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

5 5

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.