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.