This gluten-free and vegan tart is filled with a combo of peanut butter and coconut whipped cream, making for the creamiest of peanut butter decadence to sit in a almond and chocolate crust.
By Tessa Fisher
The ingredients for this dessert 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.
Tessa F., baking enthusiast and school counselor, adopted a gluten-free diet to eliminate severe migraines. Tessa's success has inspired her to share her love of gluten-free baking using natural, seasonal, whole ingredients. Find more of her recipes on the blog Salted Plains.