We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix almond flour, coconut oil, cacao powder, and maple syrup. Divide in two and transfer into parchment-lined tartlet tins. Press with a spoon and let rest in the fridge.
Mix peanut butter, vegan butter, and plant based milk. Divide in two and spread on the tartlets. Let rest in the fridge.
Blend avocado with maple syrup and cacao powder. Melt dark chocolate and mix with the avocado mixture. Spread on the tartlets and refrigerate for 2-3 hours until set.
Decorate the tartlets with crushed peanuts and a drizzle of peanut butter mixed with plant based milk.
Want to keep this recipe for later? We can email it to you!
Adjust the amount of maple syrup in the chocolate layer to suit your taste.
Can I use regular butter instead of vegan butter?
Yes, you can substitute regular butter if you are not following a vegan diet.
How long do these tartlets last?
These tartlets can be stored in the fridge for up to 3 days.
Can I use a different nut butter?
Yes, you can use almond or cashew butter as alternatives to peanut butter.
Is there a substitute for avocado in the chocolate layer?
You can use banana or silken tofu as a substitute for avocado.
Can I make these tartlets ahead of time?
Yes, you can prepare them a day in advance and store them in the fridge.
