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Peanut Butter Tart With Cookie Granola Crust

You are going to love this tart made with a gluten-free cookie granola crust and dairy-free peanut butter filling. It's too good!
Cook Time + Total Time includes all cooling and setting times.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 5 - 8
Author Rachael DeVaux

Equipment

  • Tart tin(s) or baking dish (can use one tart tin or baking dish, or 4 smaller tins as pictured here)
  • Food processor
  • High-powered blender

Ingredients

Crust

  • 1 bag Purely Elizabeth Chocolate Chip Cookie Granola
  • 1/3 cup coconut oil melted

Filling

  • 1/2 cup creamy peanut butter
  • 3/4 cup canned full fat coconut milk
  • 1/4 cup coconut yogurt
  • 1/4 cup vanilla collagen
  • 2 tbsp maple syrup

Instructions

  • 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!