Vegan Peanut Butter Tarts

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The crust is coconuty and chewy, made with dates, almonds, coconut, coconut oil and cocoa powder. The creamy filling is made out of specially cashews and peanut butter. Cashews are soaked in water for a few hours, after which, tired and made into a paste together with the opposite substances.

The soaked and blended cashews are commonly the base for vegan cheesecakes. To sweeten the filling, we use maple syrup. experience loose to apply honey too, in case you’re not vegan. And, last however no longer least, we pinnacle the muffins with vegan ganache, and a touch of coarse sea salt. I used Maldon, cause it’s my closing favourite!!

INGREDIENTS

Crust

• 1 cup sliced almonds
• 1 cup shredded coconut
• 8 dates pitted
• 1/2 tablespoon coconut oil melted
• 1 tablespoon unsweetened cocoa powder

Peanut Butter Tart Filling

• 2 cups raw cashews
• 4 tablespoons lemon juice
• 1/4 cup coconut oil melted
• 1/2 cup maple syrup
• 1/2 cup coconut milk
• 1/2 cup peanut butter

Chocolate Ganache

• 3/4 cup chocolate chips vegan, if that’s what you’re into
• 2 tablespoons coconut milk
• Get Ingredients Powered by Chicory

INSTRUCTIONS

Crust

• Grind all components collectively in a blender.
• To recognise if the crust is prepared, simply take hold of a touch little bit of it along with your arms and press it. If it clumps up together, manner the crust is ready to head, if it’s crumbling an excessive amount of, method it desires a piece greater coconut oil to assist the elements to bind together. i'd try adding every other teaspoon of melted coconut oil and notice how that goes.
• within the bottom of tart pans, location a pair strips of parchment paper with a purpose to grasp off the pinnacle, this manner you can without difficulty pull out the tarts after they have set within the freezer.
• area a small quantity of crust in the tart pan and press it down, spreading it everywhere in the floor of the pan. I’ve used 6” diameter tart pans. And ended up with 7 truffles. the amount of muffins you grow to be with will depend upon the dimensions of your pans.
• vicinity brownies coated with the crust in the freezer.

Peanut Butter Tart Filling

1. location cashews in a bowl. cowl with water and allow them to soak for about 4 hours.
2. Drain cashews.
3. upload all elements to a food processor. Run the processor till substances are easily included.
4. Pull the crust out of the fridge, fill it with the peanut butter filling to the pinnacle. put it again within the freezer while you make the ganache.

Chocolate Ganache

1. warmness up chocolate chips and coconut milk in a double boiler until melted and integrated.
2. deliver your ganache time to set and funky down a chunk, about half-hour. Then, you could pull your muffins out of the freezer and pour the ganache over them. top with coarse salt, I used Maldon.
3. preserve brownies inside the freezer and eliminate 10 minutes earlier than taking part in it!

source http://www.natasha-kitchen.com/2018/12/vegan-peanut-butter-tarts.html

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