• The Goode Baker

Vegan Peanut Butter Chocolate Tart

This might be my favourite Vegan dessert recipe to date. I was contemplating calling this a peanut butter cheesecake chocolate tart but that name was a little long, so Vegan Peanut butter Chocolate Tart it is. 😉 I love a good tart slice. Cake is great and pie is wonderful but, there's something so simple and nice about a lil' tart slice. This one is my currently my favourite because well first, Oreo crust, duh? Second, the SILKY peanut butter cheesecake filling. Third, the chocolate ganache to seal it all in. It's truly the perfect combo: Fudgy ganache, silky peanut butter cheesecake, crunchy Oreo crust. It's a texture AND flavour dream.

Peanut Butter Tart Ingredients

  • Oreo Cookies: Good ol' classic Oreos work great for this recipe. A no-fail and always Vegan.

  • Dairy-Free Butter: Melt Organic is ALWAYS my go-to when choosing a dairy-free butter. Works the exact same when subbed for butter in almost every recipe I've tried.

  • Peanut Butter: When I first started baking, I always thought, "The better the peanut butter, the better the recipe, right?" Not so much. That sugary, smooth, sweetened not-so-healthy peanut butter will always work much better in baking. I use Kraft Peanut Butter.

  • Dairy-Free Cream Cheese: Ah, here's where Daiya comes in. Their cream 'cheeze' works great in this recipe and tastes pretty darn similar to the real-deal. If you asked me what cream cheese I spread on my bagels tho...that's a different story ;)

  • Granulated Sugar: I always use Rogers Sugar. (Yay Canada)

  • Honey: Support a small business! I use Bach Organics Honey. 100% organic honey and you're making a REAL HUMAN go woo-hoo when you support a small business. Think about that.

  • Coconut Whipped Cream: I was lazy 🤷‍♀️I used So Delicious Coco Whip because it's SO GOOD.

  • Chocolate: I'm in love with Camino Fair Trade Chocolate. I used their Semi-Sweet Baking Chocolate

  • Coconut Milk: I use this brand called Aroy-d. It's the only coconut milk that I can find that doesn't contain any stabilizers or guar gum. Works GREAT if you're making your own whipped cream.

I'm not kidding when I say this is one of my favourite (pretty sure it's my favorite) Vegan recipe to date. That peanut butter cheesecake has a piece of my heart. Make your own VEGAN (you wouldn't guess) peanut butter tart now 👇

Recipe

(Makes one 9-inch tart)

Crust


Ingredients

20 x Oreo Cookies (Filling and all) 2 Tbsp vegan butter, melted

Method

Preheat oven to 350 degrees. In a food processor, add Oreo cookies and vegan butter, pulse until the texture of sand. Press in to a 9 inch tart shell and bake for 10 minutes. Remove from oven to completely cool. Peanut Butter Filling

Ingredients

1 (8-ounce) package Daiya cream cheese

1 cup creamy peanut butter

¼ cup granulated sugar

¼ cup honey (use maple syrup if you are Vegan + don't eat honey)

1 cup (So Delicious) Coconut Whipped Cream

Method

In a stand mixer fitted with a paddle attachment, beat together peanut butter and cream cheese until light and fluffy. Add in granulated sugar and honey and mix until combined. Using a spatula, slowly fold in 1/2 of the Coconut Whipped cream to peanut butter mixture, then slowly fold in the remainder, trying not to deflate the whipped cream too much. Pour into prepared and cooled chocolate shell. Let it set in fridge for 2 hours.

Chocolate Ganache


Ingredients

4 ounces of Camino Fair-Trade Chocolate 1/4 cup full fat coconut milk


Method

In a small microwave safe bowl, combine chocolate and coconut milk. Microwave in 30 second intervals until smooth and melted. Pour over chilled tart and place back in the fridge. The ganache will set in 1-2 hours. Remove from tart shell and cut into slices when ready to serve. Enjoy!


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© 2019 by The Goode Baker.