to a point where they might as well have been horns honking and cymbals crashing in my face (at the worst of it I was unusually short and moody with my sweet husband) I finally sought out a blood test to check out my thyroid.
Upon finally seeing the endocrinologist and taking in her reaction to my test results—she was shocked I had not yet been hospitalized—pure relief ran through me. Relief that I wasn't crazy, that something was actually wrong, that getting through the work day shouldn't feel like an endurance event. Through the swamp. In the middle of the night.
On medication for a few months now, things are slowly improving. Having previously dropped gluten has been somewhat of a saving grace. I have been reading a lot about this autoimmune disorder and the correlations between it and what we eat. In addition to forgoing gluten, I have since limited my intake of certain grains and cut out dairy for the most part.
So with the turn of 32, and as a toast to a new year filled with much more energy and better health, I made this peanut butter tart with chocolate crust. The ingredients are simple, the prep is easy, and it is gluten-free and vegan. The filling is a combo of natural peanut butter and coconut whipped cream, making for the creamiest of peanut butter decadence. If you end up using unsalted peanut butter, be sure to up your salt factor a bit. The chocolate crust, equally as simple, is made with almond flour and flavored with organic cacao powder (cocoa works too) and a hint of maple syrup.
If I have learned anything in my 31st year, it would be to listen to yourself and to your body. Ask questions. Get answers. Be well.
📖 Recipe
Peanut Butter Tart With Chocolate Crust (gluten-free, vegan, refined sugar-free)
Ingredients
Chocolate Crust
- 2 cups almond flour
- 2 tablespoons organic cacao powder cocoa powder will work too
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup refined coconut oil melted
- 3 tablespoons maple syrup I prefer grade B
- ½ teaspoon pure vanilla extract
Peanut Butter Filling
- 1 cup natural creamy salted peanut butter
- 1 can organic coconut milk full fat, refrigerated overnight
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- Organic cacao nibs or chopped dark chocolate optional
Instructions
- Start by making the chocolate crust. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, add almond flour, cacao powder, baking soda, and salt, and whisk until blended. Stir in coconut oil (make sure it is no longer hot), maple syrup, and vanilla extract until dry ingredients are moistened. Complete blending mixture by using your hands, making sure coconut oil is evenly distributed.
- Press crust mixture into a 14 x 4.5 x 1 tart pan or 9-inch round pan, making sure to press dough halfway up sides of pan. Bake for 15 minutes. When done, cool in pan on wire rack.
- To make the filling, scoop the waxy solid from out of the coconut milk can into a small bowl, stopping when you hit liquid below. Using an electric mixer, beat coconut milk until it starts to thicken and soft peaks appear. In a medium bowl, beat together peanut butter, ½ cup maple syrup, vanilla extract, and salt. Fold in half of coconut whipped cream into peanut butter mixture and mix until blended. Add the rest of the coconut whipped cream and mix until thoroughly blended.
- When crust is cool, transfer filling into crust and smooth top with a spatula. Sprinkle cacao nibs or chopped dark chocolate over top. Serve immediately.
Notes
Nutrition
Joanna
No. 1: I'm turning 30 this weekend (irrelevant), No. 2: I love what I see in the pictures! (very relevant as I'm going to try that recipe!) Looks delicious!
Tessa
Happy early birthday! :) Thanks so much, I hope you enjoy it!
Sarah @ SnixyKitchen
Even though you ended up finding out that you have this autoimmune disease, I bet it feels like such a blessing to KNOW why you've been feeling so crummy. And to have the power to do something about it. So in a weird way, I'm really excited for the next few months for you! I'm also really excited about this tart that reminds me of the most delicious homemade peanut butter cup in the world. Pinned!
Tessa
Thank you, Sarah! :) You are totally right - it is such a blessing to finally know what's going on and be more in control about going forward. Makes such a difference!
The Blonde Chef
As someone with several family members struggling with a similar diagnosis, I am so happy you are able to implement small changes that help you feel better! And this peanut butter tart looks incredible! Definitely a must-try!
Tessa
Thank you so much!! I hope you enjoy!
http://prednisonecom.org/prednisoneoralsolution.html
If I communicated I could thank you enough for this, I'd be lying.
Lee S.
Sorry you have been struggling, but glad you got answers and are improving. I cannot do peanuts right now. Do you think almond butter would work?
Tessa
Thanks, Lee - having answers is such much better than the unknown. :) Almond butter would work great here!
jaime : the briny
gosh, i'm so sorry to hear about your thyroid disorder. i'm so glad you got it figured out, though. i recognize that feeling of relief and being thankful they've found SOMETHING and that you're not just crazy! sending all of the good healy vibes i can muster. cheers to a vibrant and healthy 32nd year!
i love how simple this tart is. the idea of combining peanut butter and coconut is just too good. my mouth is watering. ha!
Tessa
Thank you, Jaime!! Hahaha, something is definitely better than just crazy! :)