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Peanut Butter Tart with Cookie Granola Crust Recipe

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4.2 from 74 reviews

This Peanut Butter Tart with Cookie Granola Crust combines a crunchy, flavorful granola base with a creamy, rich peanut butter filling. The tart is chilled to perfection and topped with drizzled chocolate, crushed peanuts, and flaky sea salt for an indulgent yet wholesome dessert that’s easy to make and sure to impress.

  • Total Time: 1 hour 25 minutes
  • Yield: 5 servings

Ingredients

Granola 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

Toppings

  • Drizzled chocolate (quantity as desired)
  • Crushed peanuts (quantity as desired)
  • Flaky sea salt (to taste)

Instructions

  1. Preheat the oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the crust.
  2. Prepare the granola mixture: Place the Purely Elizabeth Chocolate Chip Cookie Granola and the melted coconut oil into a food processor. Pulse several times until the mixture reaches a finer, crumbly texture suitable for forming a crust.
  3. Form and bake the crust: Lightly spray a 9-inch tart tin or your chosen tart pan with coconut oil to prevent sticking. Press the processed granola mixture firmly into the base and slightly up the sides of the tin to form the tart crust. Bake in the preheated oven for 15 minutes.
  4. Cool and chill the crust: After baking, allow the crust to cool at room temperature for 15 minutes. Then place the crust in the fridge or freezer for about 15 minutes to harden and set firmly.
  5. Prepare the filling: Using a high-powered blender, blend together peanut butter, canned full-fat coconut milk, coconut yogurt, vanilla collagen, and maple syrup until the mixture is smooth and creamy.
  6. Assemble the tart: Pour the blended filling evenly over the chilled granola crust, spreading it smoothly.
  7. Chill the assembled tart: Return the tart to the fridge for up to 30 minutes or the freezer for 15 minutes to allow the filling to set properly.
  8. Add toppings and serve: Remove the tart from the fridge or freezer. Drizzle melted chocolate over the top. Sprinkle with crushed peanuts and finish with a pinch of flaky sea salt. Slice and enjoy your delicious peanut butter tart!

Notes

  • If you don’t have vanilla collagen, you may substitute with vanilla protein powder or omit for a nutty flavor.
  • Use melted coconut oil to help bind the granola crust effectively; ensure it’s not too hot when combining.
  • For a firmer tart, chill longer in the freezer.
  • This tart is best enjoyed within 2-3 days when stored properly in the refrigerator.
  • Feel free to customize the toppings with fresh fruit or chocolate chips for extra texture and flavor.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/peanut-butter-tart-with-cookie-granola-crust-recipe/