Vegan Peanut Butter tarts are pure love!
I am not vegan, like I’ve already discussed before. But I have been a vegetarian for most of my life (on and off). And I do enjoy making vegan recipes.
Specially treats such as these Peanut Butter Tarts.
When my dreams come true and I have a bakery, or a coffee shop, I will totally serve some vegan treats too!
And that’s because they can be unbelievably delicious and you don’t have to be exactly vegan to enjoy them.
I am not willing to give up my butter, my eggs, or my cream cheese in baking any time soon. However, I do like to learn. And to me, learning how to cook vegan is learning how to connect with your plant ingredients in a whole other level!
The crust is coconuty and chewy, made with dates, almonds, coconut, coconut oil and cocoa powder.
The creamy filling is made out of mainly cashews and peanut butter. Cashews are soaked in water for a few hours, and then, drained and made into a paste together with the other ingredients.
The soaked and blended cashews are usually the base for vegan cheesecakes.
To sweeten the filling, we use maple syrup. Feel free to use honey too, if you’re not vegan.
And, last but not least, we top the tarts with vegan ganache, and a touch of coarse sea salt. I used Maldon, cause it’s my ultimate favorite!!
For the vegan ganache, we just mix coconut milk with vegan chocolate chips.
A few of tips when making these:
-First, be sure to cut two strips of parchment paper and lining them in the bottom of your tart pans, for easy removal later.
-If your filling seems too thick, add one more tablespoon of coconut milk or so. I like to use the part of the coconut milk that usually sits at the top of the can, if you don’t shake it before you open it. And that part is creamier because it’s separated from the water.
-Keep your tarts in the freezer. Take them out and let them sit at room temperature for about 10 minutes before eating.
Well, this was recipe number 5 for my Peanut Butter Week here at Pies and Tacos.
Stay tuned for tomorrow’s recipe, here at Peanut Butter land.
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Vegan Peanut Butter Tarts
- 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
- 3/4 cup chocolate chips vegan, if that’s what you’re into
- 2 tablespoons coconut milk
Grind all ingredients together in a blender.
To know if the crust is ready, simply grab a little bit of it with your hands and press it. If it clumps up together, means the crust is ready to go, if it’s crumbling too much, means it needs a bit more coconut oil to help the ingredients to bind together. I would try adding another teaspoon of melted coconut oil and see how that goes.
In the bottom of tart pans, place a couple strips of parchment paper that will hang off the top, this way you can easily pull out the tarts once they have set in the freezer.
Place a small amount of crust in the tart pan and press it down, spreading it all over the surface of the pan. I’ve used 6” diameter tart pans. And ended up with 7 tarts. The amount of tarts you end up with will depend on the size of your pans.
Place tarts lined with the crust in the freezer.
Peanut Butter Tart Filling
Place cashews in a bowl. Cover with water and let them soak for about 4 hours.
Add all ingredients to a food processor. Run the processor until ingredients are smoothly incorporated.
Pull the crust out of the fridge, fill it with the peanut butter filling to the top. Put it back in the freezer while you make the ganache.
Heat up chocolate chips and coconut milk in a double boiler until melted and incorporated.
Give your ganache time to set and cool down a bit, about 30 minutes. Then, you may pull your tarts out of the freezer and pour the ganache over them. Top with coarse salt, I used Maldon.
keep tarts in the freezer and remove 10 minutes before enjoying it!