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Vegan Thanksgiving Dessert Board

This Vegan Thanksgiving Dessert Board is great for a holiday treat and is packed with fun options! Including chocolate ganache & peanut butter mini tarts, stuffed dates, crisp apples, chocolatey popcorn and dried apricots, it has something for everyone!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Keyword: chocolate tarts, dessert, dessert board, peanut butter, thanksgiving
Servings: 6 people


Tart Crust:

  • 1 cup all-purpose or whole wheat flour
  • 2 Tbsp. maple syrup or agave
  • ¼ cup + 2 Tbsp. vegan butter
  • 1/8 tsp. kosher salt
  • 1 to 2 tsp. cold water

Tart Filling:

  • ½ cup dark chocolate vegan
  • 3 Tbsp. peanut butter
  • 1 Tbsp. maple syrup or agave
  • 1/3 to 1/2 cup coconut cream
  • 2 Tbsp. extra peanut butter to swirl

Other Ingredients:

  • 3 large apples sliced
  • 1 cup dried apricots
  • 6-8 medjool dates
  • 6-8 tsp. peanut butter
  • 3 Tbsp. dried apricots finely chopped
  • 3 Tbsp. chopped cashews
  • 1/3 cup popcorn kernels plus 2 Tbsp. oil for cooking
  • 3 Tbsp. melted dark chocolate vegan


  • Preheat oven to 350 degrees Fahrenheit. Lightly grease 4 mini tart pans.
  • In a mixing bowl, add all the ingredients for the Tart Crust (1 cup all-purpose or whole wheat flour, 2 Tbsp. maple syrup or agave, ¼ cup + 2 Tbsp. vegan butter, 1/8 tsp. kosher salt) except the cold water.
  • Mash the butter into the flour with a fork until incorporated, then using fingers to further incorporate. Once incorporated, press some dough together and if it holds together, no water is needed. If needed, add a small amount of water and fully mix just until dough holds together.
  • Split the dough the dough between the 4 mini tart pans. Press the dough into the sides of the tart pan first, then across the bottom. Try to make the dough in an even layer. Gently poke the bottom of the pans with a fork, then place the 4 tarts onto a baking tray and place in oven for 15 minutes or until they are just golden brown along the edges.
  • Remove from oven and let cool completely.
  • Meanwhile, in a small bowl mix together the Tart Filling ingredients (1/2 cup dark chocolate, 3 Tbsp. peanut butter, 1 Tbsp. maple syrup or agave, and 1/3 cup to ½ cup coconut cream) and mix together until a pourable consistency is reached, starting with 1/3 cup of coconut cream. Split filling between the 4 mini tart pans and add a small amount of peanut butter (the 2 Tbsp. total) in the middle of each tart and swirl with a knife.
  • Put the tarts into the refrigerator for at least two hours.
  • For the stuffed dates, slice them down the middle (but not sliced completely through) and add 1 tsp. peanut butter into the center of each date. Top the dates with the 3 Tbsp. (total) dried apricots and 3 Tbsp. (total) chopped cashews.
  • For the popcorn, cook the 1/3 cup kernels in the 2 Tbps. olive oil over the stove, once the oil is hot enough to pop a few test kernels. Keep the lid on a gentle shake the pan around. Once popped, serve and top with melted 3 Tbsp. dark chocolate.
  • To serve add the ¾ cup dried apricots to the board. Slice the apples and place them onto the board. Arrange the stuffed dates and the completed mini tarts.