AuthorMike EgrieCategory, DifficultyIntermediate
Peanut Butter-Tofu Mousse Tart
Yields8 Servings
Prep Time15 mins
 1 cup pitted dates
 ½ cup roasted unsalted peanuts
 16 oz silken tofu, drained
  cup peanut butter
 1 ½ cups melted coconut oil
 1 tbsp honey or maple syrup
 1 tsp vanilla extract
 1 ½ tbsp mini chocolate chips
1

Spray 9-inch tart pan or round baking dish with cooking spray.

2

In food processor, pulse dates, peanuts and ¼ teaspoon salt until small crumbs form; press into bottom and up sides of prepared pan. Makes about ½ cup.

3

In blender, purée tofu, peanut butter, oil, honey (or maple syrup to make vegan) and vanilla extract 1 minute or until smooth; pour into prepared crust and freeze 1 hour. Makes about 2½ cups.

4

Cut tart into 8 pieces; sprinkle with chocolate chips.

Ingredients

 1 cup pitted dates
 ½ cup roasted unsalted peanuts
 16 oz silken tofu, drained
  cup peanut butter
 1 ½ cups melted coconut oil
 1 tbsp honey or maple syrup
 1 tsp vanilla extract
 1 ½ tbsp mini chocolate chips

Directions

1

Spray 9-inch tart pan or round baking dish with cooking spray.

2

In food processor, pulse dates, peanuts and ¼ teaspoon salt until small crumbs form; press into bottom and up sides of prepared pan. Makes about ½ cup.

3

In blender, purée tofu, peanut butter, oil, honey (or maple syrup to make vegan) and vanilla extract 1 minute or until smooth; pour into prepared crust and freeze 1 hour. Makes about 2½ cups.

4

Cut tart into 8 pieces; sprinkle with chocolate chips.

Peanut Butter-Tofu Mousse Tart
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