Vegan Peanut Butter Tarts - I’ve been focusing on a more plant-based diet. And I must admit, it’s been pretty amazing. I feel a whole lot lighter, I don’t get those mid-afternoon slumps anymore and generally, I just have more energy.
It also wasn’t nearly as difficult to cut out meat as I thought it would be. I don’t actually miss it at all. What I do struggle with is having something delicious every now and then.
These Vegan Peanut Butter Tarts have a coconut crust, a very creamy cashew and peanut butter filling. And they are topped with chocolate ganache and sea salt.
Ingredients
For the crust
For the peanut butter filling
For the ganache
Instructions
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It also wasn’t nearly as difficult to cut out meat as I thought it would be. I don’t actually miss it at all. What I do struggle with is having something delicious every now and then.
These Vegan Peanut Butter Tarts have a coconut crust, a very creamy cashew and peanut butter filling. And they are topped with chocolate ganache and sea salt.
Ingredients
For the crust
- ¾ cup (96g) coconut flour
- ¼ cup cocoa powder
- ¼ teaspoon kosher salt
- ⅓ cup maple syrup
- ½ cup coconut oil solid but softened
For the peanut butter filling
- ½ cup natural creamy peanut butter
- 1 tablespoon maple syrup
- 2 tablespoons coconut flour
- ¼ teaspoon kosher salt
For the ganache
- 3 oz. dark chocolate chopped
- 2 tablespoons peanut butter
- Chopped peanuts
- Flaky sea salt
Instructions
- First, Preheat the oven to 350ºF. Grease a 24-cavity mini muffin pan with coconut oil.
- Then, Combine coconut flour, cocoa powder and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you're mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren't any lumps of coconut oil remaining.
- And then, Divide the dough between the 24 mini muffin cavities and press up the sides. Bake for 9 minutes for a softer crust, or up to 12 minutes for a firmer, crunchy crust. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.
- While the crusts cool, stir together the peanut butter, maple syrup, coconut flour, and salt. Divide the peanut butter filling between the crusts, about a scant 1 tablespoon in each. Place in the refrigerator to set.
- Place the chopped dark chocolate and peanut butter in a heat-proof bowl and microwave for 30 seconds, stir, and then another 15 seconds. Whisk until completely smooth.
- Top each of the cups with the chocolate ganache - you can do this with a spoon, or put the chocolate in a piping bag and pipe it in for a cleaner look. Top each of the tartlets with chopped peanuts and flaky salt.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
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