Total Time
Prep 10 mins
Cook 10 mins

This is the "filling" for my gluten free chocolate peanut butter tart located here:

Ingredients Nutrition


  1. In a saucepan, heat coconut milk and salt over medium heat.
  2. Raise heat and sift the arrowroot powder into the pot, then whisk vigorously by hand or with a hand blender until thick.
  3. Whisk in agave, yacon, stevia and vanilla.
  4. Remove from heat and let stand for 5 minutes; add chocolate, stirring vigorously until melted.
  5. Chill for 10 minutes, then pour into cooled pie crust.
  6. Refrigerate for 1-2 hours, until firm.
  7. Serve.
Most Helpful

Made this as the filling for the nut crust, just as you suggested. It was fabulous. I'd say it serves more like 8 though, because it's quite rich, served with some fruit on the side. Very impressive and I'm so glad to have another trusty vegan gluten free dessert recipe. Thank you Elana.

magpie diner September 07, 2009