This easy prep chocolate nut butter tart is rich and decadent using all real food ingredients!
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A season for everything, and grace for everyone…
Every once and a while, it gets to me. The winter. It’s so long here, and while I truly do love the 4 seasons of living in Michigan, getting through the winter “blah’s” takes some practice. First, I’ve learned this is not the time of year for crash diets. Eating real, nourishing, nutrient dense food not only keeps my body from getting sick, it also keeps my brain from being starved and going crazy while we wait for a little sunshine. I wait for that sunshine energy to fuel any spring cleansing, and save winter time for enjoying rest and fueling.
A little grace…and a piece of pie
Second, I’ve learned to have a little grace. I’ve found that when I allow my body to rest a bit more during the winter, spring and summer can run at full force, loaded with energy. There’s a season for everything. And during a season of rest, it is totally cool to settle in with a cup of coffee and a slice of your favorite treat. Food was meant to be enjoyed. It was meant to nourish your soul, not just your stomach. And while we enjoy every nourishing meal to the fullest every day, putting some love into a special treat to share with your family can nourish your sense of joy even on the darkest winter day.
Rich and indulgent real food
Of course, you can make these treats with real ingredients too! I won’t pretend that a little maple syrup isn’t still sugar. Sugar is still sugar. It isn’t something we have every day. But a special Valentine’ Day treat was definitely in the cards for us this year, and we used some simple real food ingredients to create a decadent treat that filled us with joy, and didn’t leave our tummies feeling crummy because of processed ingredients.
Fancy presentation…minimal fuss!
Because this momma doesn’t have time for that! And while we’re on that note, I’m also not a baker. Those of you who have been around long enough know that baking is just not my thing. This chocolate nut butter tart may have pretty layers, but it is anything but finicky to work with. The crust will take you about 10 minutes to prep, and the other 2 layers will be 5 minutes or less! Promise that even my non baker readers are going to love this one!
Tart pan versus pie
Originally, this recipe started out in one of my pie plates. I made it half dozen times since then, until I found a tart pan on sale last month 😉 I love the presentation that the tart pan gives, so that is how I’ve prepared it for this post (and the removable bottom makes the presentation SO much easier!). That said, the recipe below is based on my pie plates, and I had some crust leftover when I made it in the tart pan. So the recipe fits in a pie plate if that is what you have, or if you happen to have a tart pan, just know that you will only use about ¾ of the crust. I also had some chocolate left (which made for really yummy chocolate dipped strawberries for Valentine’s day!). I think mini tarts in muffin tin or mini tart pan would be adorable too!
- Let’s start with the crust. You really can use any crust recipe. This crust is nutty, and sweet, and goes so well with the chocolate nut butter flavors. I have not tried other ingredient swaps for this crust, so you’ll have to play around with that yourself. If you really can’t have the nuts, or another ingredient in the crust, here is my gluten free crust recipe you can use instead.
- For the nut butter filling, I do think that sunflower seed butter would swap for the nut butter if there is a nut allergy. Sunflower seed butter always tastes like peanut butter to me anyway, so I think it would work!
A little grace, and a piece of pie
Deep breath momma. Winter with littles can feel closed in. Bundle the babes up, stick them in the snow for a few minutes, and then have some grace. Come on back inside, settle them with some toys, and warm up with your favorite hot cup and a slice of some chocolate nut butter tart. We’ll make it to spring soon! Cheers!
- FOR THE CRUST ::
- 1 ½ cups blanched almond flour
- 1 cup tapioca flour
- ½ cup coconut flour
- ½ cup unsweetened coconut shreds
- ½ tsp sea salt
- ¼ cup avocado oil (melted coconut oil should work too. If you tolerate butter, melted butter would work.)
- 2 tbsp organic palm shortening
- ¼ cup pure maple syrup
- FOR THE NUT BUTTER LAYER ::
- 1 cup nut butter of choice (you can combine different nut butters to make the 1 cup too)
- ⅔ cup coconut oil
- ⅓ cup pure maple syrup (if your nut butter is already sweetened, you may not need this)
- 2 tsp vanilla extract
- 1 tsp sea salt (if your nut butter is salted, I would leave this out or halve it)
- FOR THE CHOCOLATE LAYER ::
- 1 cup full fat coconut milk
- 1 – 10 oz bag of your favorite chocolate chips (Just watch those ingredients! If you are truly dairy free, Enjoy Life is a good dairy free brand.)
- Flaked sea salt or coarse sea salt to garnish to your taste (optional)
- Pre-heat the oven to 350 degrees.
- Put the flours, coconut shreds, and sea salt in a food processor and pulse to combine. Add the rest of the ingredients and blend to combine – the crust looks dry, but it presses into the pan well, so don’t add more liquid!
- Press the blended crust into a 9 inch tart pan and bake at 350 degrees for 12 minutes until the edges are golden brown. Place the crust in the freezer to speed up the cooling off process (Or you can make the crust ahead of time).
- While the crust is cooling off, you can make the nut butter layer. Put the nut butter layer ingredients into a small sauce pan and warm through over medium heat until everything is melted together and smooth. When the crust is fully cooled off, you can pour this nut butter layer into the crust. Put the tart pan back into the freezer for 1 hour to set the nut butter later.
- Once the nut butter layer is set, make the chocolate layer. Bring the coconut milk to a simmer in a small sauce pan, turn the heat off, and add the chocolate chips. Let the chocolate sit in the hot milk for one minute, and then whisk it in until smooth. Pour the melted chocolate over the nut butter layer in the tart pan, and place the tart pan back into the freezer to fully set.
- Garnish your chocolate nut butter tart with flaked sea salt if you desire. You can store your tart in the fridge. It cuts well at room temp, fridge temp, and frozen, so you can serve it at whatever temperature you prefer.
More real food recipes you might like:
- Gluten Free Valentine’s Day Sugar Cookies with Naturally Dyed Frosting
- Copycat Nestle Tollhouse Chocolate Chip Cookies
- Instant Pot Alfredo
- Gluten Free Lasagna
- Paleo Blender Batter Chocolate Chip Cookies
- Creamy Potato & Spinach Soup
- Nourishing Meatloaf