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Mini Chocolate Peanut Fudge Tarts

Fudgey chocolate tarts with a sweet nutty taste. These mini tarts are an ideal light dessert with no added sugar. 
Prep Time40 minutes
Resting Time1 hour 30 minutes
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American, European
Keyword: chocolate, peanut, Tarts
Servings: 6 mini tarts


Tart base

  • 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

Chocolate Ganache

  • 150 g coconut milk 1/2 cup + 2 tbsp
  • 75 g dark chocolate 1/2 cup


  • unsalted peanuts
  • puffed amaranth


Tart base

  • 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.

Chocolate Ganache

  • 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 can resist them, these tarts can last in the fridge for about a week.