1 cup pitted dates
½ cup roasted unsalted peanuts
16 oz silken tofu, drained
⅓ cup peanut butter
1 ½ cups melted coconut oil
1 tbsp honey or maple syrup
1 tsp vanilla extract
1 ½ tbsp mini chocolate chips
1
Spray 9-inch tart pan or round baking dish with cooking spray.
2
In food processor, pulse dates, peanuts and ¼ teaspoon salt until small crumbs form; press into bottom and up sides of prepared pan. Makes about ½ cup.
3
In blender, purée tofu, peanut butter, oil, honey (or maple syrup to make vegan) and vanilla extract 1 minute or until smooth; pour into prepared crust and freeze 1 hour. Makes about 2½ cups.
4
Cut tart into 8 pieces; sprinkle with chocolate chips.
Ingredients
1 cup pitted dates
½ cup roasted unsalted peanuts
16 oz silken tofu, drained
⅓ cup peanut butter
1 ½ cups melted coconut oil
1 tbsp honey or maple syrup
1 tsp vanilla extract
1 ½ tbsp mini chocolate chips