Vegan Chocolate Peanut Butter Tart
Easy
Vegan Chocolate Peanut Butter Tart This tart just so happens to be vegan… it’s actually likely to be a massive crowd pleaser whatever the season. It has the potential to be your new go to chocolate fix with a peanut butter kick. Created by Michelle Hunt
PREP IN
30 MIN
SERVE
10
Vegan Chocolate Peanut Butter Tart
Easy
PREP IN
30 MIN
SERVE
10
Introduction
Vegan Chocolate Peanut Butter Tart This tart just so happens to be vegan… it’s actually likely to be a massive crowd pleaser whatever the season. It has the potential to be your new go to chocolate fix with a peanut butter kick. Created by Michelle Hunt
Ingredients
- 150g ground almonds
- 150g salted roast peanuts
- 60g coconut oil, melted
- 60ml maple syrup
- 210g firm silken tofu
- 80 ml unsweetened almond milk or non dairy milk of choice
- 60 ml maple syrup
- 120g smooth all natural peanut butter
- 210g 60 - 70% dark chocolate, melted
- Candied Peanuts, Cacao Nibs, Grated Chocolate, Melted Chocolate Drizzle, Toasted Coconut
- Coconut Cream, Coconut Yogurt, Non-Dairy Vanilla Ice Cream
FOR THE BASE:
FOR THE FILLING:
TOPPING & SERVING SUGGESTIONS:
Method
- 1. Line the base of an 8 inch loose bottom fluted tart tin with baking paper. Lightly grease tin with spray oil.
- 2. Blitz peanuts to a fine crumb in a food processor or high speed blender.
- 3. Combine all base ingredients in a large bowl.
- 4. Press into prepared tin, spread evenly using the back of spoon and use your fingertips to press the crumb right the way up the sides of the tin. Place into the freezer for 10 minutes while you make the filling.
- 5. Blend together tofu through to peanut butter in a high speed blender until perfectly smooth.
- 6. Add in melted chocolate and blend to combine.
- 7. Pour filling into tart base.
- 8. Place into the fridge to firm up overnight.
- 9. Decorate as desired with cacao nibs, peanuts, coconut and chocolate.
- 10. Remove from the tin to serve and slice into desired number of servings. Leftovers will keep in a seal tight container in the fridge for up to three days.
