These No-Bake Peanut Butter Cup S’mores Tarts are so fun to make and even more fun to eat! Made dairy-free and gluten-free friendly. These treats can also be made paleo by using your favorite grain-free cookies and cashew or almond butter.
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Coming out of Memorial Day Weekend and right into SUMMERTIME. Well, at least in Michigan. We had some gorgeous weather over the weekend and were able to get out on the boat with Drew’s parents and then had some of my family over for dinner on Sunday. I can’t tell you how great it is to finally have room to host and gather! Granted my family is huge and our house isn’t THAT big – our deck for example needs to be expanded to actually fit my family and everyone’s SOs, as it is only about 9 feet wide and maybe 7 foot long. We can barely fit a 3×3 patio table and 4 chairs on it comfortably. So adding on to the deck will definitely have to be a summer house project.
YOU GUYS. They are so fun and fricken delicious.
Summertime means s’mores in any way, shape or form. And the form we’re going for today is no-bake mini tarts. They are quite fun and don’t take *too* long to put together. The longest part is probably making the homemade marshmallow fluff. I used this recipe last year, we’ll call it “the egg white version”, and decided I wanted to try a “paleo-friendly version” this go-around. Of course you can opt to use store-bought marshmallow fluff as well if you’d like.
Marshmallow Fluff Notes
The egg white version produces a softer fluff that will remain soft, even after letting sit a while. The paleo-friendly version uses gelatin, so the longer the fluff sits, the more it will stiffen and essentially create more of a marshmallow texture. Either way works, it depends on 1) dietary preferences and 2) the texture you’d like. Both versions will require a stand mixer, as the ingredients have to be whisked for roughly 10 minutes. I have made marshmallow fluff by hand, but it will require you to work the electric hand mixer through the bowl of ingredients for a good ten minutes until fluff forms.
What you need
- graham crackers or grain-free crunchy cookies if paleo
- peanut butter or cashew/almond butter if paleo
- dairy-free chocolate
- full-fat canned coconut milk
- marshmallow fluff
As you can see from what is needed above, this recipe can be easily made gluten-free by using your choice of graham crackers, or grain-free crunchy cookies. And if paleo, just use your favorite nut butter! Creamy cashew or almond would be delicious here too.
I think these Peanut Butter Cup S’mores Tarts are going to be my new favorite no-bake summer dessert. The 4″ tart pans are fun and easily serve two people… if willing to share. I’m thinking next time we a family gathering, I’ll make them in muffin pan liners and each person can have their own little s’mores cup.
Peanut Butter S’mores Tarts
Ingredients
- 4 4 ” mini tart pans
- 1 3/4 cups graham cracker crumbs* – about 10 crackers, GF if needed
- 2 1/2 TBS softened coconut oil, or ghee, butter
- 1/4 cup creamy peanut butter**
- 2/3 cup dairy-free chocolate chips, 4oz quality dairy-free chocolate, chopped
- 1/2 cup full-fat coconut milk
- 1 cup homemade marshmallow fluff**
Instructions
- Place the 4 mini tart pans on baking sheet, set aside.
- In a small blender or food processor, process crackers (or grain-free crunchy cookies) into flour-like consistency. Add in coconut oil and pulse until combined. This is your base.
- Evenly divide graham cracker base among the mini tart pans, pressing into edges of pans with slightly wet fingers or back of spoon. Each pan gets about 1/3 cup graham cracker mixture.
- Next spread 1 TBS of peanut butter into each tart pan, spreading with spoon in circle, about 1″ away from pan edge. Transfer baking sheet with tarts on it to fridge to chill while you make the ganache.
- Make the dairy-free chocolate ganache: Place 4oz chocolate (chopped or chips) in a medium heat-proof bowl. In a small saucepan over medium heat, add in coconut milk. Whisk until milk almost starts to bubble. Gently pour hot milk over chocolate chips and stir until chips have melted. If chocolate doesn’t fully melt, place in microwave for 8-10 seconds and stir again. Careful not to burn.
- Remove baking sheet with tart pans from fridge. Use spoon to evenly distribute chocolate ganache onto peanut butter layer of tarts. Pop pan back in fridge to let ganache set while you make the marshmallow fluff. Making the marshmallow fluff will take roughly 15-20 minutes total.
- Once you’ve made the marshmallow fluff, use a spoon to top the fluff onto the chocolate ganache layer, spreading around leaving chocolate on the edge. I used about 3 tablespoons of fluff per tart.
- Top with more graham cracker crumbs if desired, and they’re ready to eat! These Peanut Butter Cup S’mores tarts can be stored in a cool, dry place at room temperature.
Recipe Notes:
**Feel free to sub your favorite creamy nut or seed butter. Just make sure it is stirred well
***I used this recipe for paleo-friendly marshmallow fluff. You can also use this recipe, which was used for my Almond Butter Cookie S’mores Cups. Both recipes are free of corn syrup, it just depends on which route you’d like to take. The paleo-friendly fluff uses gelatin, while the other uses egg whites. I would cut either recipe in half, as you’ll have a lot of leftover marshmallow fluff. See blog post for more comments. Note: Each tart is two servings, so this recipe yields a total of 8 servings if using 4 4″ tarts. You could also make in muffin pan with liners, just evenly divide ingredients between 8 liners. Or double recipe for 16.
Nutrition Information
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