A rainy Wednesday here in Boston. The perfect day to bake these Peanut Butter Chocolate Tartlets.
I’ve always loved the rain!
I apologize for constantly bringing up the weather. I know I talk about it a lot but I’ve always been fascinated by it. When I was in college I remember sitting in our house senior year (the house that we swore was haunted but that is another story entirely) and obsessively watching the weather each morning. I went to school way up in Northern California and during the summer months there is only one weather report, 100 and hot! I don’t know why I was so interested.
Maybe because the weather brings on moods and sets the tone for the day.
Take today for example, the rain makes it feel gloomy and quiet. The kind of day good for reading and introspection, a little self yoga practice, maybe a sweet treat.
And this is the perfect sweet treat.
I’ve been craving peanut butter and chocolate and ran across a peanut butter pie the other day that seemed divine. However, Michael doesn’t eat dessert and making a whole pie for myself seemed absurd since I know full well that I’ll eat a slice, maybe two and then throw the rest away.
So instead I experimented with a recipe for tartlets that combines a bunch of different recipes I looked at for pies, tarts, mousses, etc. It’s super easy, quick and on the healthier side. The measurements make a manageable 2 tartlets instead of a full pie. But I have the measurements for a the full pie if you’re interested.
Peanut Butter Chocolate Tartlets (vegan, gluten-free, no bake)
For the vegan chocolate crust:
1/4 cup almond meal
1 tablespoon maple syrup
1 heaping tbsp cocoa powder
1/2 tsp coconut oil, melted
1/8 tsp salt
For the vegan peanut butter mousse:
1/8 block tofu, drained and patted dry
3 tbsp natural peanut butter
2 1/2 tbsp maple syrup
1/4 tsp vanilla
pinch of salt
1 tbsp rice milk (or whatever milk you prefer)
Make the crust first. Place all ingredients in a food processor. Pulse until a paste forms, about a minute.
Take sections of the dough and press into cupcake tins. Set cupcake tin aside.
Clean food processor before making mousse.
Drain tofu and press between some paper towels. The tofu doesn’t have to be super dry.
Add tofu and ingredients through salt to processor. While food processor is running add milk. If the mixture is too thick add a little bit more milk.
Once mousse is combined pour over individual crusts.
Place tarts in freezer for 30 minutes to set.
To remove from pan, run a knife along side the edges. The tartlets should slide right out.
Top with shaved chocolate.
Enjoy and Exhale!