Vegan Peanut Butter Tart with Double Chocolate Crust
Prep Time: 25 minutes
Cook Time: 3 hours
There's no oven needed for this delectable chocolate and peanut butter treat from the kitchen of @vegamelon! This recipe requires two Double Chocolate + Peanut Butter Chips MacroBars.
Ingredients
- 2 Double Chocolate + Peanut Butter Chips MacroBar
- 1 1/4 cup gluten-free rolled oats
- 2 tbsp cocoa powder
- 3 tbsp peanut butter
- 2 tbsp maple syrup, plus more to taste
- 1 cup full-fat coconut milk
- 1 cup plant-based milk of choice
- 1/4 cup maple syrup
- 3 tbsp creamy peanut butter
- 1 tsp vanilla extract
- 3 tsp agar-agar powder
Directions
- In a food processor, combine all crust ingredients (MacroBars, rolled oats, cocoa powder, peanut butter, and maple syrup) and blend into a slightly sticky, homogeneous mixture. If too dry, add in a of splash water.
- Transfer the mixture to a tart pan and press evenly into the edges. Set aside.
- Meanwhile, add the milk(s) and maple syrup into a saucepan.
- Bring to a boil, then reduce the heat and simmer while whisking in the peanut butter, vanilla extract, and agar-agar.
- Once thoroughly incorporated, remove from heat and let the mixture cool slightly before pouring into the crust.
- Place the tart into the fridge to set for 3+ hours, then slice and serve.
