The Most Amazing Vegan Chocolate Peanut Butter Spiderweb Tart!
One more week ’til Halloween! I have an amazingly easy, no-bake spooky dessert for you — Vegan Chocolate Peanut Butter Spiderweb Tart. A chocolate cookie crust filled with a light, velvety peanut butter mousse topped with most luscious vegan chocolate ganache. Imagine a chocolate peanut butter cup but creamier! The textures of the crunchy crust, lush filling and rich ganache are divine. Just 10 minutes to put together this fabulous dessert that everyone will love. So easy and it looks so elegant!
Why you will love this Vegan Chocolate Peanut Butter Spiderweb Tart
Chocolate + Peanut Butter lovers — this will become your favorite dessert! It has it all. Light and fluffy peanut butter mousse filling surrounded by chocolate cookie crunch and rich chocolate ganache topping. The best combination! But maybe the best part is that it only takes 10 minutes to make and only an hour to set in the fridge. It’s great for a last minute Halloween dessert that could be made the same day.
You can also make this vegan chocolate peanut butter spiderweb tart completely gluten free by substituting the chocolate sandwich cookies for gluten free chocolate sandwich cookies!
Ingredients for the Vegan Chocolate Peanut Butter Spiderweb Tart
This Vegan Chocolate Peanut Butter Spiderweb Tart comes together so easily with just a handful of ingredients. The tart consists of the crunchy chocolate cookie crust, the luscious peanut butter mousse and the chocolate ganache.
- Chocolate Sandwich Cookies — Makes the chocolate crust for the tart and the crunchy texture element. Use your favorite brand. To make this tart gluten free sub out for gluten free chocolate sandwich cookies
- Vegan Butter — To solidify the crust and adds buttery flavor
- Vegan Cream Cheese — Vegan cream cheese for the stability of the creamy peanut butter mousse
- Vegan Cream — Vegan cream makes the peanut butter mousse light and fluffy and the ganache velvety smooth
- Peanut Butter — Creamy peanut butter gives the mousse it’s signature flavor
- Granulate Cane Sugar — Sweetens the peanut butter filling
- Vanilla Extract + Sea Salt — To enhance the flavors in the tart
- Vegan Semisweet Chocolate — Vegan semisweet chocolate bring the richness to the chocolate ganache
- Pure Maple Syrup — Pure maple syrup is used in the ganache to give it a softer texture
- Vegan White Chocolate — To make the spooky Spiderweb decoration!
How to make the Vegan Chocolate Peanut Butter Spiderweb Tart
This no-bake spooky Halloween tart could not be easier! It comes together in just 10 minutes in three simple parts.
1. The chocolate cookie crust
2. The velvety and creamy peanut butter mousse
3. The rich chocolate ganache.
Make the Chocolate Cookie Crust:
In a food processor pulse the chocolate sandwich cookies until completely crushed into a fine crumb. Transfer to a medium bowl and pour in melted butter. Use a spatula to gently combine. Press into prepared pie pan, working up the sides and then evening out the base. Chill in freezer.
Peanut Butter Mousse Filling:
Whip together the vegan cream cheese and vegan cream until light and fluffy. Next add in the creamy peanut butter, granulated cane sugar, vanilla extract and sea salt. Whip until fully incorporated. Make sure to scrape the bottom with a spatula and fold together. Pour the peanut butter mousse into the chilled chocolate cookie crust. Chill the tart in the fridge for 1-2 hours, or until set.
Vegan Chocolate Ganache:
Combine the vegan semisweet chocolate chips with the maple syrup in a heat proof bowl. Gently heat the vegan cream just until the edges start to bubble. Do not boil! Immediately pour over the chocolate and wait 5 minutes. Then whisk together until fully combined and set aside. Next get the white chocolate ganache ready. It’s best to have them both ready to use because the ganache can set quickly. Combine the vegan white chocolate and the vegan cream in a small heat proof bowl and microwave in 15-30 sec bursts, stirring between until melted.
Spiderweb Decoration:
Now that both ganaches are ready, it’s time for the spooky spiderweb decoration! Put the white chocolate ganache into a piping bag and set aside. Then pour the chocolate ganache over the top of the tart covering it completely. To make the spiderweb take the white chocolate ganache and pipe a spiral starting from the center swirling out towards the edge of the crust. Take a toothpick and drag it through the ganache from the center point to the edge and repeat, continuing around the tart. Chill in fridge to set up, about 10 minutes. Now you have an elegant and spooky Halloween Chocolate Peanut Butter Spiderweb Tart!
Vegan Chocolate Peanut Butter Spiderweb Tart
Ingredients
Chocolate Cookie Crust
- 18-20 (250g) Chocolate Sandwich Cookies crushed
- 1/3 C (80g) Vegan Butter melted
Peanut Butter Mousse Filling
- 16 oz Vegan Cream Cheese room temp
- 2/3 C (160mL) Vegan Heavy Cream or Coconut Cream room temp
- 2/3 C (160g) Peanut Butter
- 2/3 C (133g) Granulated Cane Sugar
- 2 tsp Vanilla Extract
- 1/8 tsp Sea Salt
Chocolate Ganache
- 8 oz Vegan Semisweet Chocolate Chips
- 1/2 C (4 oz) Vegan Milk or Cream
- 3 Tbs Pure Maple Syrup
White Chocolate Ganache
- 2 oz Vegan White Chocolate
- 2 Tbs Vegan Milk or Cream
Instructions
- Prepare a 9" pie pan with cooking spray or a 9" springform pan with parchment paper and cooking spray.
Chocolate Cookie Crust
- Make the crust: In a food processor, pulse the chocolate sandwich cookies until completely crushed. Put the chocolate crumbs into a medium bowl and pour in the melted vegan butter. Use a spatula to combine.
- Press the chocolate cookie crumb mixture into the pie pan. Spread out evenly across the bottom and then work your way up the sides of the pan. Chill in the freezer while you prepare the filling.
Peanut Butter Mousse Filling
- Make the filling: In a large bowl with hand mixer or stand mixer with whisk attachment, whip together the vegan cream cheese and vegan cream until completely combined.
- Add in the peanut butter, granulated cane sugar, vanilla extract and sea salt. Whip until smooth and creamy.
- Pour the peanut butter mousse filling into the chocolate cookie crust and smooth out the top with an offset spatula.
- Chill the peanut butter tart in the refrigerator for 1-2 hours, to set.
Chocolate Ganache
- Combine the chocolate chips and the maple syrup in a heat proof bowl.
- Heat the vegan cream on the stovetop just until the edges start to simmer. Do not boil! Immediately pour over the chocolate mixture. Wait about 5 minutes and then whisk everything together.
- Before pouring onto the tart, get the white chocolate ganache ready to go for the spiderweb decoration. The ganache can set fast and you may need to work quickly for this next part.
White Chocolate Ganache
- Combine the vegan white chocolate and vegan cream in a small heat proof bowl. Microwave in 15-30 sec bursts, stirring until melted.
Spiderweb Decoration
- Now that both ganaches are ready, it's time to decorate! Pour the white chocolate ganache into a piping bag and set aside. Then, pour the chocolate ganache over the tart until it is completely covered. Next pipe a spiral from the center out to the edge of the tart with the white chocolate ganache. Take a toothpick and starting from the center point of the spiral, drag it through the ganache to the edge of the tart. Continue pulling lines around the rest of the tart to complete your spiderweb design!
- Chill in the refrigerator until set, about 10 minutes. Slice and enjoy!
I am so excited for you to try this delicious vegan chocolate peanut butter spiderweb tart for Halloween! It’s so easy to make and such a crowd pleaser, I hope you give it go. If you did make this and enjoyed it please rate and review below. I would love to see your creations on Instagram, so please tag me!
If you’re looking for more vegan Halloween recipes, check out my previous post The Most Delicious Vegan Pumpkin Ghost Cupcakes
Happy Spooky Season!
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