Peanut Butter Chocolate Tartlets

This no bake Peanut Butter Chocolate Tartlets recipe features fudgy chocolate crust with a rich, creamy peanut butter filling. It takes just 20 minutes to make and uses Naked Bars to bump up the protein!

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 0 minutes

Servings tartlets

Calories 295kcal

Author Faith Gorsky

Ingredients

Chocolate Brownie Crust:

1 Chocolate Fudge Naked Bar chopped
1 Medjool date pitted
2 tablespoons pecans
2 tablespoons smooth peanut butter
½ tablespoon unsweetened cocoa powder
¼ teaspoon pure vanilla extract

Peanut Butter Filling:

1 ounce cream cheese at room temperature
3 tablespoons smooth peanut butter
2 tablespoons heavy whipping cream
1 tablespoon powdered monk fruit/allulose sweetener
¼ teaspoon pure vanilla extract

Optional Garnish Ideas for the Top:

2 teaspoons chocolate curls
2 teaspoons crushed peanuts

US Customary - Metric

Instructions

For the Crust:

Line the wells of a muffin tray with 4 paper liners.
Add all ingredients to a food process. Pulse a few times to chop up the larger items, and then process until smooth, stopping to scrape down the sides as necessary. When it’s done, you should be able to press the mixture into a ball and have it hold its shape.
Divide the mixture into 4 equal parts. Roll each into a ball, and then press them into the bottom and about ½-inch up the sides of the 4 lined muffin wells.

For the Filling:

Add all ingredients to a bowl and use a handheld electric mixer to beat until smooth and creamy.

To Assemble the Tartlets:

Divide the filling between the 4 crusts, spreading it out evenly. If desired, sprinkle the chocolate curls and peanuts on top.
Cover and refrigerate at least 1 hour, or up to 3 days.

Notes

Instead of pecans, you can use almonds, walnuts, hazelnuts, or any type of nut you like. And you can swap out the peanut butter for your favorite flavor of nut butter too! (Almond butter is one of my personal favorites.)

Nutrition