Vegan Peanut Butter Tart (with ganache drizzle!)
I’m not going to spend too much time chatting your ear off because I was reminded tonight as I was cooking dinner how annoying it can be to follow a recipe and have to keep scrolling and scrolling and scrolling to get to the details. I know that’s probably pretty taboo of me to say as an aspiring food blogger! And I sometimes really enjoy reading the background of a recipe or the recipe developer’s weekend adventures or what-have-you. But sometimes…just give me the goods, you feel me?!
The beauty of this recipe is the ease of ingredients. You don’t need to buy a ton of obscure things to throw this together. The hardest part of the recipe? The waiting.
With that said, I do need to explain that the base of this guilt-free dessert is SO incredibly versatile. I like to throw this little mixture together and roll them into the perfect pre and post run/workout bite! Dates are a great natural sugar for an energy boost during a run and the nuts and dates provide a good amount of carbohydrates for endurance.
This recipe is:
Vegan
Gluten Free
Naturally Sweetened
Oil Free
Customizeable (make it into a pie! Or use a bread mold!…Use sun butter, or use your favorite nuts…there are a lot of options)
Vegan Peanut Butter Tart (with opt. ganache!)
Alix | July 8, 2019
- prep time: 10 minutes
- cook time: 1 hour (freeze/set)
- total time: 1 hour 10 minutes
Servings: 12
Ingredients:
For the Crust
- 1 Cup Raw Almonds
- 1 Cup Raw Walnuts
- 1 Cup, or 12 pitted Medjool Dates
- 1-2T Water (if needed)
For the Middle
- 1 Cup, or 12 pitted Medjool Dates
- 1/2 Cup Natural Creamy Peanut Butter
- Coconut Cream from one 15oz can of Coconut Milk (refrigerate for 1 hour so cream has a chance to solidify) Discard coconut milk or store for another use.
For the Ganache (optional)
- 1/4 Cup Chocolate Chips/Chunks (I used Enjoy Life brand)
- A splash or two of almond milk (or non-dairy milk of choice)
Instructions:
- In a food processor, combine your crust ingredients, except for water, and pulse until combined and crumbly. Add a tablespoon or 2 or water until the mixture becomes slightly sticky and easily forms a ball.
- In a muffin tin (or a pie pan, or pan/mold of choice!) scoop about 2 tablespoons in each section. Using a cup and a section of wax paper (or your fingers) and press the mixture down until it forms to the cup shape of the pan. Set in freezer for 1 hour to harden.
- In the same food processor, combine all of your ingredients for the center until smooth and an even color and conistency is present. Poor equal amounts into your muffin tin. It is okay to pour to the very top! You can stop here and sprinkle with some flaky sea salt OR move on to step 4! :)
- To make your ganach all you need to do is melt your chocolate chips and almond milk in the microwave for about 30 seconds at a time until all the chocolate chips are melted. Drizzle on all or some of your tarts and let freeze again until ganache has hardened.
Quick Note: I would continue to keep in the freezer and then thaw for about 5 or so minutes before you’re read to eat/serve… just until the middle has softened but not too much!
I also recommend the ganache vs. just melted chocolate chips because it can be hard to cut into it if there is not a softer topping. The first time I made this I drizzled a LOT of melted chocolate and, while it still tasted good, it was a little hard to eat!
