Made without dairy, this peanut butter tart with a delicious fig crust is deceptively cream and so easy to make.
We love experimenting with new vegan, gluten free, or dietary ingredients. This month, we played with dairy-free foods from Kite Hill. We made overnight oats with their versatile almond yogurts, topped our Turkish eggs with crumbles of their almond cheese, snuck almond ricotta into a pan of lasagna (No one noticed the substitution!), and swiped our bagels with their dairy-free chive cream cheese. 
While most dairy-free ingredeints are only suitable when they are hidden and disguised in dishes, Kite Hill has a wheel of almond cheese with a seriously deceiving rind that we served on its own with grapes and other cheese board accoutrements. It was perfect and made our vegan and dairy-free guests quite pleased.
The web is loaded with vegan peanut butter tarts, but most are made with creamy coconut milk. While those variations are quite delicious, they end up tasting like a coconut-peanut butter tart. So, we set out to create a nutty tart that was just that, but also without dairy. Enter Kite Hill’s almond cream cheese. With a fig crust and a cream center, this peanut butter tart is too easy and dare we say vegan perfection.
To make this gluten-free, be sure to use gluten-free oats and omit the pretzel topping.
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- Total Time: 20 minutes
- Yield: 1 , 8 inch tart 1x
Ingredients
Crust
- 1 cup figs (or dates)
- 1 cup almonds
- 1/4 cup cocoa powder
- Pinch of salt
- 2 Tablespoons maple syrup
- 1/2 cup oats
- Optional: Melted coconut oil if you feel the crust isn’t coming together nicely
Filling
- 1 cup peanut butter
- 1 cup Kite Hill’s Almond Cream Cheese
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
- 3 Tablespoons coconut oil (melted)
Toppings (optional)
- Melted chocolate (dairy free)
- Peanuts (chopped)
- Pretzels (crushed)
Instructions
Crust
- Combine all ingredeints in a food process and pulse.
- Pull out a tablespoons worth and press between fingers to see if it is the right consistency to be pressed into a pan. If not, adjust with figs or coconut oil.
- Press into a lined pan and chill while you make the filling.
Filling
- Combine all ingredients, taste and adjust sweetness (maple syrup) to desired amount, and spread into crust.
- Chill until set.
- Top with optional toppings, cut and enjoy.
- Prep Time: 20 minutes
- Category: Dessert
Frequently Asked Questions
Can I use a different type of nut butter instead of peanut butter?
Yes, you can substitute almond butter or cashew butter for the peanut butter, but keep in mind that the flavor profile will change.
What if I can’t find Kite Hill’s almond cream cheese?
If Kite Hill’s almond cream cheese is unavailable, you can use another dairy-free cream cheese alternative, but check the consistency as it may slightly alter the tart’s texture.
How can I make the fig crust if I don’t have figs?
If you don’t have figs, you can use dates or prunes as a substitute, blending them with oats to achieve a similar sweet and sticky crust.
