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
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
4 tablespoons maple syrup
12 vegan chocolate chips
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.
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.
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
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
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
4 tablespoons maple syrup
12 vegan chocolate chips
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.
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.
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!
