Peanut Butter Tart with Cookie Granola Crust Recipe

I’ve been in a baking mood lately, and this Peanut Butter Tart with Cookie Granola Crust is a new favorite. I was nervous to try a tart for the first time, but it vanished quickly the first time I served it—always the best compliment. It’s surprisingly simple to make: essentially two main steps, and it looks impressive. Low in added sugar and big on flavor, this is a healthier dessert that still feels indulgent.

PEANUT BUTTER CHOCOLATE PERFECTION

Peanut butter and chocolate are the easiest way to my heart. The combination in this Peanut Butter Tart with Cookie Granola Crust is irresistible. I used a chocolate chip cookie granola for the crust and a creamy dairy-free peanut butter filling. The texture contrast between a crunchy granola base and a silky filling makes every bite satisfying. If you love PB and chocolate, this tart will be a quick favorite.

A MUST-TRY TART

This tart is worth making: it’s easy, uses thoughtful ingredients, and tastes decadent without being overloaded with sugar. The crust is simply cookie-style granola mixed with melted coconut oil and pressed into a tart tin. The filling blends creamy peanut butter with full-fat coconut milk and a bit of coconut yogurt for creaminess, plus maple syrup for natural sweetness. I sometimes add a scoop of vanilla-flavored collagen for a protein boost and subtle vanilla notes; it’s optional but nice if you want extra protein.

DESSERT ANY DAY

This tart is perfect for special occasions or casual treats. Finish it with a drizzle of chocolate, crushed peanuts and flaky sea salt for a beautiful presentation and flavor contrast. Because it’s relatively low in sugar and contains protein from peanut butter (and optionally collagen), it’s an easy dessert to feel good about serving at gatherings or just for a weekday treat. You don’t need a special tart tin—any shallow baking dish works. I’ve made it in both one large tin and several small tins with equally delicious results.

INGREDIENTS YOU’LL NEED:

Crust:

• Chocolate chip cookie granola (one bag)
• Melted coconut oil (about 1/3 cup)

Filling:

• Creamy peanut butter (about 1/2 cup)
• Canned full-fat coconut milk (about 3/4 cup)
• Coconut yogurt (about 1/4 cup)
• Vanilla collagen (optional, about 1/4 cup)
• Maple syrup (about 2 tablespoons)

HOW TO MAKE PEANUT BUTTER TART WITH COOKIE GRANOLA CRUST

1. Preheat the oven to 325°F (160°C).

2. In a food processor, pulse the granola with melted coconut oil until it reaches a finer, crumbly texture.

3. Lightly grease a 9-inch tart tin or baking dish with coconut oil. Press the granola mixture firmly into the base and up the sides. Bake for 15 minutes, then cool for 15 minutes. Chill in the fridge or freezer for about 15 minutes to firm up.

4. Blend the filling ingredients in a high-powered blender until smooth. Pour the filling over the chilled crust, then return the tart to the fridge for up to 30 minutes or the freezer for about 15 minutes to set.

5. Remove from the fridge or freezer and top with melted chocolate, crushed peanuts and flaky sea salt. Slice and enjoy.

RECIPE SUBSTITUTIONS & NOTES

You can substitute other cookie-style granolas for the crust if you prefer. Instead of coconut oil, melted butter or ghee could work, though the flavor will change. If you’re not dairy-free, regular milk and yogurt will also work for the filling. For peanut butter, choose a simple brand with just peanuts (and salt if desired). Omit the collagen if you don’t want to use it.

WHAT IS THE DIFFERENCE BETWEEN A PIE AND A TART?

Pies are often fully covered with crust and tend to have thinner, flakier crusts, while tarts are open on top with a thicker, crumbly crust on the bottom and sides so the filling is visible. Both are delicious; the choice comes down to preference and presentation.

WHAT IS TART FILLING MADE OF?

Tart fillings vary widely but commonly include butter, cream or cream cheese for richness, and flavorings like vanilla. For this tart, a dairy-free filling uses coconut milk and coconut yogurt for creaminess, peanut butter for flavor and texture, and optional vanilla collagen for added protein and subtle sweetness.

LOVE THIS PEANUT BUTTER TART? TRY THESE OTHER SWEETS AND BAKED GOODS:

Healthy Twix Bars

Peanut Butter Blossoms

Paleo Pecan Pie Bars

Gluten-Free Dairy-Free Fudge Brownies

5-Ingredient Date Snickers

If you try this tart, I’d love to hear how it turned out. Enjoy!