As I mentioned a few weeks ago, I’ve been taking Fran Costigan’s Essential Vegan Desserts course with Rouxbe. The course’s final assignment is to throw a dessert party and make five different types of bite-sized vegan treats. I decided to have a chocolate-themed party for Valentine’s Day. (I was mainly just looking for an excuse to eat more chocolate.) This recipe is one of my own creations from the assignment.
Chocolate and peanut butter have always been a favorite flavor combination of mine. I guess I can blame Reeses for that. There’s just nothing else like rich and decadent chocolate paired with smooth and creamy peanut butter. These mini tarts satisfy my cravings for both flavors.
I used a mini tart pan to make this recipe, and because of the small size, I made 24 small tarts. You can also use a cupcake pan, which will make 12 tartlets. You can use almonds, walnuts, or pecans to make the crust. Because almonds are a harder nut than walnuts or pecans, they’ll take longer to process. They may also need an extra date or two, because they’re less oily and won’t stick together as easily. Garnish these little tarts with berries or peanuts, or just eat them straight out of the pan.
These Vegan Chocolate-Peanut Butter Truffle Mini Tarts are perfect for sharing with your sweetheart this Valentine’s Day. They’re also a great treat that you can keep all to yourself – if you don’t want to share, don’t worry, I won’t tell anyone!
- 1½ cups raw almonds, walnuts, or pecans
- ½ cup unsweetened, shredded coconut
- 10 medjool dates, pits removed
- ½ teaspoon sea salt
- 1 cup semi-sweet chocolate chips
- 12-ounce package silken tofu, drained
- 1 cup natural peanut butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ½ cup raspberries, sliced strawberries, or chopped peanuts for garnish, optional
- Make the Crust: Place all of the crust ingredients into a food processor fitted with an s-blade. Process until the mixture looks crumbly, like cookie crumbs.
- Take a bit of the crumb mixture and press it firmly into the bottom and sides of your mini tart pan or cupcake pan. A rubber spatula or a piece of wax paper will help keep the mixture from sticking to your hands. Repeat with the other sections of the pan. Set aside.
- Make the Filling: Fill a small saucepan with water and place on the stove over medium heat. Place the chocolate chips in another small saucepan or heat-proof bowl, and place on top of the water filled pan. Stir until the chocolate melts, being careful not to let it burn.
- Place the melted chocolate into a food processor fitted with an s-blade, along with the tofu, peanut butter, maple syrup, vanilla extract, and salt. Process until smooth and creamy, stopping to scrape down the sides, if necessary.
- Pour the chocolate mixture into the prepared crusts. Refrigerate for until the filling is firm, at least two hours.
- Carefully lift the mini tarts out the pan, using a small butter knife if needed. Garnish with raspberries, sliced strawberries, or chopped peanuts, if using.
- Refrigerate any unused tarts.