Peanut Butter Mousse Tartlets

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
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