Fudgey chocolate tarts with a sweet nutty taste. These mini tarts are an ideal light dessert with no added sugar.
We’re in the season for warm and cosy recipes, which makes us constantly use the oven and enjoying sweet treats that are all full of spices. If you are looking for something a bit different which is easy to make and there is no need to switch on the oven, which makes it also a great summer treat, then you’re in the right place. Additionally, who can say no to healthy chocolate peanut fudge tarts?
This summer I finally managed to get my hands on some mini tart pans. Apart from making mini quiches, mini pies and mini sweet tarts such as these Mirabelle and pistachio tarts, I wanted to create something different and which literally requires not so much energy to make. The only thing with this recipe, is that you need to have some patience, as each layer needs to completely set before proceeding to the next step; but this waiting game is so worth it at the end. I’ve done this several times now and never regret anything, on the contrary my husband is constantly telling me to make them again.
For the base of these tarts, there is this easy-to-make mix that all it needs is to be blitzed together in a blender and to let set in the fridge. This mix is made with wholesome ingredients such as peanuts, peanut butter, medjool dates, coconut oil, vanilla extract, salt, amaranth and honey. Moreover, if you want, you can substitute the honey for agave syrup to make it fully vegan.
The puffed amaranth and the crushed peanuts give this tart base so much texture as they add plenty of crunch. If you can’t find amaranth, an easy substitution is puffed quinoa as they both act the same way.
The middle layer consists of a decadent peanut fudge that give this tart the right amount of sweetness. Made in few simple steps, this layer brings out further the peanut taste in this tart. For this layer it is extremely important to let it cool down completely so that there will be a clear cut between this layer and the one on top. If you add both layers immediately they will mix together and you won’t achieve the desired result.
Finishing it off
Lastly, the top rich chocolate ganache layer is what brings this all together. The chocolate ganache on top matches perfectly with the peanut taste present in the other two layers. To finish off this tart, I like to sprinkle some amaranth and peanuts as their colour contrasts wonderfully with the dark chocolate brown colour. Additionally, you can also garnish it with some flaky salt or with chocolate shards.
Mini Chocolate Peanut Fudge Tarts
- 40 g amaranth (puffed) 1 cup
- 80 g unsalted peanuts 1/2 cup
- 16 g peanut butter 1 tbsp
- 10 g coconut oil 1 tbsp
- 20 g agave syrup/honey 1 tbsp
- 200 g medjool dates about 10
- 1 tsp vanilla extract
- 1/4 tsp salt
Peanut Fudge Layer
- 80 g smooth peanut butter 1/3 cup
- 30 g agave syrup/honey 1+ 1/2 tbsp
- 80 g coconut oil 1/3 cup + 1 tbsp
- 150 g coconut milk 1/2 cup + 2 tbsp
- 75 g dark chocolate 1/2 cup
- unsalted peanuts
- puffed amaranth
- Lightly grease you mini tart pans with cooking spray and set aside.
- To a food processor or blender, add the peanuts and blitz until they are finely chopped. Add all the remaining ingredients and blitz until you get a sticky mixture. If the mixture is too dry, add a tablespoon or two, of cold water and blitz again, until you have a sticky dough that holds together.
- Divide the mixture equally between each mini tart pan and layer/press it down on the bottom and the pan's edges, making sure that there are no holes.
- Place them in the fridge while you prepare the fudge layer.
Peanut Fudge Layer
- Over medium heat in a small saucepan, melt together the peanut butter, honey and coconut oil. Stir the mixture continuously until it starts to boil, once you start seeing the bubbles increasing, lower the heat to low. Let it simmer for about 5 minutes while stirring frequently so that it doesn’t burn.
- Fill each tart with a layer of this fudge while it's still warm. Place them in the fridge for at least half an hour.
- Chop finely the chocolate and place in a bowl. The finer the chocolate is, the quicker it will melt.
- Gently heat the coconut milk on medium heat until it start to simmer. Pour the milk over the chocolate and let is rest for about 3 minutes.
- Once most of the chocolate has melted, stir the coconut milk and chocolate until completely combined. Let it rest at room temperature for about 5 minutes.
- For each tart, pour the chocolate ganache over the chilled tart base with the fudge. If you want to add some toppings add them now, and place the tarts in the fridge for a minimum of one hour. The longer you'll keep in the fridge, the better they'll rest.
- Before serving simply remove them from the tart pans and enjoy.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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