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Chocolate peanut butter tart, crust made with chocolate peanut butter protein bars

Vegan Peanut Butter Tart with Double Chocolate Crust

Prep Time: 25 minutes Cook Time: 3 hours

There's no oven needed for this delectable chocolate and peanut butter treat from the kitchen of @vegamelon! This recipe requires two Double Chocolate + Peanut Butter Chips MacroBars.


  • 2 Double Chocolate + Peanut Butter Chips MacroBar
  • 1 1/4 cup Gluten-Free Rolled Oats
  • 2 tbsp Cocoa Powder
  • 3 tbsp Peanut Butter
  • 2 tbsp Maple Syrup, plus more to taste
  • 1 cup Full-Fat Coconut Milk
  • 1 cup Plant-Based Milk of Choice
  • 1/4 cup Maple Syrup
  • 3 tbsp Creamy Peanut Butter
  • 1 tsp Vanilla Extract
  • 3 tsp Agar-Agar Powder


1. In a food processor, combine all crust ingredients (MacroBars, rolled oats, cocoa powder, peanut butter, and maple syrup) and blend into a slightly sticky, homogeneous mixture. If too dry, add in a of splash water.
2. Transfer the mixture to a tart pan and press evenly into the edges. Set aside.
3. Meanwhile, add the milk(s) and maple syrup into a saucepan.
4. Bring to a boil, then reduce the heat and simmer while whisking in the peanut butter, vanilla extract, and agar-agar.
5. Once thoroughly incorporated, remove from heat and let the mixture cool slightly before pouring into the crust.
6. Place the tart into the fridge to set for 3+ hours, then slice and serve.

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