This chocolate peanut butter tart is so decadent and silky, you’d never guess it’s vegan. Silken tofu blends seamlessly with rich dark chocolate and creamy peanut butter, creating a luscious filling that rivals any classic French tart. The crust, made from crushed Nutter Butter cookies, adds the perfect salty-sweet crunch. Best of all, it’s a dessert that brings everyone together—vegans, non-vegans, and anyone who loves the timeless pairing of chocolate and peanut butter. Perfect for parties, family gatherings, or whenever you need a show-stopping treat that secretly takes very little effort.
INGREDIENTS:
Filling:
2 packages (12 oz. each) silken soft tofu (Mori-Nu recommended)
1/3 cup sugar
8 oz. excellent quality dark chocolate, broken into pieces (Valrhona recommended)
1 cup creamy peanut butter
Nutter Butter Cookie Crust:
½ package Nutter Butter cookies
¼ cup vegetable oil or melted margarine
METHOD:
Make the crust:
Place the cookies in a food processor and pulse until fine crumbs form. Add melted oil or margarine and pulse until evenly moistened. Transfer to a 9-inch tart pan with a removable bottom and press crumbs firmly into the bottom and up the sides. Use the bottom of a measuring cup for an even finish. Refrigerate while preparing the filling.
Melt the filling:
Place the chocolate pieces in a heatproof bowl set over a pan of gently simmering water (double boiler). Stir frequently until melted and smooth. Alternatively, microwave in short bursts, stirring between each, until melted. Keep warm.
In a food processor, combine tofu and sugar. Process until completely smooth and creamy, about 1 minute, scraping down the sides as needed.
Add the peanut butter to the tofu mixture and process again until smooth, about 1 minute. Scrape the sides to ensure even blending.
With the processor running, slowly pour in the melted chocolate. Continue blending until the mixture is silky and fully incorporated.
Pour the chocolate-peanut butter filling into the prepared crust. Smooth the top with a spatula.
Refrigerate until firm, at least 6 hours or overnight. The tart will slice cleanly when fully set.
Garnish with shaved chocolate, crushed peanuts, or a dusting of cocoa powder if desired. Slice and serve chilled.
