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Peanut Butter Mousse Tartlets



Peanut butter has never been yummier than when it is piped into these pretty little fruit-and-seed mini-crusts. These creamy, chewy, and crusty Peanut Butter Mousse Tartlets are the ideal choice to round out any elegant meal.

Makes 12 Tartlets



12 large Medjool dates, pitted and chopped
1/2 cup unsalted, raw sunflower seeds
2/3 cup cubed firm regular tofu (sprouted variety is preferred)
4 tablespoons creamy peanut butter
4 tablespoons maple syrup
12 vegan chocolate chips



Put the dates and sunflower seeds in a high-performance blender or food processor, and process to a smooth dough. Put the date mixture in a medium bowl and pull it together to form a ball. Divide the date mixture into 12 parts and roll each into a ball. Press each ball into the shape of a cup, one at a time, using the cups in a mini-muffin baking tin as guides. Using an offset spatula or table knife, carefully remove the date cups from the mini-muffin molds, 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. Pipe the filling into each of the date cups and top with a single chocolate chip. Cover and refrigerate for 5 to 6 hours before serving. Covered tightly and stored in the refrigerator, leftover tartlets will keep up to 24 hours.


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