It’s here, it’s finally here! After 2+ years of hard work, Love Real Food is finally in stores. It’s crushing it on Amazon right now, too (it’s currently #1 in the vegetarian, vegan and natural foods categories). Thank you!
This is absolutely due to your support, and I can’t tell you how much I appreciate it. When we were shopping around this book concept to publishers, I bragged on Cookie and Kate readers for being the best people on the internet. The publishers were like, “Yeah yeah, sure, that’s what all the bloggers say.”
I want to hug and high-five you for proving me right. I don’t deserve you, but I made you a chocolate peanut butter tart to celebrate! It’s a recipe that we cut from the book. It’s more involved than I wanted the book recipes to be, but if you have a worthy occasion, it’s definitely worth the effort.
If you’ve pre-ordered already, I hope the book lands in your mailbox today, and I’m so eager to hear what you think. Please share your snaps on Instagram with #LoveRealFood so I can go see them.
I’m going to keep this post short because I’m dying to go see my book in a store. Barnes & Noble, here I come! Before I go, here are some links that you can’t miss:
- Ali made my DIY Instant Oatmeal
- Jeanine made my Peanut Butter Chocolate Chip Cookies
- I shared my go-to ingredients with McKel on Nutrition Stripped
- I discussed my journey with emotional eating with Sonja on A Couple Cooks Podcast
- If you have ordered the book, don’t forget to download your free Companion Guide PDF (and hurry!)
- I’m giving away a Le Creuset Dutch oven to celebrate, enter here!
Chocolate Peanut Butter Tart
- Author:
- Prep Time: 30 mins
- Cook Time: 1 hour 15 minutes (mostly chilling time)
- Total Time: 1 hour 45 minutes
- Yield: 8 to 10 slices 1x
- Category: Dessert
- Cuisine: American
This chocolate peanut butter tart recipe is creamy and delicious! It’s also vegan, gluten free, and naturally sweetened, believe it or not! While this recipe is pretty easy to make, it requires some cooling/chilling time. Be sure to place cans of regular coconut milk in your refrigerator at least 12 hours in advance (I usually keep a few in my fridge at all times). Recipe yields one 9″ tart (about 8 to 10 slices).
Ingredients
Oat and almond crust
- 2 cups old-fashioned oats (certified gluten-free if necessary)
- ½ cup raw almonds
- ½ teaspoon salt
- Pinch of ground cinnamon
- ⅓ cup melted coconut oil
- 3 to 4 tablespoons maple syrup or honey, as needed
Chocolate layer
- 1 ¼ cups bittersweet chocolate chips (about 60% cacao content is perfect)
- 1 can (14 ounces) regular coconut milk, chilled at least 12 hours
- ¼ cup maple syrup or honey, to taste
- 1 teaspoon pure vanilla extract
- Dash of salt
Whipped coconut cream layer
- 1 can (14 ounces) regular coconut milk, chilled at least 12 hours
- ½ cup peanut butter
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
Optional garnishes
- Light dusting of cocoa powder (sprinkle it over the top in a sifter or fine mesh sieve)
- Sprinkles (I used these naturally colored sprinkles)
Instructions
- To make the crust: Preheat oven to 350 degrees Fahrenheit and lightly oil a 9″ tart pan, preferably one with a removable base, with melted coconut oil.
- In the bowl of a food processor fitted with the S blade, combine the oats, almonds, salt, and cinnamon. Process the mixture until the pieces resemble coarse sand. Pour the coconut oil and 3 tablespoons sweetener into the mixture and process until it forms a malleable dough. Add up to 1 tablespoon more sweetener if the dough needs a bit more moisture to come together.
- Scoop the dough into your prepared tart pan and fold in any almond or oat crumbs that haven’t already incorporated into the dough. Press the dough into the tart pan evenly, using the heel of your hand to press the bottom smooth, which will help push the crust up the sides. Aim for even thickness across the bottom and up the edges (I didn’t go quite far enough up the edges in my photos). Prick the base of the crust all over with a fork. (If the dough isn’t cooperating, set the crust in the refrigerator for 10 minutes to firm it up before baking.)
- Bake the unfilled tart crust for 12 to 14 minutes, until it’s firm to the touch and turning lightly golden at the edges. Place it on a cooling rack until cooled, about 30 minutes.
- Meanwhile, to make the chocolate layer: Gently melt the chocolate chips in a double boiler or in the microwave in a microwave-safe bowl, stirring after every 30 second interval. Let the chocolate cool for 15 to 20 minutes, so that it’s still warm enough to mix with the coconut cream, but not so warm that it melts the cream.
- To make the peanut butter whipped cream topping: Open one chilled can of coconut milk. You should see a thick, white layer of condensed coconut cream on top (if not, save the contents of this can for another use and open another can). Scoop the condensed coconut cream into a medium mixing bowl, leaving the more clear coconut “water” behind (you can save the coconut water for smoothies or discard it). Add the peanut butter, sweetener and vanilla extract. Using an electric hand mixer, beat the mixture until it is smooth and light, with soft peaks.
- To finish the chocolate layer: Once the chocolate has cooled, open another chilled can of coconut milk. Scoop the condensed coconut cream into a clean, medium-sized mixing bowl. Add the semi-cooled chocolate, sweetener, vanilla and salt. Using an electric hand mixer, beat the mixture until it is smooth and somewhat fluffy. Taste and add additional sweetener if desired, keeping in mind that once chilled, it will taste slightly less sweet.
- Scoop the chocolate mixture into the baked tart crust. Use a rubber or silicone spatula to evenly distribute the filling and smooth the top. Rinse off and dry your spatula, then use it to spread the whipped cream layer on top, leaving an inch bare around the edges so the chocolate layer remains visible. Chill the tart for at least 1 hour, preferably 2 hours or longer, so the coconut whipped cream has time to set.
- Before serving, sprinkle with cocoa powder and/or sprinkle, if desired. If your tart pan has a removable bottom, carefully remove the tart so it’s easier to slice through the edges. Slice the tart into even wedges using a sharp chef’s knife, wiping off the blade after every slice. Serve immediately. This tart keeps well, chilled and covered, for up to 5 days.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kathleen Stewart
Congrats on your cookbook! My husband told me that my copy came today so I can read it when I get home from work. I am very excited to try all of the wonderful sounding recipes. :)
Kate
Hooray, I’m so glad it made it to your door! Thank you, Kathleen. I hope you love every recipe!
Maria
Congratulations, times a thousand!! The book is gorgeous and this tart looks very celebration worthy. So excited for you and excited for my copy of the book to arrive!!!
Kate
Thank you, Maria! I really appreciate your support, and hope you LOVE the book!
Meredith | Earth & Oven
JUST PREORDERED! Lets go amazon! Cannot wait. Congrats, I hope you are enjoying this amazing cake to celebrate!
Kate
Woohoo! Thank you, Meredith! Hope you absolutely love it. Your site and photographs are so beautiful, btw!
Laura (A Beautiful Plate)
Happy cookbook birthday!!!! So happy for you. It’s so gorgeous and you should be super proud. <3 Hope you're relaxing and taking the day off to celebrate.
Kate
Thank you, friend! I have a celebratory happy hour and girls night planned for later today! Thank you so much your kind words. :)
Miriam
Congratulations, Kate! I can’t wait to make this! Chocolate peanut butter tart from REAL FOOD!? Love it!
Kate
Miriam, thank you! Hope you love the tart!
Arianna
Kate, you are so amazing! I can’t wait for my book to arrive. Congrats on such a huge accomplishment!! :)
Kate
Thank you, Arianna! Fingers crossed that you love the book! :)
Arianna
I just got it in the mail, and I absolutely adore it! The pictures are beautiful, every single recipe is enticing, and the book itself is so user friendly and well designed! I can’t wait to make each and every recipe in there :) Thanks so much for creating such an amazing cookbook! I will be using this every week!
Laura Myers
Congrats to you and Cookie on such a beautiful cookbook! It was just delivered and I’ve already gone through two dozen post it flags on things to make asap! I just love your Cookie pictures and looking forward to reading the personal stories sprinkled throughout. I’ve got a golden that loves to sit by my cutting board hoping for a drop; how lucky that you got to make this book together. ❤️❤️
Kate
Hi Laura! Thank you. I’m so glad to hear you’re excited to cook the recipes! They have been a long time coming. Cookie sends her best to your pup!
PL
Congratulations!!! Finally, the cook book has arrived. I will need to get my hands on one soon. And thank you for this recipe to boot!
Kate
Thank you, PL! I hope you get a chance to check out the book soon! I’m so relieved/a little scared that it’s finally out there for everyone to see.
Rachel
Congratulations on the release of your book!
Kate
Thank you, Rachel!
marg
Hey Cookie and Kate!!
High fives, hugs and pats back to you!
I am eagerly awaiting my pre-ordered books !
I know it is going to be fantastic.
All your recipes have so much going into them that is why they are so deelish and easy to make.
Thank you ahead of time and I will definitely shower you with praise and admiration when the books come snail mail.
I have all my wrapping paper ,stickers and note cards ready to gift them to only ones with discerning taste for fabulous food!!
Sincerely,
You forest friends and fans,
Marg Eric Phoebe and Rosie Posey
PS A friend left us some shortbread in the mail the other day and they were good,but I thought why am I not eating olive oil rosemary shortbread this time of year ?And so I will !!Thanks again for those delish morsels too !!!
Kate
This is all so, so kind, Marg! Send my thanks to your family. I hope you and your friends love the book!
MICHAEL
Looks fantastic! Can’t wait to try it! Is it me or does that one photo where you pulled the mixer out of the bowl look like Jabba the Hut? Ha ha
Michael
Kate
Ha! Well, now I can’t un-see that.
Mary Main
The Fed Ex truck just dropped off 2 cookbooks at my doorstep and I promptly handed one of them to my 21 year old daughter. “Happy Birthday two months early!” She gushed, “Thanks!”, and then we sat oohing and awing , exclaiming at cute Cookie photos, and then quietly reading your gorgeous and easy to follow cooking tome for over an hour. Yes tome! I had no idea the cookbook was so vast and hefty- which I love. She asked me where am I putting it as my cookbook shelf is overfull. I’ll make room, it’ll go nicely next to Julia Child’s Baking. Thank you so much, all the effort shows in it’s thoughtful design and little details,and it is a truly beautiful book that I will enjoy for many years. Celebrate the day away and thanks for this tart recipe. PS: Indigo is curious if there is a backstory on Cookie.
Kate
Mary, thank you so much for your kind words! You’re amazing for buying two copies, thank you! I am so glad to hear that you are enjoying the book, and flattered that it gets a spot next to Julia Child’s. xo!
Jessica
Congrats on the cookbook! This recipe looks great! I’m on a sugar free diet, just wondering how to get around the sugar in the chocolate…what would you suggest? Tx!
Kate
Hey Jessica, if you like dark chocolate, I think you can find sugar-free dark chocolate, which should work here. I believe that Pascha brand makes some. Or, you could maybe try whipping cocoa powder into the coconut milk and add sweetener to taste. I just can’t offer exact amounts.
Helen
Hi Kate (and a pat for cookie),
Iv pre ordered your book and am waiting with bated breath for it to arrive in the mail unfortunately it want be till June as I’m in oz. I’m so excited for you even tho I haven’t seen yr new book I’m waiting for yr next one.
Kate
Aw, so kind of you, Helen! I hope it’s worth the wait. :)
Barbara K.
Yay!!! Congrats and thank you, Kate! My copy arrived today. And … I haven’t open it yet, because I have a book manuscript deadline coming up (a very different kind than a cookbook though). Reading and cooking from your book will be such a treat once I’m done with the major part of my own manuscript. I can’t wait!
Kate
I love that my book is the reward for completing your book– that’s a special kind of synchronicity, I think! All the best with your writing, Barbara, and I hope you love my new recipes. :)
Barbara K.
Your book is absolutely wonderful, I marked several recipes, and just finished the Greek nachos with tahini-lemon sauce (turned into a salad). Thank you, Kate!
Chelsie
Yay! I can’t wait to get your cookbook! I ordered it today. Your recipes are wonderful and I can’t wait to see all of your hard work. Congrats!
Kate
Thank you, Chelsie! I hope you love it.
Emily
Just received your book in the mail! It is gorgeous!!!!! Huge congratulations. :) I’m so excited!
Kate
Thank you, Emily! :)
Cindy Vennie
Your cookbook was waiting in my mail when I got home from work today. Two words, eye candy! The pictures are beautiful and make me want to try every recipe. I look forward to adding them to my weekly menus. Congratulations on such a beautiful, well written book!
Kate
Thank you, Cindy! I wanted to make it bright and colorful– mission accomplished, I think! I hope you adore the recipes.
Joelle
I’m an author (fiction) and since you probably don’t hang out with a lot of authors (I’m guessing, more cooks than writers) we have a thing where we send our writer pals pictures taken of their “books in the wild”. You should have ask people to take them in their local stores and send them to you. It’s fun!
Kate
What a great idea, Joelle! Thank you so much for the suggestion. That sounds really fun!
Darlene Dutro
I just ordered your book, I am not a vegetarian, but am looking for a change, I have followed you and loved what I saw, so I figured the book will be great. Congratulations on your well deserved success. Thank you.
Kate
I’m so glad, Darlene! I hope it helps to shake things up in your kitchen.
Rebecca
My book came today, and I’m so excited! Congratulations!!!
Kate
Thank you, Rebecca!
KLAUDIA
Mine arrived today and looked through it over dinner. Our family loves your recipes and they are toddler approved as well. Thx for keeping our family healthy :)
Kate
This made me smile, Klaudia! Thank you and your family so much for all the support. I couldn’t have done it without readers like you.
Jill
So excited to come home from work and find your cookbook waiting for me! Yay! Can’t wait to read through it and start making some scrumptious food. I’ve not been eating very well lately and feeling lousy because of it. This is just the inspiration I need! Thank you Cookie and Kate! (My 15 year old boarder collie likes to “help out” in the kitchen too :-)
Kate
Great! I hope my recipes help you start feeling better, Jill! I know what you mean with the food/mood connection. Hello to your precious pup. :)
Tamara
Got the book (have not made the tart yet). It’s a beautiful and well-written. Congratulations and thanks so much for all the great recipes over the years. I’ve written a few books myself–please let yourself enjoy this win and soak it in. You deserve it.
★★★★★
Kate
Thank you, Tamara! It means a lot coming from another author. I’m so glad you enjoy the book!
Gayatri
This tart is so gorgeous! Can’t wait to try it! Congrats again Kate, you deserve every single bit of success because what you do is here amazing. I’m so excited to get your book and start cooking from it!
Kate
Thank you, Gayatri! I hope you enjoy the book. Thank you for being such a supportive reader. :)
Lyuda
I just looked through the book and it’s beautiful! So many tasty recipes to try. I just wanted to say that pictures of Cookie just killed me. She’s beyond adorable! I loved the picture of her staring at popcorn. Anyway, congrats on the book, it is lovely and will surely stay in my kitchen for a long time.
Kate
Yes! She gets those big cartoon eyes when she sees something delicious. I needed to get that in the book somehow. :) I’m so glad you liked it upon first glance!
Rosie
This tart looks awesome! The sprinkles make it so lovely, and homely for some reason. I always I associate rainbow sprinkles with home :)
Kate
Something about them reminds me of my hometown ice cream stand. :) Maybe that’s it?
Mary Riekert
Hi Kate
I love the book – got the kindle edition here in Australia and can’t wait to cook from it. I just bought a kindle copy each for my two vegetarian daughters. Many happy meals ahead so thanks for all the great recipes and photos. And, oh my goodness, your dog is very cute.
Kind regards
Kate
Thank you, Mary! I hope you and your daughters enjoy it over and over again. Cookie says hi!
Sara
Arghh, i’m so jealous of everyone who gets your book today! I can’t wait for it to become available in switzerland! I’m sure it’s AMAZING and wish you a huge success :)
Kate
Thank you, Sara! I hope it’s worth the wait.
CARMEN
Tart looks amazing! Can´t wait to try it, and congratulations on shooting up the amazon charts, you deserve it xx
Kate
Thank you, Carmen!
Heather E.
Got it! And it was worth the wait. It’s beautiful! My kids had off from school yesterday so I waited until after bedtime to crack it open. I was up until midnight reading every page. I’ve bookmarked Spinach-Artichoke Quiche as the first recipe to make. I LOVE your spinach artichoke enchiladas so I know this will be awesome. My favorite picture of Cookie is her eyeing up the popcorn! I really did laugh out loud. One of the first recipes I made after my cousin directed me to your blog was your Sun-dried Tomato Pesto Pasta so I am excited to try the fettuccine recipe. I know I end every comment with a “Thanks Kate” but I am really, truly thankful for all your hard work. It’s made me a better, healthier cook and I love when people ask me for your recipes : )
Kate
This comment is full of so much goodness, Heather, thank you! I love that you adore the book (I had to sneak Cookie being a little clown in there, at least a couple times) and it makes me so happy that you continue to share my recipes with the people you love.
Catherine
This looks really straightforward for something that’s going to turn out looking like such a gourmet’s delight. I’ll try this on my next dinner party victims. As for you telling your publishers that your readers are the nicest – well, with the obvious exception of Hitler, I’d agree that vegetarians tend to be caring people who think about their impact on the world around them, so I’d have to agree with you. ;-)
Kate
I started laughing at “dinner party victims” and then the vegetarian exception just about killed me. This comments section is the best part of my day! Thank you, Catherine.
Ashley
Congrats on your cookbook! I have been a loyal reader of your blog for years. Your recipes are always so tasty. I can’t wait to get your new book, looks like mine should arrive Friday so I can read it like a novel this weekend! Congrats again!!
★★★★★
Kate
Thank you, Ashley! I hope you love the book as much as you enjoy my blog.
Laura
Hi, Kate!
I have been reading your blog for about a year now, but have never commented, even though you have become my go-to place for simply fabulous food. I wanted to tell you that your cookbook was waiting for me when I got home from work last night, and I immediately sat down and read it from cover-to-cover. It is filled with tabbed pages for recipes I want to try, and I cannot wait.
Kate
Thank you so much, Laura! I’m so glad my book made its way into such loving hands.
Jean
So many congratulations, Kate! I’ve read your blog for years now (and never said anything, I’m sorry to have been so rude!) and I’ve been SO EXCITED for your book! While I enjoy many food blogs and cookbooks I find I go to specific ones for indulgent recipes or others for healthy recipes that may take a few hours or days (gulp) to prepare. Yours is the perfect intersection of delicious/satisfying, approachable (I don’t have to scour the world for edible rose petals on a Tuesday night?? Thank you!!!), healthy and efficient. I love how you make food shine without a lot of fuss. It’s like you help food be its best self, instead of trying to transform it into something different and more complicated. I know I can always count on your recipes to be winners and many of them are staples in my house (I’m looking at you, toasted muesli, thai red/green curry, coconut quinoa/kale/pesto, pasta w/roasted broccoli and red pepper etc etc). Long story short, thank you for putting so much goodness Out There. As I’m sure it’s obvious, we love the heck out of it!
Kate
This is such a kind, thoughtful comment, Jean! It encapsulates all of the things I aim for: accessibility, affordability, simplicity, health, and flavor. You’ve articulated that perfectly. Thank you for being such a wonderful reader!
Allie Moors
Eagerly anticipating a hard copy of your cook book, but when I went into my local Anthropologie they don’t have it and couldn’t say whether/when they were stocking it :-(. Is it only available in the States at this outlet or should it be coming to Edinburgh too? I LOVE your recipes. They make our lives so much richer as we are veggie and GF and dairy limited!
Kate
That’s a great question, Allie! I’ll have to look into that. In the meantime, I know my book is available for the UK here.
Amy Simmons
Congratulations Kate. I already have sticky notes in my cookbook! Looking forward to trying so many of these.
Kate
Awesome!
Amy Simmons
Kate,
I have a tree nut allergy in the family. Any suggestions on the best thing to substitute for the almonds in the crust?
Thanks all for the assistance
Kate
Hi Amy, can you do peanuts? I think peanuts might work. Otherwise, I’m not sure what to suggest, but if you have a favorite pie/tart crust recipe, that should work here!
Desiree
My copy just arrived. Well done – it’s beautiful! Also practical. I love the hardcover and it seems it will stay open on recipe pages without too much fussing (always at inopportune times such as with dough or butter on your fingers). I had a new stove delivered last Friday, and I CANNOT WAIT to use it to make your wonderful recipes! Congratulations on all of your efforts.
Kate
Ooh, that new stove sounds so exciting! I love getting equipment upgrades. I hope you love the book, Desiree!
Anne
The photographs are beautiful!
Kate
Thank you, Anne!
Maggie
Congratulations Kate!! What a wonderful accomplishment! I pre-ordered your book and just got notification it is in the mail!! I cannot WAIT to open it and start making your recipes at home!
-Maggie
Kate
I hope you love it, Maggie! Thank you for the kind congratulations.
jordan @ dancing for donuts
this is so exciting!!! congratulations!!!!! that tart looks unreal – my two favorite flavors are peanut butter and chocolate so i’m going to need to pin this for next time i’m celebrating something special!
Kate
Yes, I hope you try it, Jordan!
Lisa Mc
Hi Kate!
Came home today to find your cookbook in my mailbox! Congratulations – it looks great. Looking forward to ‘saucing’ up the pages…..
Kate
Awesome! Have fun, Lisa!
Liz
I just ordered my book yesterday and can’t wait to get it. I love your food like you cant believe and even my meat eating husband can’t get enough of your recipes. I am so excited to work my way through the book with my kids! Congratulations!
Kate
Thank you so much, Liz! I hope the whole family enjoys it.
Kim
My cookbook came yesterday! So excited to get cooking/baking! Put my novel aside to read the cookbook! Such great advice and so many good tips.
thank you !
Kate
Awesome! Thanks, Kim!
Alice Rolka
Congratulations!! I ordered my copy of the book today, can’t wait to read it :)
Kate
Yay! Thanks, Alice. I hope you enjoy it.
Erin M.
Your book is truly a masterpiece! So many helpful tips and beautiful recipes. Receiving it on Tuesday was torture! My kitchen is being renovated (with two weeks left to go) and I can’t make any of them yet. I have flagged so many recipes to try! Thank you!
Kate
Ah! I hope the renovation goes by quickly, Erin! But, you’ll have a shiny new kitchen to try all of the recipes out on. I’m so glad you already love the book!
Jennifer
My cookbook arrived yesterday and it is beautiful! I can’t wait to devour it this weekend and plan some new meals!
Kate
Hooray!
Skip
Congratulations on your cookbook Kate! I have used many recipes from your site and loved them all! I preordered your cookbook and it came today(all the way to Ottawa, Canada) and I can’t wait to read it and use it!! Keep those great recipes coming!!!!!
Kate
Thank you, Skip! I hope you love the book.
Jeanne
What a wonderful cookbook! I was so excited to get home Tuesday and start reading. This is the first cookbook I have ever read cover to cover. Having followed your blog for years, I knew this would be good. So many recipes that I look forward to trying very soon. The photography is beautiful as well. We are having a snow day in Colorado today so I made the Moroccan Butternut, Chickpea, and Couscous Stew and am just now sitting down to a bowl of this delicious stew. Perfect balance of flavors, will definitely make this again. Thank you for all your hard work, you did an amazing job.
Kate
A snow day?! My goodness. I’m glad you have the stew to keep you warm!! Thank you for all the kind words about the book. I’m so glad you love it already!
Courtney
Yay, cookbook! I’ve been counting the days! And is it weird that I’m on vacation, but also can’t wait to get home and cook from your book??
Also, will def be making this tart :)
Kate
Not weird at all, but then again, I’m a little weird myself :).
Kelsey
YUMMMMM!!! I read your book cover to cover in bed last night (yes – it was my treat from a big day) and even after being a long-time blog reader, I’m excited about all there is new to try. I don’t know how you could do both projects at once so well. No wonder you needed that vacation!
I made the Lemon Blueberry Cake this afternoon. Didn’t have blueberries but a TON of blackberries on hand, so cut them in half and used them instead. Oh my goodness – we are in heaven and half the cake is gone already! My kids are using all their powers of persuasion to convince me to let them eat it again for breakfast.
Thank you, and bravo!
★★★★★
Kate
Kelsey, I’m sorry I missed your comment earlier! Thank you so much for your kind words about the book. It was really quite a challenge to manage both the blog and book at the same time, so I appreciate your appreciation for that! :) I definitely need some more vacations now. So glad you all enjoyed the cake—bet it was amazing with blackberries!
Vicki Souder
Kate,
I received your cookbook yesterday and found myself reading it like it was a book! It is beautifully put together and I love, love , love that you have pictures of every recipe. Normally cookbooks I have purchased I flip through and I think I’ll maybe a third of the recipes but with your book I want to make them all!
Last night I made the Roasted Cauliflower and Kale Spaghetti with Toasted Almonds. I have to say I felt like a true chef putting that meal together! Thank you for making it easy to follow. My husband loved it and said it has to go into the rotation! I loved it too! It was fun to make. Congratulations!
Kate
I’m so glad you love it, Vicki! I love that spaghetti dish, too. So glad it was a hit!
Chelsea
Kate – I bought this book at thebookstore store yesterday – it is absolutely beautiful! I’m giving this copy to my mom (she was just told that she needs to watch her sugar intake) and plan to order a second copy for myself. Your recipes are what truly converted me to eating whole foods (mainly because every recipe I’ve made from your site has been approachable and so, so good!). I’m hoping your book will make her a convert, too :)
★★★★★
Kate
Just so kind of you, Chelsea! I hope your mom finds it helpful in her transition, and I’m so happy my blog helped you make the same jump. Happy cooking!
Janelle
Eeeeek that sneak peek video! I am sure that I am not the only one that paused it 20 times to look at the recipes! ☺ My husband and I have a “not-allowed-to-buy-yourself-anything” rule for the month before our birthday, and since my b day in on June 5th, this May release date is killing me!!! Haha please remember this for your next cookbook!
Kate
Haha! I’ll try to keep that in mind, Janelle. ;) Here’s hoping you get your birthday wish!
Catherine
This is the most fun I’ve ever had clearing up after cooking. I must have had about 500 calories’ worth of licked spoons and bowls. It looks fab and I can’t wait to try it for dessert tonight.
Kate
Haha! I love that! I hope you love the finished product as much as the leftovers. ;)
Evelyn
Congratulations Kate!!! I’m so excited to see your book has finally hit the shelves, after all the months (what am I saying? Well over a year, even) of (insanely) hard work. And that it currently holds the #1 spot in the vegetarian cookbook category, that’s absolutely amazing! I saw on Amazon your book gets solely 5 star reviews, and I hadn’t expected anything else tbh, seeing as how amazing the recipes on your blog always are. I loved how you told us about the making of the book over the past year, giving us sneak peaks into what the book was going to be, and the work it requires to make an actual cookbook. And now that it’s finally here, it’s so exciting! Shipping to Europe takes some time unfortunately, but it’s gonna be worth the wait I’m sure :)
Congrats again, I’m so happy for you (and for myself, because an entire book filled with your recipes, beautiful pictures, and pictures of Cookie, what more do I want…), and I hope you can now sit back (more or less, since you’re still keeping up the blog and I’ve been very impressed over the past year how you managed to do both…) and enjoy :)
Kate
This is so, so kind of you, Evelyn. I hope the book gets to you soon, and that it’s well worth the wait! Thank you for your encouragement and validation, as always. I have the best readers in the world.
Cara
I’m not even the biggest fan of pie and this gets 5 stars.
I found the pb layer light and fluffy, the chocolate layer had just the right amount of sweetener (I did not add more) and I LOVE the crust – delicious. I did get a little lazy making sure the crust was an even thickness all around and my edges got a bit too dense. Still yummy, just hard to spear with my fork.
One thing I noticed that you might want to watch – when I mixed the chocolate, it went from smooth and thin to thick and fluffy really quickly. I’d be afraid to go too much farther.
If there’s a peanut butter chocolate lover in your life, this is the perfect treat for special occasion!
★★★★★
Kate
Thank you, Cara! I appreciate the notes, too– that chocolate fluffs up fast!
Sue
Hi, Kate!! So excited for your book! It should be arriving 9th June! Counting down the days :D
In the meantime, I want to make this tart! It looks amazing! However, I am allergic to gluten and oats (even gluten-free ones!). What can I replace them with, please? Any ideas??
Thanks!!! Sue
Kate
Thank you, Sue! I hope you absolutely love the book! That’s a tough question—have you had any luck replacing oats with quinoa flakes? Or do you happen to have a GF pie/tart crust recipe that you have used elsewhere?
Sue
Hi, Kate! No, I did not try out the recipe because I did not know what to replace the oats with! I will try using quinoa flakes, and let you know how it turns out!
Daniel Andrei
This tart looks so good, I will try to replicate it in a couple of hours, have to run by the supermarket. I’ll get back with my results. I so hope I don’t screw it(I’m a newbie when it comes to baking).
Daniel Andrei
Well it was good, but not great, so I screwed something, maybe the measures, i think I switched something. Next time I’ll be more careful.
Kate
I hope this went well, Daniel!
Sara
Kate’s books is even more fantastic than her blog. Long time reader, and wanted to support the writer who’s brought so many wonderful recipes into my kitchen for free. You will not be disappointed. The cauliflower-tahini-chickpea salad? Incredible, and it’s just the first one I’ve made.
Kate, when’s book #2 coming out?
★★★★★
Kate
Haha! This is so kind of you, Sara! Thank you for the encouraging words. I’m focusing a bit on celebrating book #1 before I think about book #2. ;)
Ben
My husband made it for my 30th birthday tonight along with your eggplant lasagna with cashew sour cream and basil almond pesto to accompany the lasagna. Simply amazing. Thank you so much for all you do! Everything was out of this world!
Kate
Aw, what a kind husband! I’m so glad this helped to make your birthday special, Ben. :)
Charlotte
I’ve been waiting for this cookbook since you announced it ages ago. Since I’m moving to the states I wasn’t able to preorder it, and I still haven’t ordered it. But I’m beyond excited. Since I’m going to college in the fall, I decided that this was going to be my graduation and starting college gift to myself, especially since i have to leave all my cookbooks behind at home. I already know it’s going to be amazing, and it’s going to be the best way to break in the communal kitchen in my dorm. Thank you for this amazing cookbook!
Kate
You’re welcome, Charlotte! I hope this helps you start college on the right foot. All the best in adjusting to your new home and your studies.
Traci Childs
Is ‘regular’ coconut milk the same as ‘unsweetened’? I am going to attempt this recipe for my husband’s 40th birthday.
Kate
Yes! Unsweetened is what I used.
Kay
Hi Kate
Can I use coconut cream instead of coconut milk?
Jessica Roberts
Finally made this & o.m.g. it did not disappoint, so DELICIOUS! I even purchased the sprinkles recommended. It came out beautifully. I waited to have a party, that way I wouldn’t eat all the leftovers.
TIP: pop the coconut milk cans in the freezer for 1 hour, instead of chilling 12 hours. It worked for me!
★★★★★
paula
I notice that many of your recopies call for coconut oil. I have been advised not to use coconut products. What kind of oil would you recommend as a substitution?
Kate
I like the flavor coconut oil provides to many recipes and the health benefits. It can depend on the recipe what is a better substitute. Most times, you can use olive oil, or butter on occasion.
Patty
Okay, I was brave enough to make this tart this morning and I am so glad I did. It is delicious and looks beautiful.
We both love chocolate peanut butter so this is perfect.
I have to say the instructions were intimidating but then I looked at you photos it pmade it so much easier to understand.
If you love peanut butter and chocolate you have to make this!
Thank you!
Kate
Thank you!
Meghan
Hello Kate! I’ve just made the tart, chilling now but can’t wait to try it tonight! I was hoping you could help me trouble-shoot. I ended up with quite a bit of the chocolate layer (more than would fit in pan) and it was much lighter colored than in your pictures. The coconut “cream” ended up being more than 3/4 of one can of coconut milk before I got to the “water” (even more in the 2nd can), once cooled… That was more than I expected. Does that seem about right? Wasn’t sure if I ended up with too much cream. Either way it still looks delicious!
Kate
Hi Meghan, I’m sorry for the delayed response! I hope you enjoyed the tart. It sounds like your cans offered a lot more “cream” than mine did. Unfortunately those amounts vary between brands. Maybe I can offer measurements for the cream portion in the future, although it would be a little tricky to measure, we’ll see!
Amelia Anderson
To all of my fellow chocolate peanut butter lovers, look no further! This is, hands down, my favorite dessert of all time. I’ve made it 3 or 4 times over the last year. Everyone loves it!! I’ll admit I’ve subbed a premade vegan crust to save time, but definitely better with the Oat and Almond Crust. Thank you Kate(and Cookie), you are the best!!
★★★★★
Kate
Hooray! Thanks for sharing. Love this this is your favorite. I appreciate the review!!
Effie
This was so goooood! For me it is for special occasions, it is very rich and, even though it is not difficult to do, it takes some time. I made it for some friends who were visiting and it was a hit. It also stores well – it was even better on the second day.
I was wondering, can I make the last layer with bananas (or some fruit which will go well with chocolate)? Do you think I will be able to mash some very ripe bananas and mix them with the coconut cream so it becomes fluffy, or will it be just runny? Or do you have any other options to change this layer, in case someone does not like peanut butter (I saw you suggestions in the end of the recipe, but I am fishing for some more :) )
Finally, I bought your book and it is awesome! I recently did the lemon blueberry cake and it was great! Keep up the amazing work! :)
★★★★★
Kierstyn
Wow! After reading the post I want to immediately make this pie. Peanut butter and chocolate are two of my favorite things combined into one makes it the best! It looks so delicious I want to make it right now! I really enjoyed how you put pictures of every step making it look so delicious before putting the recipe on the page. The step by step pictures make it so much easier to make because when making this pie it’ll help me to make sure I’m on the right track. Even though I’m not the best chef, this lay out provides an easy simple way to make pie. After looking at the recipe, I am very eager to start making this pie!
Kate
I’m glad you think it’s helpful! I appreciate it.
Hayley Morrin
First off, I’ve only had your cookbook since Christmas 2018 & I’ve already loved and tried MANY recipes from there!
Second, this tart looks amazing but I don’t have a tart pan. Do you think it could be made in a 9″ pie pan instead?
Kate
Thank you, Hayley! So glad you’re enjoying the book! Yes, I do think that will work—I believe we tested it for the cookbook. You’ll want to press the tart dough about 1″ up the sides.It will just be a little more tricky to slice through the crust. Be sure to use a sharp chef’s knife for that.
Jack William
I live cake and it look perfect and delicious. I will try this. Thanks for sharing.
★★★★★
Kate
You’re welcome, Jack!
Caroline
Can you freeze this? I’d like to make it in advance :)
eatdesserfirst
WOw!It’s looks great!Well done!Beautiful sait!We love desserts,soon in english languange!
★★★★★
Kate
Thank you!
Hayley Morrin
This is chilling in my fridge right now. I’m looking forward to it – I tasted the filling and it was soo good. I got a few chunks of coconut cream in my chocolate filling, I don’t think I beat it quite well enough, but that’s not a huge deal. I think this is the first vegan AND gluten-free dessert I’ve ever made. It’s my little treat to myself and family for finishing off another university term successfully :)
★★★★★
Kate
What did you think, Hayley?!
Hayley
It was absolutely fantastic Kate! There were no coconut chunks in the finished tart after all so I blended it enough. My SO, mom and dad and I finished it all within 2 days. This is definitely one of the best desserts I’ve made since giving up meat and dairy and I think I will be making it again for Labour Day :)
★★★★★
Forest
I’m going to make this on the weekend but I have a 10” pan — how could I adjust the crust quantity to fit the pan?
Kate
Sorry for my delay, Forest! What did you end-up trying? I’m not quite sure without trying it myself.
Lulu
Hi Kate! I LOVE your cookbook! Congratulations! I am gifting it to a family member for her birthday!
Deanna Baker
I’ve recently found your website and I’m so glad I did! We are transitioning to a vegetarian lifestyle and I have loved your recipes. For this particular one, I have several cans of lite coconut milk but no full fat. Would the lite coconut milk work?
Thanks!
Kate
Hi Deanna! You really want the full fat here. Sorry!
The Glen Waverley Cake Company
A dream come true for you! Congratulations and I will definitely check out your book. I haven’t done a chocolate peanut butter tart and looks really delicious. I bet my kids would love it. I am just wondering, is tart good as a party food like cupcakes and cakes? :)
Kate
Thank you! I hope you try it and love it.
Sera
Hi! I just found your website and although I’m not a vegetarian, I am excited to try some of your recipes. This might be a stupid question, but I have never tried coconut milk. Does it taste like coconuts? If yes, can I use regular whole milk instead? I don’t like coconuts. Thanks!
Kate
Hi! Coconut milk does have a coconut taste to it, but it isn’t overpowering. I haven’t tried it with whole milk so I can’t be for sure. They both have a higher fat content, so parts may work. But again, without testing it I can’t provide much direction.
Lori
How much coconut cream do you get from one can of coconut milk? Can I just get a can of coconut cream and put that much in? Thanks!
Kate
Hi Lori, one can of coconut milk is almost two cups, just a little shy.
Anita from Vancouver, British Columbia
Made for Christmas, it was decadent, just what I wanted.
I put the coconut milk in the fridge for 6 hours, and then in the freezer for 2 hours (due to my time constraints). I think one third of the can froze to make the cream and I discarded the watery part.
I used Ghiradelli 60% cocoa/bittersweet chocolate chips and it was perfect. Although I might be a person who rarely says “it’s too sweet”.
I used almond butter rather than peanut butter, my preference.
I had trouble achieving the soft peaks in step 6, but it did not seem to matter.
I did not have a tart pan, I used a 9 inch square baker, greased with coconut oil and served from the pan. I don’t have trouble with food sticking to this pan (recommended by Kate in other recipes), and hoped for the best. Next time, I will buy the appropriate pan, as I scratched my 9 inch square baker a bit when taking out a few pieces. Live and learn! Can’t wait for another special occasion to make this!
★★★★★
Kim Quapp
I always make this recipe and LOVE this recipe! My doctor has now recommended that I step away from oats for a while. I would like to make this and wondering if I can substitute something else gluten free for the oats in the crust? Or if you have a recommendation for an alternative crust for this? Thanks!
Kate
Hi Kim, if you can find certified gluten free oats you can make it as is. I hope you love it!
Kim
I have to take a break from oats even gluten free. I was wondering if you had an idea for a substitute for the oats? Or an idea for an alternate gluten free crust that would work with this? We soooo love his dessert- trying to make it still work. Thanks!
Kate
I don’t, sorry!
Emily
Have you ever made either the chocolate or peanut butter layer with canned coconut cream instead of refrigerated cans of coconut milk? I have several cans of coconut cream that I wanted to use. Thanks!
Regina
This looks so good but I am wondering if you think I could make it with a replacement to the coconut milk (I’m allergic). Do you think cashew or oat milk would work in its stead?
Kate
Hi Regina, I haven’t tried it without the coconut so I can’t say for sure. You need the fat content to really make this work well. If you try it, please let me know how it turns out!