Vegan Chocolate Peanut Butter Silk Tart

Name: Vegan Chocolate Peanut Butter Silk Tart
Prep time: 500 min
Cook time: 10 min
Total time: 510 min
Yield: 12
Ingredients: 12 oz silken tofu; 16 sheets graham crackers; 2 cup vegan dark chocolate chips; 0.5 cup peanut butter or almond butter; 0.5 cup coconut oil; 0.5 cup almond milk; 1 tsp vanilla extract; 0.25 tsp ground cinnamon

Indulge in this decadent, velvety vegan tart that perfectly pairs rich dark chocolate with creamy peanut butter. With a buttery graham cracker crust and a smooth silken tofu filling, it's a luxurious dessert that's surprisingly simple to prepare.

Servings12 Portions

Prep Time500 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

silken tofu
12 oz
graham crackers
16 sheets
vegan dark chocolate chips
2 cup
peanut butter or almond butter
0.5 cup
coconut oil
0.5 cup
almond milk
0.5 cup
vanilla extract
1 tsp
ground cinnamon
0.3 tsp

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Place the graham crackers in a food processor or high-speed blender and pulse until they reach a fine crumb consistency.

Add the melted coconut oil to the graham cracker crumbs. Process until the mixture is thoroughly combined and holds its shape when pressed.

Press the crumb mixture firmly into the bottom and up the sides of a tart pan. Bake for 8-10 minutes until set and lightly golden. Remove from the oven and let the crust cool completely.

In a clean blender, combine the silken tofu, almond milk, peanut butter (or almond butter), vanilla extract, melted vegan chocolate chips, and cinnamon.

Blend the filling until it is perfectly smooth and creamy. Stop the blender occasionally to scrape down the sides with a spatula to ensure no lumps remain.

Pour the chocolate filling into the cooled graham cracker crust and smooth the top with a spatula. Refrigerate for at least 8 hours, or up to 24 hours, to allow the tart to set fully.