For the chocoholics out there!

Meal Type: Dessert
Dietary Needs: Vegan, Gluten-Free, Refined Sugar-Free
Prep Time: 30 mins
Freeze Time: 3 hours
Serves: 8

Indulgent, clean, and completely drool-worthy...

We’re hardcore drooling over this Snickers Tart right now. It's everything you love about your favourite childhood chocolate bar—but made clean, naturally sweetened, and totally plant-based.

We're talking:

A crumbly peanut butter base, a silky chocolate ganache center, topped with rich chocolate sauce, peanut butter drizzle, a 3-ingredient caramel, and of course—extra peanuts for that salty crunch.

Oh, and don’t let the layers fool you—this beauty is shockingly simple to make. It's the perfect treat when you're craving something decadent but still want to keep it nourishing.

Ingredients

Crust:
1 cup unsalted peanuts
1 cup blanched almond flour
3 tbsp maple syrup
2 tbsp coconut oil

Filling:
2 cups cashews (unsalted, unroasted)
1 cup unsweetened almond milk
¼ cup maple syrup
¼ cup coconut oil
½ cup unsweetened cacao powder

Peanut Butter Sauce:
½ cup natural, unsalted peanut butter
2 tbsp maple syrup
2 tbsp coconut oil
Pinch of salt

Chocolate Sauce:
½ cup water
½ cup unsweetened cacao powder
2 tbsp solid cacao butter
3–4 tbsp maple syrup (to taste)
Pinch of salt

Caramel:
¼ cup maple syrup
¼ cup coconut oil
¼ cup maple butter

Tools You’ll Need:
Food processor
High-speed blender
Mixing bowls
Saucepan
Squeeze bottles or spoons for drizzling

Method

Make the base: 
In a food processor, pulse peanuts until crumbly. Add almond flour and pulse again. Add maple syrup and coconut oil—blend until a dough forms. Press into an 8-inch tart tin, flattening with oiled hands or a measuring cup. Freeze.

Prepare the filling:
Blend cashews, almond milk, maple syrup, and coconut oil until smooth. Add cacao powder, blend again. Pour over the crust and freeze for 3 hours.

Make the peanut butter drizzle:
Stir peanut butter, maple syrup, coconut oil, and salt until smooth. Use a squeeze bottle or melt if too thick.

Make the chocolate sauce:
In a saucepan, combine water, cacao powder, cacao butter, maple syrup, and salt. Stir over medium heat until smooth. Let cool, then transfer to a squeeze bottle.

Make the caramel:
In another saucepan, melt coconut oil, maple syrup, and maple butter over medium heat. Remove from heat, let sit 5 mins, then shake until thickened.

Decorate & devour:
Remove tart from freezer, drizzle with all three sauces, sprinkle with chopped peanuts, and serve!

Clean, Comforting & Crowd-Pleasing

Every bite of this tart delivers pure joy—without any refined sugar, gluten, or dairy. Whether you’re hosting, celebrating, or just treating yourself on a cosy weekend in, this tart is bound to be your new dessert obsession.

Pro Tip: Make it ahead, slice it up, and keep it in the freezer for an indulgent anytime treat.

Want something simpler to pair it with?

Try this: Tahini Fudge – 3 Ingredient Bliss
Perfectly creamy, bite-sized, and made for satisfying that post-dinner sweet craving.

Tag us when you make it! #TransformRecipes