These tasty tartlets are so simple to prepare and serve for a weeknight meal, afternoon tea, or casual get-together! For a jazzy twist (and to please chocolate lovers), try filling the date-nut crusts with my really yummy, Peanut Butter-Chocolate Mousse! (If needed, you can use your preferred seed or nut butter in this recipe.) Watch step-by-step instructions for this recipe in our Plant-Based Sweets show on YouTube HERE.

1

ABOUT THE RECIPE:

Peanut butter has never been yummier than when it is piped into pretty little fruit-and-seed mini-crusts. These creamy and chewy Peanut Butter Mousse Tartlets are the ideal choice to round out any family-friendly meal. Plus, they make a fun breakfast treat or after school snack!

Makes 12 tartlets

2

INGREDIENTS:

12 large Medjool dates, pitted and chopped
1/2 cup unsalted raw sunflower seeds
2/3 cup cubed firm or extra-firm regular tofu
4 tablespoons creamy peanut butter (see note for substitutions)
4 tablespoons maple syrup
12 vegan chocolate chips

3

INSTRUCTIONS:

Put the dates and sunflower seeds in a high-performance blender or food processor, and process (by pulsing) into a chunky dough. Put the date dough in a medium bowl and pull it together to form a ball. Divide the date dough into 12 parts and roll each part into a ball, then flatten the ball into a small, round disc shape, using your fingers.

Press each flattened ball of date dough into the shape of a tartlet crust, using the cups of a mini-muffin baking tin as a guide (see note). Using an offset spatula or table knife, carefully remove each of the tartlet crusts from the mini-muffin cups and place them on a flat tray or plate that has been lined with parchment paper.

4

Put the tofu, peanut butter, and maple syrup in a blender or food processor and process until very smooth. Spoon the mixture into a pastry bag fitted with a large star pastry tip (see note). Pipe some of the filling into each of the tartlet crusts and top the filling of each tartlet with a single chocolate chip.

Transfer the tartlets to a container and cover tightly. Refrigerate for 5 to 6 hours before serving. Covered tightly and stored in the refrigerator, leftover tartlets will keep for 1 day.

5

NOTE: If needed, you can use almond butter, cashew butter, sunflower butter, or your preferred seed or nut butter in this recipe.

NOTE: Lightly coat the mini-muffin cups with some olive oil before you form the "date crusts," so they do not stick to the tin.

NOTE: If you do not have a pastry bag, simply spoon the filling into the cups. Not quite as fancy, but still jazzylicious!

Ingredients

Directions

1

ABOUT THE RECIPE:

Peanut butter has never been yummier than when it is piped into pretty little fruit-and-seed mini-crusts. These creamy and chewy Peanut Butter Mousse Tartlets are the ideal choice to round out any family-friendly meal. Plus, they make a fun breakfast treat or after school snack!

Makes 12 tartlets

2

INGREDIENTS:

12 large Medjool dates, pitted and chopped
1/2 cup unsalted raw sunflower seeds
2/3 cup cubed firm or extra-firm regular tofu
4 tablespoons creamy peanut butter (see note for substitutions)
4 tablespoons maple syrup
12 vegan chocolate chips

3

INSTRUCTIONS:

Put the dates and sunflower seeds in a high-performance blender or food processor, and process (by pulsing) into a chunky dough. Put the date dough in a medium bowl and pull it together to form a ball. Divide the date dough into 12 parts and roll each part into a ball, then flatten the ball into a small, round disc shape, using your fingers.

Press each flattened ball of date dough into the shape of a tartlet crust, using the cups of a mini-muffin baking tin as a guide (see note). Using an offset spatula or table knife, carefully remove each of the tartlet crusts from the mini-muffin cups and place them on a flat tray or plate that has been lined with parchment paper.

4

Put the tofu, peanut butter, and maple syrup in a blender or food processor and process until very smooth. Spoon the mixture into a pastry bag fitted with a large star pastry tip (see note). Pipe some of the filling into each of the tartlet crusts and top the filling of each tartlet with a single chocolate chip.

Transfer the tartlets to a container and cover tightly. Refrigerate for 5 to 6 hours before serving. Covered tightly and stored in the refrigerator, leftover tartlets will keep for 1 day.

5

NOTE: If needed, you can use almond butter, cashew butter, sunflower butter, or your preferred seed or nut butter in this recipe.

NOTE: Lightly coat the mini-muffin cups with some olive oil before you form the "date crusts," so they do not stick to the tin.

NOTE: If you do not have a pastry bag, simply spoon the filling into the cups. Not quite as fancy, but still jazzylicious!

Peanut Butter Mousse Tartlets
For a snazzy anytime treat, serve these oil-free, gluten-free, and vegan peanut butter snacks! You can watch me prepare these little vegan tartlets on our “Vegan Treats and Plant-Based Sweets” show, now airing on YouTube!
Find this recipe, along with all of the recipes featured in Seasons One, Two, and Three, in our special cookbook combo, on sale now! Learn more or purchase signed copies HERE.
1
(Visited 1,354 times, 9 visits today)