On a scale from 1 to 10, how much do you love peanut butter tarts? Because I'm at an 11 🤤🥜🥥

SERVES 3

INGREDIENTS

Crust

• ½ cup desiccated coconut
• ½ cup cashews
• 1 scoop plant protein powder (I use pea protein)
• 2 tbsp. raw cacao powder
• 6 medjool dates
• 1 heaped tbsp. Cocomanuts Smooth Peanut Butter
• Coconut Cream as needed

Filling

• 300g silken tofu (drained and patted dry)
• ½ cup Cocomanuts Smooth Peanut Butter 
• ¼ cup maple syrup 
• ¼ cup cacao butter (melted)
• 1 scoop plant protein powder
• 1 tsp. pure vanilla extract 
• 250ml full-fat coconut milk OR coconut cream 

DIRECTIONS

1. Process crust ingredients coconut, cashews, plant protein powder, raw cacao until well combined.
2. Then add the dates and peanut butter. Process.
3. Add a splash of coconut cream until mixtures sticks together.
4. Press this mixture into mini tart tins and refrigerate while you make the filling.
5. Process all filling ingredients until smooth and creamy.
6. Taste and adjust seasonings as needed, adding more peanut butter, maple for added sweetness or a pinch of salt .
7. Add to tart tins, cover and refrigerate overnight till set.
8. To serve drizzle with melted chocolate and sprinkle on your favourite toppings.

Enjoy!

Recipe by Ashley Pellizzaro
Follow @ashley_pellizzaro