Chocolate & Salted Peanut Butter TartSep 10, 2020
This recipe was first posted by The Vegan Dairy – view original recipe here.
• 150g gluten free biscuits
• 150g ground walnuts
• 5tbsp vegan butter
• 1/4tsp salt
Layer 1: Salted Peanut Butter & Chocolate Crème Swirl
• 1-2 Jars of Chocolate crème, we used one and a half in this one
• ½ cup peanut butter
• 2 tsp water
• 2 tsp maple syrup
• ¼ – ½ tsp salt
Layer 2: Chocolate Mouse
• 1 cup aquafaba (from a tin of chickpeas)
• 140gm of dark vegan chocolate
• 1 tsp apple cider vinegar
1 tbsp chocolate shavings
a handful of black or blue berries
• Crush or blend walnuts until you have fine chunks. Careful to not turn it into a paste
• Crush the biscuits until fine, these can be much finer than the nuts.
• Melt 5 tbsp butter
• Slowly start mixing in the butter. Be careful not to make the mixture too wet. Test by pinching the mixture and if it sticks together then its ready.
• Put into your baking tray and squish the mixture together to make a nice firm base
• Put into the fridge to set for while you do the rest
• With a fork, mix half a cup of crunchy peanut butter with 2 tsp of water, 2 tsp or maple syrup and ¼-1/2 tsp salt. Mix until nice and creamy
• Empty the 2 jars of chocolate crème into your baking tray onto your now firmed base. Don’t flatten it out yet.
• Empty the Peanut butter mixture in 5-8 blobs over the chocolate crème. With a spatula, evenly spread the choc crème and salted peanut butter. The aim is to create a swirl of the 2.
(make sure your blender is clean from any oil or your Aquafaba wont fluff when whipped)
• Break your favourite vegan chocolate into chunks and put it in a bowl. Place the bowl over the water bath and allow the chocolate to heat up very slowly, make sure the bowl does not touch the water. Once the chocolate has melted, take the bowl off the heat and allow it to cool down a little.
• Drain a jar a chic pea water in a jar. Aquafaba should not be fridge-cold as it will make chocolate seize when added. The bowl and the utensils you’ll use to whip aquafaba need to be completely grease-free as even the tiniest grease residue can prevent aquafaba from reaching stiff peaks.
• Add a teaspoon of vinegar, lemon or lime juice to the chickpea water to stabilise the aquafaba.
Using an electric egg whisk or a thermo mix, whip the chickpea water until it is nice and stiff. How you test this is by tipping the bowl. If it moves to drip out then it needs more whipping. Aquafaba cannot be over whipped so better more than less whipping
• Check that the chocolate has cooled down – if it is too warm it can make the mixture grainy. If it is warm to touch, it could probably still do with some cooling.
• Slowly and gently fold the melted chocolate into whipped aquafaba using a silicone spatula. Folding is when you scoop the mixture from the bottom of the bowl and fold it over. It is perfectly normal If your fluffy mixture deflates a bit once the chocolate has been added. As long as it is not soupy you are doing great. By the time you’ve added all of your melted chocolate, the mousse MAY have more of a pourable than spoon able consistency.
• Pour over the base you created with the chocolate crème and peanut butter and allow to set in the fridge overnight.
Then see if you can stop after one slice 🙂