Vegan Peanut Butter Tarts

Vegan Peanut Butter Tarts - I’ve been focusing on a more plant-based diet. And I must admit, it’s been pretty amazing. I feel a whole lot lighter, I don’t get those mid-afternoon slumps anymore and generally, I just have more energy.

It also wasn’t nearly as difficult to cut out meat as I thought it would be. I don’t actually miss it at all. What I do struggle with is having something delicious every now and then.

These Vegan Peanut Butter Tarts have a coconut crust, a very creamy cashew and peanut butter filling. And they are topped with chocolate ganache and sea salt.

Ingredients
For the crust

• ¾ cup (96g) coconut flour
• ¼ cup cocoa powder
• ¼ teaspoon kosher salt
• ⅓ cup maple syrup
• ½ cup coconut oil solid but softened

For the peanut butter filling

• ½ cup natural creamy peanut butter
• 1 tablespoon maple syrup
• 2 tablespoons coconut flour
• ¼ teaspoon kosher salt

For the ganache

• 3 oz. dark chocolate chopped
• 2 tablespoons peanut butter
• Chopped peanuts
• Flaky sea salt

Instructions

1. First, Preheat the oven to 350ºF. Grease a 24-cavity mini muffin pan with coconut oil.
2. Then, Combine coconut flour, cocoa powder and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you're mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren't any lumps of coconut oil remaining.
3. And then, Divide the dough between the 24 mini muffin cavities and press up the sides. Bake for 9 minutes for a softer crust, or up to 12 minutes for a firmer, crunchy crust. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.
4. While the crusts cool, stir together the peanut butter, maple syrup, coconut flour, and salt. Divide the peanut butter filling between the crusts, about a scant 1 tablespoon in each. Place in the refrigerator to set.
5. Place the chopped dark chocolate and peanut butter in a heat-proof bowl and microwave for 30 seconds, stir, and then another 15 seconds. Whisk until completely smooth.
6. Top each of the cups with the chocolate ganache - you can do this with a spoon, or put the chocolate in a piping bag and pipe it in for a cleaner look. Top each of the tartlets with chopped peanuts and flaky salt.
7. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

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