Vegan Chocolate Peanut Butter Tart

Name: Vegan Chocolate Peanut Butter Tart
Prep time: 30 min
Ingredients: For the Base:; 150g ground almonds; 150g salted roast peanuts; 60g coconut oil; melted; 60ml maple syrup; For the Filling:; 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; Topping & Serving Suggestions:; Candied Peanuts; Cacao Nibs; Grated Chocolate; Melted Chocolate Drizzle; Toasted Coconut; Coconut Cream; Coconut Yogurt; Non-Dairy Vanilla Ice Cream

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Ingredients

For the Base:
150g ground almonds
150g salted roast peanuts
60g coconut oil, melted
60ml maple syrup
For the Filling:
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
Topping & Serving Suggestions:
Candied Peanuts, Cacao Nibs, Grated Chocolate, Melted Chocolate Drizzle, Toasted Coconut
Coconut Cream, Coconut Yogurt, Non-Dairy Vanilla Ice Cream

Instructions

Line the base of an 8 inch loose bottom fluted tart tin with baking paper. Lightly grease tin with spray oil.
Blitz peanuts to a fine crumb in a food processor or high speed blender.
Combine all base ingredients in a large bowl.
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.
Blend together tofu through to peanut butter in a high speed blender until perfectly smooth.
Add in melted chocolate and blend to combine.
Pour filling into tart base.
Place into the fridge to firm up overnight.
Decorate as desired with cacao nibs, peanuts, coconut and chocolate.
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.