CHOCOLATE PEANUT BUTTER SILK TART: VEGAN DESSERT
The chocolate pudding pie I adore but rarely eat is one of my favorite desserts. When I was a kid, my aunt made chocolate pudding pies with graham cracker crusts and cool whip toppings. After dinner, she’d bake one or two pies for the family and store them in the garage’s additional fridge until the dishes had been washed and put away. All of us kids would snoop around the kitchen and eat a little of the chocolate pudding filling and any frozen cool whip left over.
If this is my favorite pie, why do I never eat it? There’s the cool whip/whipped cream component, the buttery graham cracker crust, and the extra chocolate or syrup sprinkled on top… It’s difficult for me to justify the extra calories when I consider how much time I spend in front of the computer each day.
TOFU IN DESSERTS?!? Trust us; we’ve tried it!
Silken tofu comes to the rescue.
Silken tofu is an underappreciated ingredient that should be more widely used. It can be the star of classic Chinese dishes (such as our Real Deal Mapo Tofu, Spicy Cold Liangban Liangban, or Beef Tofu Stir Fry) when appropriately prepared. Still, it also works well as a supporting player in dairy-free and vegan desserts.
Yes! Desserts! So, sure, PIE it is! Or, how about a TART?
Your favorite baked items can be made with silken tofu’s mild flavor and substantial, blendable texture as a substitution for yogurt, dairy, or other sources of emulsifying fat. You can’t go wrong with our Dairy-Free Lemon Cake, which is made with silken tofu.
When I heard about a silken tofu chocolate tart, I didn’t think twice about giving it my unique twist.
A BLENDER MAKES IT EASIER TO MAKE A VEGAN RECIPE!
Suppose you’re looking for a guilt-free dessert that only contains seven ingredients and is produced almost entirely in your Vitamix Ascent Series blender. In that case, this chocolate peanut butter silk tart is for you.
After making the graham cracker crust in the blender or food processor using coconut oil instead of butter, the Vitamix is used to whip up the filling, which includes silken tofu and plenty of gooey chocolate. You’re ready to eat after a few hours of chilling and slicing. Simple.
Although silken tofu lends this vegan chocolate peanut butter silk tart a pudding-like texture, adding peanut butter and cinnamon enhances the dessert’s nostalgic flavor.
Gluten-free graham crackers or other cookies can be used to form the crust of this dessert.
WHAT ARE YOU WAITING FOR? Make this silk tart filled with vegan chocolate peanut butter!
- 16 graham crackers(or GF graham crackers to make this Gluten-Free)
- ½ cup of coconut oil (melted)
- 12 oz. silken tofu
- 1/2 cup of almond milk
- 1/2 cup of peanut butter
- 2 cups of vegan dark chocolate chips (melted)
- ¼ tsp. of cinnamon
- Grated chocolate
- The graham cracker crust should be prepared while the oven is preheated at 350 degrees Fahrenheit. In a food processor or Vitamix blender, grind the graham crackers into a fine crumb. Melt and process until the mixture is completely smooth.
- For 8-10 minutes, bake a tart pan’s graham cracker crust in the oven. Remove the food from the oven and allow it to cool before serving. If you need to make this ahead of time, you may preserve it in the fridge.
- Filling can be made while crust cools. Using a spatula if necessary in between blends to achieve smoothness, combine the silken tofu, almond milk, peanut butter, melted chocolate, and cinnamon in a blender.
- Place the prepared graham cracker crust in the refrigerator for 8-24 hours before adding the filling. Slice the cake and serve it, if desired.