Indulge in the perfect harmony of salty and sweet with these infused peanut butter tarts. Featuring a crunchy chocolate crust and a velvety peanut butter mousse, these tarts are finished with a rich Kiva Dark Chocolate ganache. With 5mg of THC per serving, they are an elegant, no-bake dessert option that is easily adaptable for gluten-free and dairy-free lifestyles.
Prep time: 30 mins | Chill time: 3.5 hours | Total time: 4 hours
Yield: 10 Mini Tarts | Dosage: 5mg THC per tart
Ingredients
For the Chocolate Crust
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Chocolate Sandwich Cookies: 21 oz (approx. one family-size pack). Use gluten-free cookies if desired.
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Oil of Choice: 1–2 tbsp (Coconut, neutral, or olive oil), only if needed for binding.
For the Peanut Butter Filling
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Peanut Butter: 1 cup (creamy works best).
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Cream Cheese: 8 oz (standard or vegan), softened.
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Coconut Cream: 8 oz (approx. ¾ cup).
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Maple Syrup: 2 tbsp.
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Vanilla Extract: 1 tsp.
For the Infused Chocolate Ganache
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Kiva Dark Chocolate: 10 squares of Kiva Dark Chocolate Bar (50mg THC total).
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Dark Chocolate: 7 oz (approx. 1 heaping cup), finely chopped.
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Coconut Milk: 8 oz (approx. 1 cup).
Garnish: Chopped peanuts and flaky sea salt.
Instructions
1. Form the Crust
Add the chocolate sandwich cookies to a food processor and blend until fine crumbs form. If the mixture doesn't cling together when pinched, add oil 1 tablespoon at a time. Press the mixture firmly into the bottom and sides of 10 greased mini tart pans (or one large tart pan). Chill in the fridge for 30 minutes.
2. Whip the Filling
In a large bowl, combine the peanut butter, cream cheese, coconut cream, vanilla, and maple syrup. Using a hand mixer, beat on medium-high until the filling is light and smooth.
3. First Chill
Spoon the filling into the chilled crusts, smoothing the tops. Place plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for 2–3 hours until firmly set.
4. Prepare the Infused Ganache
Finely chop the regular dark chocolate and the 10 Kiva Dark Chocolate squares. Place them together in a glass bowl. In a small saucepan, heat the coconut milk until small bubbles form (do not let it reach a full boil).
5. Melt and Emulsify
Pour the hot coconut milk over the chocolate. Let it sit untouched for 2–3 minutes, then whisk gently until the ganache is glossy and completely smooth.
6. Top and Set
Gently remove the tarts from their molds. Spoon the ganache over the peanut butter layer. Garnish with chopped peanuts and flaky salt while the chocolate is still wet. Refrigerate for another 15–30 minutes until the ganache is set.
Pro-Tips for Perfect Tarts
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Gluten-Free/Dairy-Free: This recipe is highly adaptable! Simply swap the cookies for a gluten-free brand and ensure your cream cheese is plant-based.
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The "No-Stir" Rule: When making the ganache, let the milk sit on the chocolate for a full 3 minutes before stirring. This prevents the chocolate from seizing and ensures a silky texture.
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Consistent Dosing: By using exactly 10 squares of Kiva for 10 tarts, each guest receives a precise 5mg serving.
Elevate Your Kitchen with Kiva
Since 2010, Kiva Confections has been the pioneer of premium, precisely dosed infused edibles. Our legacy is built on a commitment to quality, craft, and the art of the edible—from our award-winning chocolates to our expertly crafted gummies and mints.
If you enjoyed this recipe, discover our full collection of chef-inspired desserts and barista-quality drinks featuring the same gold-standard infusion found in all our products.
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