Vegan Peanut Butter Tart

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.

Vegan Peanut Butter Tart
Prep Time
Total Time
Made without dairy, this peanut butter tart with a delicious fig crust is deceptively cream and so easy to make.
Recipe Type: Dessert
Serves: 1, 8 inch tart
  • 1 cup figs (or dates)
  • 1 cup almonds
  • ¼ cup cocoa powder
  • Pinch of salt
  • 2 Tablespoons maple syrup
  • ½ cup oats
  • Optional: Melted coconut oil if you feel the crust isn't coming together nicely
  • 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
  1. Combine all ingredeints in a food process and pulse.
  2. 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.
  3. Press into a lined pan and chill while you make the filling.
  1. Combine all ingredients, taste and adjust sweetness (maple syrup) to desired amount, and spread into crust.
  2. Chill until set.
  3. Top with optional toppings, cut and enjoy.


Annelise McAuliffe

Annelise McAuliffe

Mandatory family outings to the Detroit farmers' market and nightly home-cooked meals cultivated Annelise's respect and curiosity for food. A graduate of The Culinary Institute of America, she spends her free time in New York City recipe testing, eating breakfast all day, and dreaming up international culinary adventures.

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