4tablespoonsmelted vegan butterI used Earth Balance
For the filling
1cup dark chocolate chipsdairy-free
1/2cupsmooth peanut butterconventional or natural will work
1cupcoconut creamnot coconut milk!
Peanut Butter Sauce
1/2cupcoconut creamavoid the thin watery liquid in the can if possible
1tablspoonspeanut butterconventional or natural
2tablepoonsroasted peanutscoarsely chopped
In a food processor add cookie crumbs and peanuts, pulse several times until the peanuts are finely chopped. Poor in sugar and melted butter. Pulse a few more times. Pour crumb mixture into a false-bottom tart pan and press evenly to cover the bottom and sides of the pan. Press firmly, ensuring even coverage and thickness. I like to use the bottom of a dry measuring cup for this. Chill at least 30 minutes before adding the filling.
To make the filling, in a medium saucepan, add chocolate chips and peanut butter and heat over medium-low heat. Stir constantly to avoid scorching. When chocolate is almost melted, remove from heat and stir in coconut cream. Continue to stir ensuring all the chocolate is melted and the filling silky smooth. Pour filling into the prepared tart crust. Chill at least 2 hours, or overnight.
To make peanut butter sauce: combine remainig coconut cream from can, 1 tablespoon of peanut butter and maple syrup. Whisk until smooth and creamy.
To serve: remove the frame from around tart pan and place tart on serving platter. Leave the bottom of the tart pan underneath the pie for stability. For best and most creamy results, let the pie sit at room temperature for about 30 minutes before serving. Garnish top of the pie with roasted peanuts. Serve each slice with a drizzle of the peanut butter sauce.
Use coconut cream in this recipe, not coconut milk. You will find coconut cream next to the coconut milk in most supermarkets. It is richer and thicker than the ususal can of coconut milk. Similar to coconut milk, you will still see some watery liquid at the bottom of the can, but very little in comparision. Drain this off if possible. To keep this tart vegan, be careful to choose dairy-free chocolate. Darker chocolate is easier to find and taste best.Orea cookies will work for this tart as well, you will need about 20 cookies and skip the added sugar. Keep the filling in the cookies! Just blitz these in your food processor until finely ground, then continue with the recipe as written. If you don't have a food processor you can put the cookies in a large ziptop plastic bag and crush the cookies with a rolling pin. This pie needs a good chill to completely set, but once set, it will be stable at room temperature. For the silkiest results let it sit for about 30 minutes before handing out slices.