VEGAN PEANUT BUTTER TARTS

Vegan Peanut Butter tarts are pure love!
I am not vegan. But I have been a vegetarian for most of my life. 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!

Ingredients
Crust

• 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

Chocolate Ganache

• 3/4 cup chocolate chips vegan, if that’s what you’re into
• 2 tablespoons coconut milk

Instructions
Crust

• 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.

Drain cashews.

• 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.

Chocolate Ganache

• Heat up chocolate chips and coconut milk in a double boiler until melted and incorporated.
• Read more please visit : www.piesandtacos.com

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