This post is sponsored by Davidson’s Safest Choice Eggsand is published on their BLOG.ย All opinions are 100% mine.
You can easily make this recipe as one big tart or pie, but I went with 4 small tarts because I like the way they look.ย They are incredibly rich, so even half a tart is almost too much.ย I will confess, I didnโt share these with my kids at all.ย They tend not to like cream-cheese based fillings, so my husband and I hoarded these all for ourselves.ย They were truly delicious and I am relieved to have finally made good on my promise to share this recipe!
Chocolate Peanut Butter Mousse Tarts (Low Carb and Gluten-Free)
Ingredients
Crust:
- ยผ cup butter
- ยผ cup cocoa powder
- 3 tbsp granular Swerve sweetener
- 1 large Safest Choice Egg lightly beaten
- 1 cup almond flour
- ยพ cup unsweetened shredded coconut
- ยฝ cup chopped walnuts
- ยฝ tsp vanilla extract
Filling:
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- ยฝ cup whipping cream
- ยผ cup powdered Swerve sweetener
- ยฝ tsp vanilla extract
Chocolate Glaze:
- 5 tbsp butter
- 2 oz unsweetened chocolate chopped
- 1/4 cup powdered Swerve sweetener
- 2 tbsp cocoa powder
- 1/4 tsp vanilla extract
Instructions
For the crust:
- Melt butter in a medium saucepan over low heat. Stir in cocoa and Swerve (or sugar) and then slowly whisk in beaten egg. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat and stir in almond meal, coconut, nuts and vanilla. Press crust evenly into bottom and sides of 4 4-inch diameter tart pans with removable bottoms and refrigerate until firm (30-45 minutes).
For the filling:
- Beat cream cheese and peanut butter together until well combined. Beat in whipping cream, then beat in powdered Swerve (or sugar) and vanilla extract until smooth and creamy. Divide filling between prepared crusts and use a knife or an off-set spatula to spread evenly over crusts. Smooth the top and refrigerate until firm, at least one hour.
- In a small saucepan over low, melt butter, unsweetened chocolate together and powdered Swerve (or sugar) together. Add cocoa powder and stir until smooth. Remove from heat and stir in vanilla and stevia extracts. Spread over filling and refrigerate tarts until chocolate is set, about half an hour.
Serves 8 (at least!ย These things are very rich!).ย Each serving has a total of 16.6 g of carbs and 7.1 g of fiber.ย Total NET CARBS = 9.5 g.
Liz says
Yeah, I'd want to hoard these beauties, too!!! They look delectable!!! xo
Daytona says
This looks amazing, can't wait to try it! Unfortunately, I can't find the recipe on the site that you linked (Safest Choice Eggs). Do you have a direct link to the recipe?
food_dreamer says
Hi…
Safest choice hasn't posted it yet, it would seem, so I posted the recipe on my blog.ย When they get theirs up, I will take mine down!
[email protected] says
Whoa. I need to make these tarts! I don't really like the idea of eating raw egg, no matter how safe it is, so I'll have to see what I can do with that. Your tarts are so pretty and I love the glaze!
food_dreamer says
You can make this tart crust without the egg altogether…but it will definitely be a little more on the fragile side.ย Just FYI.
Mitch says
do you have a carb count on this? it looks great–i love PB and chocolate–am T2 diabetic and am eating very low carb.
Bake Your Day says
Wow. Love these flavors! Beautiful tarts Carolyn!
Alison Lewis says
oh yum! These are so pretty! Bookmarked
[email protected] says
This looks absolutely amazing, Carolyn! I would be lucky to get even one piece of this were I to make it. My boys and my husband would be all over it!
Russell van K says
These tarts look divine! I am definitely going to have to try these soon. I love all things chocolate and peanut.
Stephanie says
So glad you tried this recipe again. It looks delicious!
Belinda @zomppa says
Do not think you can improve on this!
foodfashionandflow says
This looks so good! OMG!!! I am drooling
Terra says
My husband would go crazy for these, he is a peanut butter freak:-) Beautiful! Hugs, Terra
cravingsofalunatic says
Dang girl, this is wicked. Yet not. You are a genius.
thelittleloaf says
These look absolutely delicious! You never fail to amaze me with your scrumptious recipes ๐
Brian says
I still haven't baked with peanut butter… it's this weird thing I still have since my sister is highly allergic. Just never grew up with it around. And now we tend to just have it so we can give it to our dog. But, really, I need to change this up and make ourselves a nice peanut butter dessert. This might be my first attempt!
mellissa says
Followed this photo over from Pinterest – they look amazing! Chocolate and peanut butter are one of my family's favorite combos so can't wait to try these! Dropping it on the floor sounds like something I would do so I can totally relate! ๐ Will report back on how these come out, thanks for sharing!
Anna says
Very yummy !! CIAO
Mercedes says
These look so wonderful! And the crust sounds fantastic!
Carolyn Jung says
Reese's needs to move over. These look way better! Want to dig a fork into one asap. ๐
Sandras Easy Cooking says
Woooww..I am in lobe with your tart! Sooo yummy looking..you make me crave some PB mousse now:))
RavieNomNoms says
This looks so amazing…gorgeous pictures too!
sweetsensations says
Where can I see the recipe? All I see on your blog is the link to Safest Choice Eggs, but they didn't post the actual recipe. Thanks!
happywhennothungry says
Wow this looks beautiful! I love chocolate and peanut butter. Yum!
Laura @ Family Spice says
This looks heavenly!!!! So happy you made it again. I can totally relate about "some day revisiting a previous recipe!!" GUILTY!
Waka Network says
Sooo yummy, has this stolen my heart! I love chocolate and peanut butter. Can’t wait to try it!
Emily @ Life on Food says
Chocolate, peanut butter. Yes, please. I love the mini tarts. This looks like a fine dessert to me.
spiffycookie says
Looks so good, glad you decided to remake it! I am like you I hardly ever repeat things unless they are AMAZING.
Betty says
Recipe still isn't posted.
theharriedcook says
Oh my! This looks incredible, Carolyn! I've been away from regular blogging and visiting blogs for a while now ๐ Sorry I didn't come around sooner… Now I am just catching up on my fav blogs… Thanks for sharing this gorgeous recipe! <3
Carolyn says
I've posted the recipe now…seems that Safest Choice had some issues. They did post it on their site, I saw it, but others were having trouble viewing it. So it's on my site now!
Medeja says
These tart look so cute and delicious! I love them without even trying ๐
jamielifesafeast says
I've had this post open for a couple of days but haven't had the time to comment – but I kept coming here and ogling those tartlets! How I love chocolate and peanut butter and the mousse sounds fabulous! The texture looks incrdible – light and airy but so peanutty. Gorgeous recipe!
Ivonne Carlo says
I made this to give for a friend for her birthday and it was a hit! I also used the filling recipe to make a double layer cheesecake (vanilla and then your peanut butter mouse and chocolate ganache on top) A-mazing! ๐ You’re pretty much a genius! ๐ I might do the coconut flan tomorrow, it’s been a crazy week!
Carolyn says
Thanks, Ivonne! Love the double layer cheesecake, that’s pretty brilliant too!
Linda says
What is your Peanut Butter brand of choice?
Carolyn says
Honestly? Skippy Natural. I know it still has added sugar, but it tastes the best.
Ali says
Mmmm. Lovely. And topped with chocolate ganache, even better. Just very bitter chocolate (85%+) and heavy cream.
Barbra says
Thanks Carolyn…I made these yesterday for Valentine’s Day. By far the best dessert we’ve ever had! My husband thought it was fabulous. I came across your site a few weeks ago and am so glad I did ๐ I have enjoyed everything I’ve tried so far. Thanks!!
korisa says
I appreciate when you add the conversion, so you can use sugar if you choose. My kids don’t always enjoy it when I use stevia and such. Please add to more of your recipes. Love following you, you have fantastic recipes.
Carolyn says
HI Korisa,
Thanks, but I wrote this recipe for another company so that’s why I included sugar. I won’t typically do that because this is a low carb food blog. YOu are always free to ask me how to replace the other sweeteners if you wish, but I don’t intend to make it standard practice.
Marge Burkell says
I would LOVE to see the carb count broken down for each component… I don’t know that I would bother with the crust, I know they are tarts but the filling looks yummy enough to enjoy in a small custard cup or glass!
Carolyn says
Just enter the ingredients into an online nutrition calculator and you’ll get what you’re looking for.
Paula says
This tart is gorgeous and the standing peanut looks like an angel!
Hilary Bannister says
I make a pudding out of a filling very similar to this, as a sweet treat. I mix crunchy peanut butter, marscapone cream cheese, unsweetened cocoa powder and a little splenda together in a bowl. Its like a snickers bar but better and healthier and it fits in with a LCHF lifestyle
Carolyn says
Sounds great!
Cynthia Litchfield says
Thank you for making the recipe printable.
Patti says
Carolyn, have you ever baked the tart crusts to make them crisp before cooling & adding filling? Wondered if you’d recommend how long and at what temp you’d bake them. These look to die for…I love that you use chocolate often, yum!
Carolyn says
These tart crusts aren’t really meant to be crisp, although they’d probably be okay with a little baking. For a more crisp crust, make something like this: http://coconutoilcooking.com/coconut-oil-blog-posts/frozen-peanut-butter-pies (this is one of my recipes too).
Lynn says
I used a different recipe for the crust and put it into mini muffins, Because I used a different recipe I’m going to have to make a second batch of crust. The bite size ones are just delicious!