Small in size, big in flavor — the ultimate no-bake indulgence
If you’re a fan of the heavenly pairing of chocolate and peanut butter, this recipe is about to become your go-to dessert. These mini chocolate and peanut butter cakes are everything you could want in a sweet treat: rich, creamy, crunchy, and just the right amount of sweet. Made with a buttery biscuit crust, a luscious ganache-peanut butter filling, and topped with delightful textures like chopped peanuts and chocolate chips, each bite delivers a luxurious contrast of flavors and textures.
Whether you’re preparing these for a casual get-together, a holiday spread, or simply craving a decadent homemade dessert, these tartlets are a guaranteed crowd-pleaser — and they require no baking!
📝 Ingredients
Yields: About 10 to 12 mini tartlets
Prep Time: 25 minutes
Chill Time: 2.5 hours
Total Time: Approx. 3 hours
For the crust:
-
200 grams of digestive biscuits or whole grain cookies (about 13–15 biscuits)
-
100 grams of unsalted butter, melted
For the filling:
-
150 grams of creamy peanut butter (smooth or crunchy—your preference)
-
100 grams of high-quality dark chocolate, finely chopped
-
80 ml of heavy liquid cream (also known as double cream or whipping cream)
-
1 tablespoon of honey (optional, for added sweetness)
For the topping:
-
A handful of chopped peanuts (toasted if preferred)
-
A few tablespoons of mini chocolate chips or chocolate sprinkles
-
A pinch of flaky sea salt (optional, for contrast)
Please Head On keep on Reading (>)
