Peanut Butter Chocolate Tartlets: Vegan Gluten-Free

February 27, 2013

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.

Peanut Butter Chocolate Tartlets

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.

Peanut Butter Chocolate TartletsPeanut Butter Chocolate Tartlets

Enjoy and Exhale!

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11 Comments

  • Reply Cathy Chase February 27, 2013 at 5:20 pm

    Your posts always make me hungry. And the word “tartlet” makes me giggle …

    • Reply Lisa Horvath February 28, 2013 at 9:36 am

      Thanks Cathy! I didn’t really think about the word tartlet until you mentioned it. Oops! 🙂

  • Reply Joeli February 27, 2013 at 9:38 pm

    Hehe…..tartlet.
    I’ve not made dessert with tofu but I think that’s a lovely idea.

    • Reply Lisa Horvath February 28, 2013 at 9:37 am

      I was happy with how the tofu turned out but it does have a taste so I added more peanut butter and maple syrup to drown out the flavor and it was great!

  • Reply Joeli February 27, 2013 at 9:40 pm

    Oh and I agree about the weather! I always say….Change is constant and weather makes a mood.

    • Reply Lisa Horvath February 28, 2013 at 9:37 am

      It really does. I wish the weather would stop with the gloom though.

  • Reply UltraViolet February 28, 2013 at 1:18 pm

    I use the word tartlet too- it’s ok. 🙂 Also, this is a great idea! I’m used to living with a lot of people so things I baked would just disapear. Now I only have two roommates, but I’m still baking pies and cakes and other large desserts. I’ll give this a try!

    • Reply Lisa Horvath March 1, 2013 at 10:08 am

      Maybe it should have been spelled tartlette instead? 🙂 I remember the days when I would make something while living with 4 roommates and it would be gone in a second. These days I have to take my baked goods to my yoga classes so they don’t go to waste!

  • Reply Week of… | quinoa, kale & exhale March 1, 2013 at 11:22 am

    […] ← Vegan Gluten-Free Peanut Butter Chocolate Tartlets […]

  • Reply soupandsuch March 4, 2013 at 3:37 pm

    Wow, these sound SO good!

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