Vegan No-Bake Peanut Butter Mousse Tarts
Ingredients
Base
- 90g Soaked Medjool Dates (approx. 5 large dates)
- 2.5 TBS almond butter
- 1 TBS cacao powder
- 80g caramel buckini's *
- 1 TBS water
Peanut Butter Mousse
- 1/2 cup silken tofu
- Just under 1/2 cup peanut butter
- 3 TBS maple syrup
- 2 TBS vanilla protein powder
- Pinch of salt
Topping
- 50g melted chocolate
- Crushed peanuts
Preparation
Blend the buckini's, cocoa powder, dates, and almond butter in a food processor for 30 seconds. Add water and blend until the mixture comes together and the buckinis are coarsely ground, scraping down the sides of the bowl occasionally.
Separate the mixture into two evenly shaped balls and transfer to mini tart tins with removable bases. Flatten the mixture with your hand to make a disc shape and work the mix up the sides and along the bottom of the tin, smoothing out as you go along.
Place in the fridge while you make the filling. Blend all the mousse layer ingredients together until smooth and glossy. Transfer the mixture to your tart tins. Smooth with the back of a spoon and place in the fridge to set. Melt the chocolate over low heat until fully melted and allow it to cool for 1 minute.
Remove the tarts from the fridge and slowly swirl the melted chocolate over the top of the mousse to create a swirl pattern. Decorate with crushed peanuts and fresh fruit if desired. Enjoy immediately.
Related recipes
