No-Bake Chocolate Peanut Butter Tart with Toasted Almond Crust
An indulgent no-bake tart featuring a crunchy toasted almond crust and a rich chocolate peanut butter filling, perfect for a quick yet impressive dessert. This american-inspired desserts ready in about 30 minutes pairs almond flour, granulated sugar, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter
- 8 oz semisweet chocolate chips
- 1 cup creamy peanut butter
- 1/3 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup toasted sliced almonds
Instructions
- Step 1: Preheat oven to 350°F. Spread 1 1/2 cups almond flour and 1/4 cup granulated sugar on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden, stirring halfway through.
- Step 2: In a medium bowl, combine the toasted almond flour mixture with 6 tbsp melted unsalted butter and press firmly into a 9-inch tart pan with removable bottom. Chill crust in refrigerator while preparing filling.
- Step 3: In a heatproof bowl, combine 8 oz semisweet chocolate chips, 1 cup creamy peanut butter, and 1/2 cup heavy cream. Microwave in 30-second intervals, stirring between, until smooth and glossy.
- Step 4: Stir 1/3 cup powdered sugar and 1 tsp vanilla extract into the chocolate peanut butter mixture until fully incorporated.
- Step 5: Pour the filling over the chilled crust and smooth the top with a spatula. Sprinkle 1/4 cup toasted sliced almonds evenly across the surface.
- Step 6: Refrigerate tart for at least 3 hours until set before slicing and serving.
Frequently asked questions
How long does No-Bake Chocolate Peanut Butter Tart with Toasted Almond Crust take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Bake Chocolate Peanut Butter Tart with Toasted Almond Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep almond flour from drying out.
Can I substitute ingredients in No-Bake Chocolate Peanut Butter Tart with Toasted Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Peanut Butter Tart with Toasted Almond Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Peanut Butter Tart with Toasted Almond Crust?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
