Peanut Butter Tart Squares Gluten Free
Indulge in the rich, nutty decadence of these *Peanut Butter Tart Squares*—a dreamy dessert that’s entirely gluten-free! Featuring a buttery almond flour crust sweetened with a touch of maple syrup, this no-fuss recipe combines layers of creamy natural peanut butter filling and a smooth dark chocolate topping for a trio of irresistible textures. With simple pantry staples like coconut oil and gluten-free powdered sugar, these tart squares are as easy to make as they are delightful to eat. Ready in just 20 minutes of prep time, they’re perfect for everything from after-dinner treats to holiday spreads. Whether you’re catering to dietary needs or simply crave a classic flavor combo, these squares deliver big flavor with a gluten-free twist!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut oil (melted)
- 0.25 cups Maple syrup
- 0.25 teaspoons Salt
- 1 cups Creamy peanut butter (unsweetened, natural)
- 0.5 cups Powdered sugar (or gluten-free powdered sugar alternative)
- 0.75 cups Dark chocolate chips (gluten-free)
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until the ingredients are fully incorporated and the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to create an even layer.
Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
While the crust cools, prepare the peanut butter filling. In a medium bowl, combine the peanut butter and powdered sugar. Mix until smooth and creamy.
Spread the peanut butter mixture evenly over the cooled crust, using a spatula to smooth it into an even layer. Place the pan in the freezer for 10-15 minutes to firm up.
While the filling chills, prepare the chocolate topping. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring after each interval, until the chocolate is melted and smooth.
Pour the melted chocolate over the chilled peanut butter layer. Use a spatula to spread it evenly over the top.
Return the pan to the freezer for another 15-20 minutes, or until the chocolate sets completely.
Once the tart is fully set, use the parchment paper overhang to remove it from the pan. Place it on a cutting board and cut into 16 squares.
Serve immediately or store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
4263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.0 g | 419% | |
| Saturated Fat | 117.4 g | 587% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 208.5 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2201 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
