I’ve kind of been in my baking era recently, and this Peanut Butter Tart With Cookie Granola Crust solidifies it. I was a little intimidated to make this at first because I’d never really made a tart before, but let’s just say it disappeared fast the first time I served it. The ultimate compliment! Not to mention it was so easy to make; it’s basically just two steps, and a real stunner. Low in sugar, high in taste, this is my new favorite healthy dessert option, aka registered dietitian-approved. This is not a drill!

PEANUT BUTTER CHOCOLATE PERFECTION

The easiest way to my heart is with peanut butter and chocolate. IYKYK. But if I’m being honest, I think we could all use some PB and chocolate in our lives. The combo, especially in this Peanut Butter Tart With Cookie Granola Crust, is just too good. I’ve got a bunch of sweets recipes that use my two favorite ingredients, but this one took me, and Bridger, for a real surprise. It’s safe to say I consider myself a tart girlie now. Made with @Purely_Elizabeth’s new Chocolate Chip Cookie Granola (gluten-free) for the crust, and the most perfect dairy-free PB filling, one bite of this tart will have your taste buds begging for more. Are you ready to be obsessed?

A MUST-TRY TART

Ok I’m not here to pressure you, but I really think you need to make this Peanut Butter Tart With Cookie Granola Crust. Hear me out! For starters, it’s so easy to make. But it’s also made with better-for-you ingredients because it’s the only way I know how. You know I’d never steer you wrong! Purely Elizabeth‘s granola (code RACHAEL for 20% off the site) is made with organic, certified gluten-free oats and other health-conscious ingredients like organic chia seeds and chicory root fiber. Mixed with some melted coconut oil, which is a good source of antioxidants, the crust alone is an immediate yes.

Now for the filling. Trust me when I say it’s incredible. It starts with creamy peanut butter, which provides healthy fats, protein and fiber. Mixed with dairy-free coconut milk and coconut yogurt for minimal but not uncountable electrolytes and probiotics, and a little bit of maple syrup for a natural sweetener, you are going to love it. To boost the protein and create a more balanced recipe, I love to blend in collagen because it supports healthy hair, nails, skin, bones and joints. I used a vanilla flavored collagen (I like Rootz) to enhance the flavor a bit. It’s not overly sweet but you won’t be able to put it down all the same. A must-try!

DESSERT ANY DAY

This Peanut Butter Tart With Cookie Granola Crust is insanely good. Top it with a drizzle of chocolate, crushed peanuts and flakey sea salt, and your life will change. Bonus points because this beauty is low in sugar and contains protein, so you can feel good about serving this dessert on any Valentine’s or Galentine’s Day, holiday, gathering, or just because. You definitely don’t need a reason to have dessert any day!

Btw, tart tin not necessary – any dish will work. In the reel I made for this recipe, I used one larger tin, but as you can see here, I used 4 smaller tins. Let me know that you think if you make it; I hope you enjoy it as much as we did!

INGREDIENTS YOU’LL NEED:

Crust:

Purely Elizabeth Chocolate Chip Cookie Granola (code ‘RACHAEL’ for 20% off Purely Elizabeth’s site, or find it at your local @wholefoods, @walmart and @publix)
Coconut oil, melted

Filling:

Creamy peanut butter
Canned full fat coconut milk
Coconut yogurt
Vanilla collagen
Maple syrup

Preheat oven to 325 degrees F.

In a food processor, pulse together the granola and melted coconut oil several times until it reaches a finer texture.

Spray a 9-inch tart tin (or whatever pan/dish you’re using) with coconut oil. Press the mixture into the base, letting the granola mixture come up the sides. Bake for 15 minutes, then let cool for 15 minutes, and set in the fridge or freezer to harden for 15 minutes.

To make the filling, blend all ingredients together in high-powered blender. Pour over the top of the chilled granola crust, then transfer back to the fridge or freezer for up to 30 minutes in the fridge or 15 minutes in the freezer.

Remove tart from fridge or freezer. Top with drizzled chocolate, crushed peanuts and flakey sea salt. Enjoy!

SHOP THIS RECIPE:

RECIPE SUBSTITUTIONS & QUESTIONS

For the crust, I used Purely Elizabeth Chocolate Chip Cookie Granola (code ‘RACHAEL’ for 20% off Purely Elizabeth’s site, or find it at your local @wholefoods, @walmart and @publix), but feel free to try another one of their cookie granolas as the base. I haven’t tried this with any other brand’s granola, but that’s an option too. Instead of coconut oil, you could try melted butter, or ghee, but again, I haven’t tested those yet, so let me know how it works if you try it.

I’m dairy-free, so I used coconut alternatives for the milk and yogurt in the filling, but if there are no sensitivities or allergies, regular dairy products should work. My tip when getting store-bought peanut butter is to aim for one where peanuts (organic, if possible) are the only listed ingredient; sea salt is ok too. Omit the vanilla collagen if you prefer or don’t have on hand. For the food processor, I use a 9-cup Cuisinart, linked on my Amazon storefront if you want the exact one!

WHAT IS THE DIFFERENCE BETWEEN A PIE AND A TART?

There are a couple things that differentiate a pie from a tart. Pies are covered from all sides with a crust, while tarts are open from the top, with crusts only on the sides and bottom, so you can easily see the filling on top. Another difference is in the base, or crust. Pies tend to have a thinner, flakier and smoother crust, and tarts have a thicker, more crumbly crust. You can’t go wrong either way; it’s simply a matter of preference!

WHAT IS TART FILLING MADE OF?

Typically, tart fillings can be made with a few different ingredients like butter, sugar and salt, heavy cream or cream cheese for texture, sour cream for tanginess and vanilla bean paste or extract for flavor. However, for this recipe, since I’m gluten-free and dairy-free I used coconut milk and coconut yogurt alternatives. To add the vanilla flavor and to boost protein, I used a vanilla-flavored collagen, and some creamy peanut butter. It’s fun to find creative ways to “healthify” classic desserts.

LOVE THIS PEANUT BUTTER TART? TRY THESE OTHER SWEETS AND BAKED GOODS:

Healthy Twix Bars

Peanut Butter Blossoms

Paleo Pecan Pie Bars

Gluten-Free Dairy-Free Fudge Brownies

5-Ingredient Date Snickers

Click here to watch the reel I made of this recipe 🙂